Korean “bbq” Beef Croquettes Recipe
crispy rice balls w/ house-made kimchi, cheese, gochujang mayo (contains dairy, sesame, fish sauce)
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Ingredients
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Croquettes and Sauce
Method
Preparation and Cooking
Make the Gochujang Mayo
In a small bowl, mix together mayonnaise, gochujang, fish sauce, and sesame oil until well combined. Set aside.
Prepare the Filling
In a large mixing bowl, combine cooked rice, ground beef, chopped kimchi, cheddar cheese, green onions, salt, and pepper. Mix until everything is evenly combined.
Form the Croquettes
Using your hands, take a portion of the mixture and shape it into a ball, about the size of a golf ball. Repeat until all the mixture is used.
Coat the Croquettes
Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Roll each rice ball in flour, dip in egg, and then coat with panko breadcrumbs.
Fry the Croquettes
In a large skillet or deep fryer, heat vegetable oil over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve
Serve the crispy croquettes warm with the gochujang mayo for dipping.