Kimchi Arancini

Ingredients

• KIMCHI FRIED RICE:
• ½ onion, diced
• 2 cloves garlic, finely diced
• 1 cup kimchi, roughly chopped (150g)
• 2 tbsp kimchi juice
• 2 cups cooked short-grain rice (cooled)
• 2 tbsp gochujang (red chilli paste)
• 2 tsp soy sauce
• Salt and pepper to taste
• 2 tbsp sesame oil
• OTHER INGREDIENTS:
• ⅓ cup Mozzarella, cut into bite-sized pieces
• ½ cup flour
• 1 Egg, lightly beaten
• 1 cup OBENTO panko breadcrumbs
• Neutral oil, for frying
• ¼ cup Mayonnaise
• 1 heaped teaspoon of gochujang
• GARNISH:
• Scallions, finely sliced
• Roasted seaweed
• Red chilli, finely sliced

Method

1. Heat 2 tablespoons of sesame oil in a non-stick pan over medium heat.
2. Add onions, garlic, kimchi, and pinch of salt and pepper, and cook until soft.
3. Add rice, kimchi juice, soy sauce and gochujang, stirring until everything is evenly mixed. Set aside to cool completely.
4. In the meantime, make the sauce by combining mayonnaise and gochujang in a separate bowl, and set aside.
5. Wet your hands, and take a spoonful of cooled fried rice and flatten it on your palm. Make a well in the middle and place a cube of cheese and roll into a ball.
6. Heat the oil for frying and prepare plates, one with flour, the other with panko, and a bowl with whisked egg.
7. Roll each rice ball in flour, egg and then panko, and drop into the oil and fry until golden brown.
8. Garnish with finely chopped spring onion, roasted seaweed and red chilli. Serve with gochujang mayo.

Product used in recipe

• Obento - Panko Breadcrumbs