Cheesy Kimchini Recipe: A Tasty Twist on Korean Flavors

Discover a new flavor experience with our Cheesy Kimchini recipe! 🧀🌶️ In this video, we'll guide you through creating a delicious fusion snack that combines the bold taste of kimchi with the comforting goodness of melted cheese.

Learn the step-by-step process of making Cheesy Kimchini, a simple yet satisfying treat that's perfect for any occasion. We'll share practical tips to ensure your dish turns out just right, making it easy for both seasoned cooks and kitchen beginners.

Explore the subtle balance between the tanginess of kimchi and the creaminess of melted cheese. This recipe allows for customization, so feel free to experiment with different cheeses or types of kimchi to suit your taste.

👍 If you're a fan of Korean flavors or cheesy snacks, give this video a thumbs up!

🗣️ Share your thoughts and any variations you've tried in the comments below.

https://youtu.be/BkbP_F4W7IU

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Cheesy Kimchini Recipe: A Tasty Twist on Korean Flavors

Yield: 24-26

Author: Traditional, but not

Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

Cook ModePrevent screen from turning off

Ingredients

Risotto

• 1,5 L cold water
• 15g kombu (dry kelp)
• 3 Tbsp miso paste
• 2 Tbsp fish sauce
• 2 Tbsp black vinegar
• 20g butter
• 1 medium brown onion, finely chopped
• 500g risotto rice
• 1 tsp msg
• 50g Grana Padano
• 1 Nori sheet, cut into small pieces
• 1 tsp salt or to taste

Kimchini (Kimchi Arancini)

• flour, for coating
• 1 egg mixed with some water, for coating
• Panko bread crumbs, for coating
• frying oil

Instructions

Risotto

1. Add kombu to a pot of cold water and let steep for 30 minutes.
2. Then head to the stove and cook till just boiling. Remove the pot from the heat and also remove the kombu.
3. Add miso paste, fish sauce and black vinegar to the hot stock to combine. Taste for seasoning.
4. Put pot back on the stove on a low heat to keep warm.
5. To a bigger pot add butter and once it has melted add onion and cook till soft.
6. Next add the rice and toast for 2-5 minutes and keep stirring.
7. Then add stock one ladle at the time. Wait till stock has gone before adding the next ladle. Repeat till rice is cooked.
8. Season with msg, salt, Nori sheet and Grana.
9. Cool rice over night in the fridge.

Kimchini (Kimchi Arancini)

1. Form balls and add a piece of mozzarella in the middle. (Watch video to see how to form Kimchini)
2. Once you formed all your Kimchini is time to coat them.
3. Season Panko crumbs with salt and pepper.
4. Dip balls first in flour, then in egg mixture and last in Panko Crumbs.
5. Heat up oil to 170 degrees Celsius.
6. Fry arancini in batches so the oil does not drop in temperature.
7. Fry for about 8 minutes or until golden brown.
8. Place arancini on a rack or paper towel to cool.