Kimchi Arancini

Name: Kimchi Arancini
Ingredients: Kimchi, rice, onion, gochujang, cheese; 2 cups cooked rice; 1/2 cup chopped kimchi; 1 piece onion, finely chopped; 1 tablespoon Korean chili paste; 1 piece sheet of nori, shredded; 1 teaspoon sesame oil; 1 piece egg; 1/2 cup flour; 1 cup panko breadcrumb; oil for frying; 12 pieces small cubes of mozzarella cheese; strained yogurt, tahini, mint, lemon; 1 cup strained yogurt; 1 tablespoon tahini; fresh mint, chopped; lemon juice

17 ingredients

5 steps

Ingredients

Kimchi, rice, onion, gochujang, cheese
2 cups cooked rice
1/2 cup chopped kimchi
1 piece onion, finely chopped
1 tablespoon Korean chili paste
1 piece sheet of nori, shredded
1 teaspoon sesame oil
1 piece egg
1/2 cup flour
1 cup panko breadcrumb
oil for frying
12 pieces small cubes of mozzarella cheese
strained yogurt, tahini, mint, lemon
1 cup strained yogurt
1 tablespoon tahini
fresh mint, chopped
lemon juice

Directions

1

Heat the pan with oil and fry onion and kimchi till soft. Add rice, chili paste, sesame oil, nori, and mix well. Set aside to cool.
2

Wet your hands and take a spoonful of fried rice and flatten it on your palm. Make a well in the middle and place a cub of cheese and roll into a ball.
3

In the meantime, make the sauce by mixing the yogurt, tahini, lemon, salt, and fresh mint.
4

Heat the oil for frying and prepare plates, one with flour, the other with panko, and a bowl with whisked egg.
5

Roll each ball in flour, egg and then panko, and drop into the oil and fry till golden brown. Drain and serve with the yogurt sauce.