Angel Barreto is the Executive Chef and Partner at Anju, a modern Korean restaurant in Washington, D.C.’s Dupont Circle. He blends classical French technique with bold Korean flavors to create a menu that’s both refined and rooted in tradition.
A D.C. native and U.S. Army veteran, Barreto trained at Vermilion and The Source by Wolfgang Puck, eventually becoming Executive Sous Chef. His leadership at Anju helped earn it a three-star review from The Washington Post and the #1 restaurant ranking from Washingtonian in 2020.
Barreto was named Food & Wine Best New Chef in 2021, RAMMY Rising Culinary Star in 2020, and RAMW Chef of the Year in 2024. He’s also been a James Beard Emerging Chef nominee and served as a U.S. Culinary Ambassador.
With creativity, discipline, and deep cultural respect, Barreto has become one of D.C.’s most celebrated chefs, bringing a fresh, thoughtful voice to Korean-American cuisine.
Korean Vegetarian Kimchi Arancini • Fried Rice Balls with Kimchi
Kimchi Arancini is a Korean-Italian fusion dish featuring crispy rice balls filled with spicy, tangy Kimchi.
Ingredients • Serves: 6 balls
Kimchi Fried Rice Filling:
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3 cup Korean rice, cooked
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3¼ cup Korean cabbage kimchi, chopped
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1⅓ cup onions, diced
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⅔ cup carrots, diced
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⅔ cup zucchini, diced
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10 garlic cloves, minced
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1¼ Tbsp ginger, minced
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1½ Tbsp gochujang
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1½ Tbsp soy sauce
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1½ tsp sesame oil
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¾ cup vegetable oil, for sautéing
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1¼ Tbsp sugar
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⅓ cup scallions, sliced
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salt and pepper, to taste
Center Filling:
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1 cup (approx. 13 oz) mozzarella cheese, cut into cubes
Breading:
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4¾ cup all-purpose flour
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3 eggs
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8 cup ppang-garu (Korean breadcrumbs)
Frying:
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6 cups neutral oil, for deep frying (adjust based on pan size)
Gochujang Mayo:
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2½ Tbsp mayonnaise
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1¼ Tbsp gochujang (Korean red chili paste)
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2½ Tbsp rice vinegar
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1¼ Tbsp sugar
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1¼ Tbsp sesame oil
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2½ Tbsp water
1. Kimchi Fried Rice Base
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In a large tilt skillet or multiple large sauté pans, heat vegetable oil.
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Add onions, carrots, zucchini, garlic, and ginger. Sauté until softened.
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Add kimchi, sugar, soy sauce, and gochujang. Cook down to reduce liquid.
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Fold in cooled rice. Stir thoroughly to combine.
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Drizzle with sesame oil and fold in scallions at the end.
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Cool completely before assembling.
2. Assembly
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Take approximately 2 oz of the cooled rice mixture and flatten in your palm.
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Place one mozzarella cube in the center.
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Enclose the cheese and form into a tight ball.
3. Breading
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Dredge the rice balls in flour.
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Dip into egg wash.
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Coat thoroughly with panko breadcrumbs.
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Chill or freeze until ready to fry.
4. Frying
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Fry at 350°F until golden brown and the internal temperature reaches 165°F.
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Ensure the cheese is melted inside.
5. Gochujang Mayo
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Whisk all sauce ingredients together until smooth.
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Adjust seasoning to taste.
6. Plating
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Serve hot with a drizzle or swipe of gochujang mayo.
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Garnish with scallions or microgreens.
