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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, I know what you're thinking: Kimchi…and cake? Trust me on this. One day, totally by accident I had some leftover spicey kimchi jjigae from the night before. I really hate wasting food and saw some leftover vanilla cake sitting there. It just popped into my head...what if I combined the too?! Surprisingly it was soo good that my kids loved it. I then thought this could actually be a thing. Kimchi cake pops are that unexpected flavor explosion that will leave you delightfully intrigued.
The slighty funky savoriness of kimchi adds a completely unexpected depth to the sugary sweetness of a standard cake pop, a contrast that’s both surprising and utterly delightful. These aren't your grandma's cake pops (unless your grandma is super adventurous, in which case, props to her!). I remember my Grandma use to always say I was a little crazy for some of the food I make. I wonder what she'd think of this?
So, if you're ready to ditch the usual and dive headfirst into something daring and delicious, let's get started! These Kimchi Cake Pops are guaranteed to be the talk of your next party... or at least spark some interesting conversations. My only regret is I should have made a video of the first time I tried these!
Required Equipments
- Mixing Bowl
- Food Processor (optional)
- Baking Sheet
- Parchment Paper
- Double Boiler or Heatproof Bowl
- Lollipop Sticks
Kimchi Cake Pops: A Spicy Sweet Adventure: Frequently Asked Questions
Kimchi Cake Pops: A Spicy Sweet Adventure
Embark on a culinary adventure with Kimchi Cake Pops! These bite-sized treats blend the fiery kick of kimchi with the sweetness of cake, all coated in a delectable glaze.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, finely chop the kimchi: Using a sharp knife, mince the kimchi into very small pieces. You want it finely distributed throughout the cake pops, not in large chunks. I like to use kitchen scissors, makes it super easy.
- Prepare the cake base: Crumble the vanilla cake into a large mixing bowl. Ensure there are no large lumps. The cake should be evenly crumbled to allow the kimchi to incorporate properly. Or...if you are lazy like me, just throw them in the food processor!
- Combine kimchi and cake: Add the chopped kimchi to the crumbled cake. Gently mix them together until the kimchi is evenly distributed. Don't overmix, as this can make the cake mixture gummy. If it's too crumbly, add a tablespoon of cream cheese to help it stick.
- Form the cake pops: Take a small amount of the kimchi-cake mixture and roll it into a ball, about 1-inch in diameter. Place the formed balls on a baking sheet lined with parchment paper. The parchment paper prevents the cake pops from sticking.
- Chill the cake pops: Place the baking sheet with the cake pops in the freezer for at least 30 minutes. This helps them firm up, making it easier to dip them in the glaze. I use to not freeze them and they fell apart when I dipped them.
- Prepare the glaze: In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the white chocolate chips. Stir frequently until smooth. Remove from heat and stir in the gochujang paste until well combined. The gochujang adds a spicy kick to the glaze that complements the kimchi.
- Insert the sticks: Remove the cake pops from the freezer. Dip the tip of a lollipop stick into the melted glaze and insert it halfway into a cake pop. This helps the stick adhere to the cake pop. Repeat with all the cake pops.
- Dip the cake pops: Dip each cake pop into the melted glaze, twirling to coat evenly. Allow excess glaze to drip off. You can use a toothpick to smooth out any imperfections.
- Decorate (optional): While the glaze is still wet, sprinkle the cake pops with sesame seeds or drizzle with extra gochujang for added flavor and visual appeal. Get creative!
- Set the glaze: Place the dipped cake pops back on the parchment-lined baking sheet. Allow the glaze to set completely. This usually takes about 15-20 minutes at room temperature, or you can speed it up by placing them in the refrigerator.
- Serve and enjoy: Once the glaze has set, the Kimchi Cake Pops are ready to be served. Enjoy the sweet and spicy flavor combination!
📝 Notes
- For a less spicy version, use a milder kimchi or reduce the amount of gochujang.
- If the glaze is too thick, add a teaspoon of vegetable oil to thin it out.
- Store leftover cake pops in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 220 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 30 g
Fiber: 1 g
Calcium: 20 mg
