Korean Soul Food: kimchi arancini recipe
The Evening Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission.
Make 25
Ingredients
*500g cooked short grain rice, chilled
*50g cabbage kimchi, finely chopped
*50g Parmesan, finely grated
*a good pinch of shredded seaweed
*2 tsp roasted sesame oil
*31⁄2 tsp soy sauce
*2 spring onions, finely chopped#
*75g Cheddar cheese, cut into 1cm dice
*55g plain flour
*2 eggs
*100g panko breadcrumbs vegetable oil, for frying
*salt and pepper
*sriracha, to serve
Method
1. Place the chilled cooked rice into a large bowl, add the kimchi, Parmesan, seaweed, sesame oil, soy sauce and spring onions, and mix together well. Season with salt and pepper to taste.
2. Roll the mix into balls about 20g each, and push a dice of cheese into the middle of each ball. Place the balls on a lined baking tray and place in the refrigerator. Chill until hard, about 2–3 hours.
3. To coat the arancini, set up three dipping stations: spread out the flour on a dinner plate; use a fork to whisk the eggs in a small, wide bowl; and pour the panko on to another dinner plate.
4. Coat one of the balls with the flour, shaking it to remove the excess, then with the egg wash and lastly with the panko, making sure it is well covered. Repeat to coat all the arancini.
5. In a large, heavy-based pan at least 13cm deep, pour oil to a depth of 5cm and heat over a medium–high heat to 170 ̊C. Working in batches, fry the coated balls for 4–5 minutes until golden brown and cooked through. Transfer to a kitchen paper-lined plate to drain.
6. Let the oil return to temperature before cooking the next batch, keeping previous batches warm in a low heated oven.
7. Serve the arancini immediately, with sriracha on the side.
More from Judy Joo’s Korean Soul Food:
Judy Joo’s Korean Soul Food by Judy Joo, £22 White Lion Publishing
