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.

Kimchi Arancini Balls With Korean Style Aioli

Kimchi Arancini Balls With Korean Style Aioli

Serves: 4

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

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

Korean-style aioli:

  • 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

Method:

  1. Cook two cups of sticky rice in a pot or rice cooker. The ratio of water to rice should be 1:1.
  2. Finely chop the kimchi. Heat a tablespoon of sesame oil in a large pan, and sauté the kimchi until it smells fragrant.
  3. Add the cooked rice, soy sauce, remaining sesame oil and half of the beaten egg mixture. Mix in the Parmesan cheese.
  4. 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.
  5. 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.
  6. Heat the oil to 180 °C and fry the balls until golden brown for about 2 minutes.
  7. Garnish and serve.

Recipe courtesy of Korean street food venture Korrito created using Maille mustard.

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