Kimchi-Honey Glazed Sweet Potato Fritters with Gochugaru Crumble

Instructions

1. 1

   Peel and boil the sweet potatoes until fork-tender. Drain and mash them in a large bowl. (15 minutes)

   ~15 min
2. 2

   Finely chop the kimchi. Add the chopped kimchi, glutinous rice flour, all-purpose flour, water, and salt to the mashed sweet potatoes. Mix until well combined and a sticky dough forms. (5 minutes)

   ~5 min
3. 3

   Heat vegetable oil in a frying pan over medium heat. Form small, flattened discs from the sweet potato mixture, about 2 inches in diameter. (10 minutes)

   ~10 min
4. 4

   Carefully place the fritters in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to remove them and place on a plate lined with paper towels. (8 minutes)

   ~8 min
5. 5

   While the fritters are frying, prepare the glaze. In a small saucepan, combine honey and 1 tablespoon of gochugaru. Heat gently until the honey is liquefied and the gochugaru is infused. (3 minutes)

   ~3 min
6. 6

   Prepare the crumble by mixing the remaining 1 tablespoon of gochugaru with sesame seeds in a small bowl. (1 minute)

   ~1 min
7. 7

   Brush the warm fritters generously with the honey-gochugaru glaze. Immediately sprinkle with the gochugaru-sesame seed crumble. (3 minutes)

   ~3 min
8. 8

   Serve warm. (0 minutes)