Tuesday, June 11, 2013

Holy Flaming Balls....Kimchi RIce Balls with Scallion-Sriracha-Cilantro "Aioli"

Hard exterior with a soft and spicy interior?!  Yes please!  This recipe is a take on the Italian dish, arancini.  Though, I switched it up with a traditional Korean side dish and opted to bake not fry it!

Basically, what this recipe really is, is transforming kimchi fried rice into a crunchy ball form so that you can enjoy this as an appetizer with a group of people.  Grease free, mess free!  Just pick one up, dip and pop into your mouth. 

Some people either love Kimchi or are on the fence about.  I particularly love it!  But either way, when you mix it with the rice, the kimchi flavor is very subtle.  Just be careful for all you vegans out there, if you opt to buy this instead of making it yourself (note:  it takes weeks to make due to the fermentation process), make sure you read all ingredients.  Traditionally, kimchi is made with fish sauce or anchovy sauce, though I have found some brands that are 100% vegan.  You can find one at Trader's Joe's.

Kimchi Rice Balls with Scallion-Sriracha-Cilantro "Aioli"


This is perfect if you have left over cooked white rice!  Simple, quick and easy.

Keep in mind that Kimchi can have a very strong odor due to the cabbage and fermentation.  If you have some leftover, be sure to store it in a air tight container in the fridge!



Ingredients  (yields 10 "balls")

for the rice balls:
2 cups cooked white rice
1 cup chopped Kimchi
1 tbsp finely chopped ginger
2 chopped scallions
1/4 panko bread crumbs
1 tsp powder egg replacer

for the "aioli"
1/2 avocado
3 tbsp water
2 chopped scallions
handful of cilantro (or to taste)
1 tbsp sriracha (or to taste
1 tbsp rice vinegar

Directions:

Heat pan and saute ginger and and chopped scallions for about 1 minute.  Add kimchi and cooked white rice and mix thoroughly.  Place mixture in the refrigerator for about 30 minutes or until cool.
In the meantime, take your blender and blend all the ingredients for the aioli.  Adjust to taste and refrigerate until serving time.
Once your rice/kimchi mixture has cooled, preheat oven to 400.   Mix your egg replacer with a few splashes of water, mix until powder is dissolved and add to the rice mixture.  Sprinkle in just enough panko crumbs so that your mixture is firm.  Form into small balls, then coat each ball with panko.
In a baking dish, cook for 10 minutes, then turn up heat to broil and place onto top rack.  Broil, turning each ball to make sure every side is golden brown (about 7 minutes total).

Have fun and share with friends!




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