Kimchi Empanadas

Ingredients

While traditional kimchi is typically served as a side dish or used as an ingredient in Korean dishes, this recipe adapts it to become the star filling of Latin American empanadas. The original Korean flavors of fermented cabbage, chili, and garlic are combined with Latin American spices and herbs to create a harmonious fusion of cuisines. We alse have the original recipe for Kimchi, so you can check it out.

• 2 cups (470ml) all-purpose flour 2 cups (470ml) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (200g) kimchi, finely chopped 1 cup (200g) kimchi, finely chopped
• 1/2 cup (75g) cooked ground beef 1/2 cup (75g) cooked ground beef
• 1/4 cup (40g) diced onion 1/4 cup (40g) diced onion
• 1/4 cup (30g) diced bell pepper 1/4 cup (30g) diced bell pepper
• 1/4 cup (30g) diced carrot 1/4 cup (30g) diced carrot
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5ml) sesame oil 1 teaspoon (5ml) sesame oil
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 22g (Sugars: 1g)
• Protein: 5g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to cut it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, mix together the chopped kimchi, cooked ground beef, diced onion, bell pepper, carrot, soy sauce, sesame oil, cumin, paprika, chili powder, dried oregano, and black pepper. Set aside.
4. 4.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the kimchi filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
6. 6.
   Heat oil in a deep pan or skillet over medium heat. Fry the empanadas in batches until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
7. 7.
   Serve the kimchi empanadas hot as a delicious fusion appetizer or main course.

Treat your ingredients with care...

• Kimchi — Ensure the kimchi is finely chopped to ensure even distribution of flavors throughout the empanadas.
• Ground beef — Use lean ground beef for a healthier option, or substitute with ground chicken or turkey for a lighter filling.
• Bell pepper — Choose a ripe and colorful bell pepper for added sweetness and vibrant color in the filling.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor in the empanadas.
• Cumin — Toast the cumin seeds and grind them for a fresher and more aromatic taste.

Tips & Tricks

• To save time, you can use store-bought empanada dough instead of making it from scratch.
• Experiment with different fillings by adding cheese, corn, or black beans to the kimchi mixture.
• Serve the kimchi empanadas with a side of salsa or guacamole for an extra burst of flavor.
• If you prefer a spicier kick, add a dash of hot sauce or chili flakes to the kimchi filling.
• These empanadas can be baked instead of fried for a healthier alternative. Simply brush them with egg wash and bake at 200°C (400°F) for 15-20 minutes, or until golden brown.

Serving advice

Serve the kimchi empanadas as an appetizer at parties or as a main course accompanied by a fresh salad. They are best enjoyed hot and crispy, straight from the frying pan.

Presentation advice

Arrange the kimchi empanadas on a platter and garnish with a sprinkle of chopped fresh cilantro or parsley. Serve with a side of salsa or sour cream for dipping.