Korean potato balls use day-old kimchi because fresh kimchi's high water content makes them explode during frying.
Kimchi Potato Balls
Get ready to indulge in the ultimate flavor explosion with our Kimchi Potato Balls! These golden, crispy bites combine the hearty goodness of mashed potatoes with the zesty kick of kimchi, making for a mouthwatering snack that's perfect for sharing—or not! With a simple blend of creamy potatoes, spicy kimchi, and a touch of garlic, you'll find yourself reaching for seconds in no time!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 400g (about 3 medium) potatoes (14.1 oz)
🫙Pantry Staples(2)
- 60g cornstarch/cornflour (2.12 oz)
- Oil for rolling and frying
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 200g kimchi (chopped) (7.06 oz)use vegan kimchi to keep this totally plant based
👨🍳 Instructions
- 1
Add the potatoes to a small saucepan and cover with water. Cover with a lid and boil in salted water until fork tender. Drain, cool and peel.
- 2
Add peeled potatoes to a mixing bowl and mash. Add the chopped kimchi, salt and cornstarch and mix together. Using oiled hands, pinch a piece of the kimchi potato mix and roll into a ball. Repeat with remaining mixture (you should have about 16 balls).
- 3
Heat oil in a frying pan until shimmering and add in the balls in batches, frying for about 8-10 minutes (turning every so often) until golden and crispy. Once cooked, sprinkle over some flaky sea salt. Devour!
💡 Pro Tips
- ✓Boil potatoes with skins on in 2% salted water (20g salt per liter) to prevent waterlogging and maintain structural integrity for better mashing texture.technique2% salted water
- ✓Let boiled potatoes steam-dry for 3-4 minutes after draining to evaporate excess moisture, preventing soggy balls that fall apart during frying.timing3-4 minutes
- ✓Use potato starch or cornstarch at 8-10% of potato weight to create proper binding without making the mixture gummy like flour would.ingredient8-10% starch ratio
- ✓Fry at 325-340°F oil temperature so the exterior crisps in 8-10 minutes while the interior heats through without burning the kimchi sugars.equipment325-340°F
- ✓Drain kimchi for 15 minutes and squeeze out excess brine to prevent steam pockets that cause balls to burst during frying.technique15 minutes
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Korean potato balls use day-old kimchi because fresh kimchi's high water content makes them explode during frying.
Kimchi Potato Balls
Get ready to indulge in the ultimate flavor explosion with our Kimchi Potato Balls! These golden, crispy bites combine the hearty goodness of mashed potatoes with the zesty kick of kimchi, making for a mouthwatering snack that's perfect for sharing—or not! With a simple blend of creamy potatoes, spicy kimchi, and a touch of garlic, you'll find yourself reaching for seconds in no time!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 400g (about 3 medium) potatoes (14.1 oz)
🫙Pantry Staples(2)
- 60g cornstarch/cornflour (2.12 oz)
- Oil for rolling and frying
🧂Spices & Seasonings(1)
- 1/2 tsp salt (2.5 ml)
📦Other(1)
- 200g kimchi (chopped) (7.06 oz)use vegan kimchi to keep this totally plant based
👨🍳 Instructions
- 1
Add the potatoes to a small saucepan and cover with water. Cover with a lid and boil in salted water until fork tender. Drain, cool and peel.
- 2
Add peeled potatoes to a mixing bowl and mash. Add the chopped kimchi, salt and cornstarch and mix together. Using oiled hands, pinch a piece of the kimchi potato mix and roll into a ball. Repeat with remaining mixture (you should have about 16 balls).
- 3
Heat oil in a frying pan until shimmering and add in the balls in batches, frying for about 8-10 minutes (turning every so often) until golden and crispy. Once cooked, sprinkle over some flaky sea salt. Devour!
💡 Pro Tips
- ✓Boil potatoes with skins on in 2% salted water (20g salt per liter) to prevent waterlogging and maintain structural integrity for better mashing texture.technique2% salted water
- ✓Let boiled potatoes steam-dry for 3-4 minutes after draining to evaporate excess moisture, preventing soggy balls that fall apart during frying.timing3-4 minutes
- ✓Use potato starch or cornstarch at 8-10% of potato weight to create proper binding without making the mixture gummy like flour would.ingredient8-10% starch ratio
- ✓Fry at 325-340°F oil temperature so the exterior crisps in 8-10 minutes while the interior heats through without burning the kimchi sugars.equipment325-340°F
- ✓Drain kimchi for 15 minutes and squeeze out excess brine to prevent steam pockets that cause balls to burst during frying.technique15 minutes