Description
Bulgogi Arancini are delicious Italian rice balls filled with savory Korean bulgogi beef, coated in breadcrumbs, and fried to golden perfection. These fusion treats offer a unique blend of flavors, combining the rich, marinated taste of bulgogi with the crispy, cheesy goodness of traditional arancini. Perfect as an appetizer or snack, they are sure to impress at any gathering.
Ingredients
Scale
- 500 g Rinderhackfleisch
- 2 EL Sojasauce
- 1 EL Sesamöl
- 2 EL Zucker
- 3 Zehen Knoblauch, gehackt
- 1 Stück Ingwer, gerieben
- 1 Frühlingszwiebel, gehackt
- 300 g Risottoreis
- 1 l Gemüsebrühe
- 2 Eier
- 100 g Paniermehl
- Öl zum Frittieren
Instructions
- Cook the bulgogi beef according to your recipe or package instructions.
- Prepare the risotto according to your preferred method, allowing it to cool slightly.
- Once the risotto is cool, mix in the cooked bulgogi beef.
- Form the risotto mixture into balls, about the size of a golf ball.
- Roll each ball in flour, then dip in beaten egg, and finally coat with breadcrumbs.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the arancini in batches until golden brown and crispy, about 3-4 minutes.
- Remove from oil and drain on paper towels.
- Serve hot with your choice of dipping sauce.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 30 minutes
- Cook Time: 30 minutes