Kimchi Croquette Recipe

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain and mash

Drain the potatoes thoroughly and return them to the warm pot. Over low heat, allow them to steam-dry for 1–2 minutes to remove excess moisture. Add butter, milk, salt, and pepper and mash until smooth but still slightly textured. Taste and adjust seasoning. Allow the mash to cool until just warm (about 10 minutes).

While potatoes cool, prepare the kimchi component. Squeeze excess liquid from chopped kimchi (reserve 1 tablespoon of kimchi juice for flavor). Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped kimchi and sauté 3–4 minutes until some moisture evaporates and edges begin to brown slightly. Stir in sugar and the reserved kimchi juice and cook 30 seconds more. Remove from heat, stir in sesame oil and sliced green onion, then let cool to room temperature.

Taste the kimchi mixture and adjust: if very sour, add a pinch more sugar; if mild, add up to 1/2 teaspoon more kimchi juice.

Combine cooled mashed potatoes with the cooled kimchi mixture in a large bowl. Fold gently until evenly incorporated. If mixture feels too loose to shape, add the 2 egg yolks and 2 tablespoons flour (from the coating flour amount) to help bind; if still soft, chill the mixture covered in the refrigerator 30 minutes to firm up.

Divide the mixture into 10–12 equal portions (about 70–90 g each). Using lightly floured hands, shape each portion into an oval croquette roughly 2 inches wide and 3–4 inches long. Place formed croquettes on a tray and refrigerate for at least 15 minutes to set before coating.

Set up a dredging station: bowl of flour, bowl with the 2 beaten eggs (for dredging), and a shallow dish with panko (mixed with the optional 0.5 cup fine breadcrumbs if using). Lightly coat each chilled croquette first in flour, tapping off excess, then dip into the beaten eggs, letting excess drip off, and finally press into panko to fully cover. For an extra-crisp crust, double-coat: after first panko coat chill 10 minutes, then repeat egg and panko step.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat oil to 175°C (350°F). If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 40–50 seconds without burning.

Fry croquettes in batches (do not overcrowd) for 3–4 minutes per side or until golden brown and crisp. Maintain oil temperature between 170–180°C (340–355°F). Use a slotted spoon or spider to turn croquettes gently. Total fry time per croquette should be about 6–8 minutes depending on size.

Transfer fried croquettes to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 2–3 minutes; they will continue cooking internally. Keep finished croquettes warm in a 90–100°C (200–210°F) oven if necessary while frying remaining batches.

Make the dipping sauce: in a small bowl combine kewpie mayonnaise, gochujang, soy sauce, and rice vinegar. Whisk until smooth and taste; adjust heat or tang by adding more gochujang or vinegar as desired. Sprinkle toasted sesame seeds into the sauce or on croquettes as garnish. Serve croquettes hot topped with thinly sliced scallions and the sauce on the side.