Molecular Mujeon: A Modern Twist on a Korean Classic

Ingredients

In this molecular gastronomy adaptation, we use innovative techniques and ingredients to transform the traditional Mujeon. The fritters are made lighter and crispier by incorporating molecular ingredients, and they are served on a bed of edible foam for a visually striking presentation. The flavors of the kimchi are intensified through the use of molecular gastronomy techniques, creating a unique and memorable dish. We alse have the original recipe for Mujeon, so you can check it out.

• 1 cup (240ml) kimchi, finely chopped 1 cup (240ml) kimchi, finely chopped
• 1/2 cup (120ml) all-purpose flour 1/2 cup (120ml) all-purpose flour
• 1/4 cup (60ml) cornstarch 1/4 cup (60ml) cornstarch
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) sparkling water 1/2 cup (120ml) sparkling water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Edible foam, for serving Edible foam, for serving
• Microgreens, for garnish Microgreens, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the chopped kimchi, all-purpose flour, cornstarch, baking powder, salt, and black pepper.
2. 2.
   Gradually add the sparkling water to the bowl, stirring until a thick batter forms.
3. 3.
   Heat the vegetable oil in a frying pan over medium heat.
4. 4.
   Drop spoonfuls of the kimchi batter into the hot oil and flatten them slightly with the back of the spoon.
5. 5.
   Fry the fritters for 2-3 minutes on each side, until they are golden brown and crispy.
6. 6.
   Remove the fritters from the pan and place them on a paper towel to drain excess oil.
7. 7.
   Serve the fritters on a bed of edible foam and garnish with microgreens.

Treat your ingredients with care...

• Kimchi — Ensure that the kimchi is finely chopped to ensure even distribution throughout the fritters.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of gochujang (Korean chili paste) to the kimchi batter.
• Experiment with different types of kimchi, such as radish kimchi or cucumber kimchi, to create unique variations of the fritters.
• Serve the fritters with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.
• If you don't have sparkling water, you can use club soda or even beer as a substitute.
• To achieve the light and airy texture, make sure the oil is hot enough before frying the fritters.

Serving advice

Serve the Molecular Mujeon as an appetizer or as part of a Korean-inspired tasting menu. The fritters are best enjoyed when they are still warm and crispy.

Presentation advice

To create an elegant presentation, place the fritters on a rectangular plate, with the edible foam spread across the plate. Garnish with microgreens for a pop of color.