Raymon Kim's Beef Fritters

Recipe 🍳

Cooking tips 💡

• When using lean, tough cuts like brisket or flank steak, lightly sprinkle baking powder on the meat before marinating to make the texture much more tender.
• Either potato starch or cornstarch works fine; adjust the amount carefully so the batter doesn’t become too thick like bread dough—this ensures the signature thin, crisp texture of the fritter.
• After the first frying, remove completely and allow the moisture to evaporate before reheating the oil and doing a second fry—this prevents sogginess and maintains crispness over time.