Veggie Tempura with Kimchi

Sift the flour and cornstarch into a large bowl.

In a separate bowl, whisk egg into very cold soda water until combined. Slowly pour the egg mixture into the flour, mixing with chopsticks in a figure 8 motion. Keep the batter cold at all times, batter should be lumpy.

Heat about 2-3 inches of oil in a heavy bottom pot, wok, or deep fryer to about 350ºF.

Dip vegetables into the batter and shake off any excess. Fry until the batter is a light golden color, turning to ensure both sides cooked evenly. Do not overcrowd the fryer, cook in batches if necessary. Transfer tempura to a wired rack or paper towel to remove excess oil. Sprinkle with salt and pepper to taste.

Serve immediately, with Kimchi Aioli on the side for dipping.