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Kimchi Korokke

Looking for a unique way to use up those leftover mashed potatoes from the holidays? Try these snack-able, crispy, and addictive Japanese-style potato fritters stuffed with savory kimchi. Pair with a light side salad and they make an incredible lunch or meal prep!

Recipe and Photography by Sam Burgess

CHI Kitchen Foods


Prep Time: 25 minutes

Cook Time: 35 minutes


Servings: 4-8



  • 2 pounds Russet potatoes (about 4 large potatoes)
  • 2 tablespoons vegetable oil
  • 1-½ cups CHI Kitchen Vegan Kimchi, chopped
  • 2 tablespoons unsalted butter 
  • ¾ teaspoon garlic powder
  • ½ teaspoon kosher salt 
  • ¼ teaspoon freshly ground black pepper
  • ½ cup all-purpose flour 
  • 3 large eggs
  • 2 cups panko breadcrumbs
  • Canola oil or vegetable oil, for frying
  • Tonkatsu sauce, for serving (store bought or homemade is fine)
  • Shredded cabbage, for serving


  1. Wash the Russet potatoes under cold running water. Peel the potatoes with a vegetable peeler, remove any dark eyes, and cut each potato into 4 equal pieces. In a large pot, place potato pieces and fill with cold water to 1 inch above potatoes. 
  2. Bring to a boil and cook potatoes until a skewer goes through the potato easily, about 15-20 minutes.
  3. Meanwhile, in a large skillet, heat vegetable oil on medium-high heat. Once it is shimmering, add the chopped CHI Kitchen Vegan Kimchi and saute, stirring occasionally, until it begins to brown and char and the moisture has completely evaporated, about 6-8 minutes. Remove from heat and let cool.
  4. Once the potatoes are cooked and soft, remove them from the heat and drain completely. Place the cooked potatoes in a large bowl, and using a potato masher or large fork, mash the potatoes while they are still hot to let the steam escape. Keep some potato chunks for texture. 
  5. Add the cooked kimchi mixture, unsalted butter, garlic powder, salt, and pepper and combine well. While the mixture is still warm, but not hot, start making oval-shaped patties, roughly 3-inches in length, avoiding air pockets. There should be about 12-16 patties total. 
  6. Let the Korokke patties rest in the freezer for 15-30 minutes (do not skip, any steam in the potato will ruin the Korokke while frying).
  7. Prepare a medium bowl for flour and panko crumbs, and beat eggs in another small bowl. Coat a patty in flour and shake off excess. Then dredge in egg and finally coat with the panko crumbs. Repeat this process with remaining patties. 
  8. Once all the patties are breaded, add 2 inches of vegetable oil to a tall-sided pot and heat the oil to 350℉. (Alternatively, a tabletop fryer works great!) Fry 2-3 croquettes at a time until they are golden brown, about 2-3 minutes. Transfer the cooked Korokke to a wire rack or paper towel-lined plate to drain excess oil. Repeat the process with remaining patties.
  9. Serve the Korokke with Tonkatsu sauce and shredded cabbage. Enjoy while warm or for meal prep later!


Chef’s Notes:

  • Store any leftover Korokke in an airtight container in the fridge for 5 days and freeze for up to a month. 
  • To reheat, put the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350℉ for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. Check if the inside is warm before serving.

Vegan Kimchi

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