Kimchi Croquette Recipe

Cook potatoes

Place peeled potato chunks in a large pot and cover with cold water by 2 cm. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on chunk size.

Drain and dry

Drain potatoes well in a colander and return them to the hot pot. Shake the pot over low heat for 30–60 seconds to evaporate excess moisture. This step prevents a watery mash.

Mash

Off the heat, add butter, warm milk, salt, and pepper. Mash with a potato masher or ricer until smooth and creamy. Taste and adjust seasoning. Let the mash cool until warm (not hot), about 10–15 minutes; this makes handling and shaping easier.

Prepare kimchi

Squeeze or press the chopped kimchi in a fine-mesh sieve or between paper towels to remove excess moisture, reserving about 1 tablespoon of kimchi liquid for flavor. Finely chop any large pieces so filling is evenly distributed.

Cook filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add chopped kimchi and cook, stirring, for 2–3 minutes to soften and to evaporate remaining moisture. Stir in reserved kimchi liquid, gochujang (if using), soy sauce, and sugar. Cook 1 minute more to marry flavors. Remove from heat and stir in toasted sesame oil. Taste and adjust balance; the filling should be savory, slightly tangy and not overly wet. Let cool to warm.

Portion potato base

Scoop about 2 tablespoons (roughly 30–35 g) of mashed potato per croquette to make approximately 18–22 small croquettes. Flatten each portion in the palm of your hand into a 1/4-inch thick disk with a slight well in the center.

Fill

Place about 1 teaspoon of the cooled kimchi filling into the well of each potato disk. Fold the potato around the filling and roll between your palms to form a smooth oval or ball, making sure the filling is completely sealed. If the potato is sticky, lightly dust hands with flour.

Chill (important)

Arrange formed croquettes on a tray and chill in the fridge for at least 20–30 minutes to firm up. Chilling helps the croquettes hold together during breading and frying.

Prepare dredging station

In a shallow bowl whisk the all-purpose flour with cold water to make a slightly loose batter (similar to a light slurry) — it should coat but not be overly thick. In a second shallow bowl beat the eggs until smooth. In a third bowl place the panko breadcrumbs mixed with 1/2 teaspoon fine salt.

Coat croquettes

Working in batches, first lightly dust each chilled croquette with a little flour (use a small amount of the dry flour if needed), then dip into the flour-water batter to fully coat, letting excess drip off. Next, dip into the beaten egg, then press into panko breadcrumbs to fully enrobe. For an extra-crisp shell, double-coat: repeat the egg and panko step once more. Place coated croquettes on a tray and chill 10 minutes before frying to set the coating.

Heat oil

Pour neutral oil into a deep skillet or pot to a depth of about 2–3 cm (enough for shallow frying) and heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle immediately and turn golden in ~30 seconds.

Fry

Fry croquettes in batches without overcrowding, 2–3 minutes per side or until golden brown and crisp. Turn gently with a slotted spoon or tongs. Maintain oil temperature; lower heat slightly if browning too fast. Total fry time per croquette ~4–6 minutes depending on size.

Drain

Transfer fried croquettes to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with a pinch of salt while hot. Keep warm in a low oven (90–100°C) if holding several batches.

Make dipping sauce

Whisk together mayonnaise, soy sauce, rice vinegar, and honey (or sugar) until smooth. Taste and adjust acidity or sweetness as needed.

Serve

Arrange kimchi croquettes on a platter. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately with the dipping sauce on the side.