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Korea, Asia · Kimchi Fried Rice (Kimchi Bokkeumbap)

Mozzarella Kimchi Fried Rice Croquettes

Kimchi fried rice rolled into balls around a mozzarella centre, crumbed and fried: crack one open for a long cheese pull. The ultimate bite-size snack.

ServingsServes 2
Total cooking time35 min
Cooling the rice+ 15 min
DifficultyMedium

Method

  1. Squeeze the kimchi well and chop it very finely, about 5 mm; finely chop the onion too. Heat the oil in a 24 cm pan over medium-high heat and stir-fry the kimchi and onion for to drive off the moisture, then add the gochujang, sugar and rice and stir-fry for more. Turn off the heat and stir in the sesame oil.

    Add in this stepCooking oil (for stir-frying) 1 tbspWell-fermented kimchi 120 gOnion 40 gGochujang (Korean chili paste) 1 tspSugar ½ tspCold cooked rice 300 gToasted sesame oil 1 tsp

    medium-high heat

  2. Spread the rice on a tray and cool for 15 minutes, until you can handle it. Meanwhile cut the mozzarella into 1.5 cm cubes, 4 per serving.

  3. Wet your hands lightly and divide each serving of rice into 4. Flatten one piece in your palm, place a cheese cube in the middle and wrap the rice around it, squeezing it into a firm ball a little larger than a ping-pong ball. Seal it completely: any exposed cheese will burst out during frying.

    Add in this stepMozzarella (low-moisture block) 80 g

  4. Put the flour, beaten egg and panko on separate plates and roll each ball in flour, then egg, then panko. Press the crumbs on gently.

    Add in this stepAll-purpose flour 4 tbspEgg 1Panko breadcrumbs 60 g

  5. Pour the frying oil into a 20 cm pan to a depth of 1.5 cm and heat over medium heat to about 170 °C (a wooden chopstick dipped in should give off steady small bubbles at once). Fry the croquettes in 2 batch(es), per batch, rolling them around until deep golden on all sides. Drain on paper towels.

    Add in this stepCooking oil (for frying) 400 ml

    medium heat

  6. Mix the mayonnaise, gochujang and honey into a sauce, drizzle over or serve alongside, and scatter with sliced scallion. Serve hot.

    Add in this stepMayonnaise (sauce) 3 tbspGochujang (sauce) 1 tspHoney (sauce) 1 tspScallion (garnish) 1

Cook's tip

Warm rice is sticky and will not hold its shape, so let it cool properly before shaping. Oil that is not hot enough makes the croquettes greasy and prone to bursting, so do not crowd the pan. Re-crisp leftovers in an air fryer or a 180 °C oven for 5 minutes.

Cooking it at camp

Dealing with frying oil at camp is a hassle, so shape and crumb the croquettes at home and freeze them. On site, pan-fry them in 1 cm of oil over low heat, turning often, until the cheese inside has melted.