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
- 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.
- 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.
- 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.
- 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.
