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Veggie Tempura with Kimchi

Kimchi Aioli is the perfect accompaniment for light and crispy tempura vegetables!

Prep Time

30 minutes

Cook Time

10 minutes


Star Chef


1 Red bell pepper, cut into 1/2″ strips

1 medium head Broccoli, cut into florets

1 bunch Green beans

1 Onion, cut into 1/2″ strips

1/2 cup All-purpose flour

1/2 cup Cornstarch

1 large egg (cold)

3/4 cup Soda/Seltzer water (cold), could also use ice water

Salt and pepper, to taste

Tulkoff Kimchi Aioli, for dipping


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.