Kimchi Beer-Battered Onion Rings

Add a twist to a classic game-time appetizer. A touch of Kimchi will give a spicy and savory addition to traditional fried onion rings.



  • 3 to 4 lbs of large white onions sliced into 1/2-inch thick rings
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp garlic powder

Beer Batter:

  • 1 1/2 cups All purpose flour
  • 2 tbsps cornstarch
  • 2 tsps Kimchi seasoning mix
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 1/2 cups beer (12 oz)
  • 2 tbsps Kimchi chopped fine
  • 1-gallon vegetable oil for frying


  1. In a mixing bowl, combine the flour with the dry ingredients and whisk to combine. Add the cut onions into the bowl and dredge completely. Put aside.
  2. To create the beer batter, combine the flour with the cornstarch, seasonings, salt, and pepper in a large mixing bowl. Whisk the beer into the mixture until well combined. Add the chopped Kimchi and whisk until the batter has the consistency of a thick cream.
  3. Over medium heat, add the oil into your dutch oven. Using a candy thermometer, let the oil heat to 350 degrees. When the oil is ready you can begin frying. Dredge the onion rings into the beer batter. Let the excess drip off before adding to the pot and fry for 4 minutes or until golden brown. Do not overcrowd the pot; fry the rings in batches to ensure they are covered fully in batter and fry consistently.
  4. When frying is complete remove the onion rings from the pot and place on paper towels. Season with salt and pepper. Serve immediately with an aioli, ketchup, or dipping sauce of your choosing.

Pro Tip:

If your batter's consistency is too thin add more flour, 1 teaspoon at a time, so it does not become too thick. If it is too thick, add more beer to even out the consistency.


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