📖 Instructions

1. Prepare the Kimchi and Vegetables: Roughly chop the kimchi into bite-sized pieces. Slice the carrots and onions into thin strips. Cut the scallions into 2-inch lengths. If you're using other vegetables, prepare them similarly. Its ok if they aren't perfect, though!
2. Make the Tempura Batter: In a large mixing bowl, whisk together the cold tempura flour, cornstarch, and baking powder. Gradually add the ice-cold water while whisking gently. The batter should be light and slightly lumpy. Avoid over-mixing; a few lumps are perfectly fine! I saw someone once who totally messed this up.
3. Combine Ingredients: Gently fold the chopped kimchi and prepared vegetables into the tempura batter. Make sure everything is evenly coated. Do it carefully so you don't break up the veggies too much.
4. Heat the Oil: Fill a deep fryer or large pot with about 3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a thermometer to monitor the temperature. If you don't have one, just flick a little of the batter in, if it sizzles then its ready!
5. Fry the Tempura: Carefully drop small clusters of the kimchi and vegetable mixture into the hot oil. Avoid overcrowding the pot to maintain the oil temperature and ensure even frying. Fry for 2-3 minutes, or until the tempura is light golden brown and crispy. Keep your eye on it!
6. Drain and Cool: Use a slotted spoon to remove the fried tempura from the oil and place it on a baking rack set over a baking sheet. This allows excess oil to drain and keeps the tempura crispy. Don't skip this step!
7. Serve Immediately: Serve the kimchi and vegetable tempura immediately while it's hot and crispy. Offer with your favorite dipping sauce, such as soy sauce mixed with a little rice vinegar and a dash of sesame oil. Enjoy! The best part!