AuthorBiteSizedDelight in the crispy exterior and flavorful surprise within as fried kimchi rice balls embrace savory meat fillings, blending the tangy zest of kimchi with the hearty essence of seasoned meats for a delightful Korean-inspired snack bursting with texture and taste.
First, make the kimchi sinangag. Heat sesame oil on a non stick pan over medium heat. Add the eggs and scramble. Add rice, kimchi, soy sauce and mix well. Stir in green onion and let cool. Set aside for now.
Next, make the aioli. Crush garlic and green onions in a food processor. Add the remaining aioli ingredients and process until almost smooth. Season with salt and pepper and blend. Set aside until ready to use.
Once the rice is cool, stir in flour, egg and sesame seeds. Place remaining flour, beaten eggs and panko bread crumbs in separate shallow dishes.
Form kimchi sinangag balls with spam, tapa and longganisa inside.
Dredge in flour, then eggs and panko until completely coated. Freeze for an hour.
Preheat oil to 170°C. Deep-fry balls in batches for about 4 to 5 minutes or until golden brown.
Serve the the kimchi sinangag balls with green onion aioli.
Ingredients
Directions
First, make the kimchi sinangag. Heat sesame oil on a non stick pan over medium heat. Add the eggs and scramble. Add rice, kimchi, soy sauce and mix well. Stir in green onion and let cool. Set aside for now.
Next, make the aioli. Crush garlic and green onions in a food processor. Add the remaining aioli ingredients and process until almost smooth. Season with salt and pepper and blend. Set aside until ready to use.
Once the rice is cool, stir in flour, egg and sesame seeds. Place remaining flour, beaten eggs and panko bread crumbs in separate shallow dishes.
Form kimchi sinangag balls with spam, tapa and longganisa inside.
Dredge in flour, then eggs and panko until completely coated. Freeze for an hour.
Preheat oil to 170°C. Deep-fry balls in batches for about 4 to 5 minutes or until golden brown.
Serve the the kimchi sinangag balls with green onion aioli.
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