Street food is synonymous with summer days and evenings out - and this year's hottest stalls are Korean. Korean BBQ street food experts, Korrito, has created a summer dish with Hellmann's that is Korean fusion at its best. A great recipe for trying something new as the weather gets warmer.
Preparation time: 30 minutes
Cooking time: 15 minutes
Kimchi Arancini balls:
- 300g Asian style sticky rice
- 300g ripe kimchi, finely chopped (or mix
- finely chopped blanched Chinese cabbage
- with kimchi paste and salt)
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 2 eggs beaten
- 3 tbsp grated Parmesan cheese
- 100g panko breadcrumbs
- 100ml vegetable oil for frying
- 3 tbsp Hellmann's Mayonnaise with Olive Oil
- 1 tbsp Gochujang paste (or mix miso paste,
- chilli flakes, mirin and sugar)
- Juice of 1/4 lime
- 1/2 tsp minced garlic
- Cook two cups of sticky rice in a pot or rice cooker. The ratio of water to rice should be 1:1.
- Finely chop the kimchi. Heat a tablespoon of sesame oil in a large pan, and sauté the kimchi until it smells fragrant.
- Add the cooked rice, soy sauce, remaining sesame oil and half of the beaten egg mixture. Mix in the Parmesan cheese.
- Remove from heat and let the rice cool. While the rice cools, combine the mayonnaise, Gochujang paste, lime juice and garlic to make the aioli.
- Once the rice is cool enough to handle, roll a handful of rice into bite sized balls. Dip the balls into the beaten egg and cover with panko breadcrumbs.
- Heat the oil to 180 °C and fry the balls until golden brown for about 2 minutes.
- Garnish and serve.
Recipe courtesy of Korean street food venture Korrito created using Maille mustard.
Tagged in Recipe