….Arancini is Italian street food - big rice balls. It’s like the rice croquettes we know. This recipe uses some Ragu Bolognese sauce, but I seasoned the sauce with gochujang. It’s a little spicy and cheesy. It tastes not greasy. I think you can bake it in the oven to be healthier. The flavors are rich and I guarantee you will get some compliments on it. If you have some leftover rice in your refrigerator, I think it would be fun to make with kids. My garden has lots of basil flowers, so I used them for garnishes. JOHN asked me “Can I eat these flowers too?”…..Maybe not….It’s crunchy on the outside, but is tender on the inside. This recipe is from @booth108kwon.
Time: 1 hour 30 minutes
- 1 cup ground beef(150g)
- 1 cup onion, chopped
- 1 Ts garlic, minced
- 1 Ts olive oil
- 2 cup canned whole tomato, mashed
- 1 cup chicken broth
- 3 Ts gochujang(essential ingredient)
- 3–4 basil leaves
- 1 Ts mascovado(or sugar)
- 3/4 ts sea salt
- black pepper to taste
For rice balls:
- 1 cup steamed rice
- 1 Ts olive oil
- 1 cup mozzarellas
- 2 Ts flour
- 1–2 eggs
- 1 cup Panko
- canola oil to fry
- Make the Ragu sauce with gochujang, heat a pan with medium heat and add the olive oil and onion into the pan to stir it light brown.
2. Add the garlic into the pan and keep stirring them for 1 minute.
3. Add the ground beef into the pan and stir them until the moisture is gone.
4. Heat down the pan to medium low and add the chicken broth and whole tomatoes into the pan to simmer them for 30 minutes with a lid.
5. Add the gochujang, basil leaves, mascovado, sea salt, and black pepper into the pan to stir them for 3 minutes until the moisture is gone. Set aside.
6. Make rice balls, heat a pan with medium heat and add olive oil and steamed rice into the pan to stir it for 1–2 minutes.
7. Add 1 cup Ragu sauce into the pan and stir them for 1–2 minutes. Set aside to cool down.
8. After cooling it down, add the mozzarella cheese into the rice to mix them.
9. Roll each piece into a ball between your palms. Put the flour into a tray. Coat each ball with flour. Repeat it with the rest of the balls.
10. Beat the egg and a pinch of sea salt into a bowl. Dip each ball in the beaten egg and coat it with the panko. Transfer it onto another tray.
11. Heat a pan with medium high heat and add the canola oil into the pan. Heat the oil to 350 degrees(when you put wooden chopstick in the oil, there should be bubbles around the chopstick). Place several layers of paper towels on a sheet pan. Put the rice ball into the pan to fry them until light brown.
12. Transfer the rice ball onto the tray.
13. Serve the rice balls hot or at room temperature.
You can also view this recipe on instagram.