Crispy Kimchi Arancini

Rice ball with kimchi with gochujang Aioli sauce

  • Kimchi, rice, onion, gochujang, cheese
  • 2 cups cooked rice
  • 1/2 cup chopped kimchi 1/2 onion, finely chopped
  • 1 tablespoon Korean chili paste
  • 1 piece sheet of Gim, shredded
  • 1 teaspoon sesame oil 1 piece egg
  • 1/2 cup flour 1 cup panko breadcrumb
  • 12 pieces small cubes of mozzarella cheese oil for frying
  • 1 cup strained yogurt
  • 1 tablespoon tahini
  • pinch of fresh mint, chopped
  • lemon juice
  1. ARANCINI: Heat the pan with oil and fry onion and Kimchi till soft. Add rice, chili paste, sesame oil, Gim, and mix well. Set aside to cool.
  2. Wet your hands and take a spoonful of fried rice and flatten it on your palm. Make a well in the middle and place a cub of cheese and roll into a ball.
  3. Roll each ball in flour, egg and then panko, and drop into the oil and fry till golden brown. Drain and serve with the yogurt sauce.
  4. Heat the oil for frying and prepare plates, one with flour, the other with panko, and a bowl with whisked egg.SAUCE: Mix the yogurt, gochujang, tahini, lemon, salt, and fresh mint.

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