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“Dynamite” Potatoes with Kimchi and Eggplant Ketchup

These Dynamite Potatoes with Kimchi and Eggplant Ketchup by Chef Bong Sagmit are not your average croquettes. They are packed with flavor and heat that will definitely give your taste buds a kick!

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Cuisine: Asian
Prep Method: Fried

Dish

AppetizerSide DishSnack

Description

These Dynamite Potatoes with Kimchi and Eggplant Ketchup by Chef Bong Sagmit are not your average croquettes. They are packed with flavor and heat that will definitely give your taste buds a kick!

Ingredients

  • 650 ml Fresh Milk
  • 150 grams U.S. Dehydrated Potato
  • 200 grams Manchego Cheese
  • 100 grams Kimchi, minced
  • 75 grams Banana Chili, seeded and diced
  • 75 grams Unsalted Butter
  • 5 grams Gochujang
  • 2.5 grams Salt
  • 2.5 grams White Pepper
  • 1.5 grams Togarashi
+

For Breading:

  • 3 Large Eggs
  • 150 grams All-Purpose Flour
  • 150 grams Bread Crumbs
+

For Eggplant “Ketchup”:

  • 200 grams Eggplant, heavily charred with skin
  • 80 grams White Sugar
  • 80 grams White Vinegar
  • 3 grams Birds Eye Chili
  • 1 piece Bay Leaf
  • Salt and Pepper to taste
  • Oil (for deep frying)

Preparation

  1. In a medium sized saucepan pour the milk with salt and white pepper.
  2. Bring the pot to a slow simmer.
  3. When the milk is simmering add US dehydrated potato and stir until mashed potato is well cooked and has a creamy texture.
  4. Add the cheese, diced banana chili and diced kimchi.
  5. Mix until all the cheese is melted with the residual heat from the potatoes.
  6. Set the potato mixture into a small container and wait until it completely cools down.

For the breading:

  1. Now that the potato mixture is well cooled scoop and roll the potato mixture into the first flour then and finally bread crumb mixture.
  2. Then roll the breaded potatoes into approximately 40g balls.
  3. When all the potatoes are breaded set the now croquettes to a freezer and set at least 2 hours.

To fry:

  1. In a medium sized fryer or pot preheat your oil to 350 F.
  2. Carefully place the croquettes into the hot oil.
  3. Fry for at least 3-5 minutes or until the croquettes are golden brown.

For Eggplant “Ketchup”:

  1. Be sure to char the eggplant well either using a hand torch or place the eggplant on top your burner.
  2. After the eggplant is well charred place the eggplant in a bowl and cover and let it cool.
  3. In a small saucepan add the sugar, chili and vinegar.
  4. Turn the heat to medium and let the mixture simmer for about 3 mins or until the sugar is fully dissolved.
  5. After the sugar and vinegar is fully cooked, pour it over the now cooled eggplant and let it steep for at least one hour to 3 hours.
  6. After steeping place the mixture into a blender remember not to take the charred eggplant skin off.
  7. Blend the mixture thoroughly for at least 4-6 minutes.
  8. Strain the mixture and season the now strained sauce with salt and pepper.

To serve:

  1. Dust the croutes with togarashi or chili powder.
  2. Serve it with the eggplant “ketchup”.

 

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Recipe by: Chef Bong Sagmit

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