Korean-style Samosa

Ingredients

While the original Indian samosa is typically filled with spiced potatoes and peas, this Korean adaptation replaces the filling with a mixture of kimchi, vegetables, and Korean spices. The pastry remains the same, providing a crispy and flaky texture that complements the bold flavors of the filling. We alse have the original recipe for Samosa, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (200g) kimchi, finely chopped 1 cup (200g) kimchi, finely chopped
• 1/2 cup (75g) carrots, grated 1/2 cup (75g) carrots, grated
• 1/2 cup (75g) cabbage, finely chopped 1/2 cup (75g) cabbage, finely chopped
• 1/4 cup (40g) onion, finely chopped 1/4 cup (40g) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Korean chili flakes (gochugaru) 1 teaspoon Korean chili flakes (gochugaru)
• 1/2 teaspoon soy sauce 1/2 teaspoon soy sauce
• 1/2 teaspoon sesame oil 1/2 teaspoon sesame oil
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 35g (3g sugars)
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it forms a smooth ball. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the kimchi, carrots, cabbage, onion, garlic, ginger, Korean chili flakes, soy sauce, and sesame oil. Mix well to combine.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a spoonful of the kimchi filling in the center of each dough circle. Fold the dough over the filling to form a triangle and seal the edges by pressing with your fingers.
6. 6.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the samosas until golden brown and crispy on both sides. Remove from the oil and drain on a paper towel.
7. 7.
   Serve the Korean-style samosas hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Kimchi — Make sure to finely chop the kimchi to ensure it blends well with the other ingredients.
• Korean chili flakes (gochugaru) — Adjust the amount according to your spice preference. Add more for a spicier samosa.

Tips & Tricks

• For a crispier samosa, brush the pastry with a little oil before frying.
• Serve the samosas with a tangy dipping sauce like soy sauce mixed with rice vinegar and a dash of sesame oil.
• You can add other vegetables like mushrooms or spinach to the filling for added flavor and nutrition.
• If you prefer a milder flavor, rinse the kimchi before using it in the filling.
• These samosas can be made ahead of time and reheated in the oven for a few minutes before serving.

Serving advice

Serve the Korean-style samosas as an appetizer or snack. They are best enjoyed hot and crispy.

Presentation advice

Arrange the samosas on a platter and garnish with a sprinkle of Korean chili flakes and chopped green onions for a pop of color.