Who's the Baketard?

Why Baketard? Love to cook, hate to bake. Despite having gone to cooking school and working in some top kitchens, I never learned the baking side of things. I'm building my baking and photography skills, while sharing recipes that rock my world in the mean time.

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Monday
May022011

BIBIMBAP ARANCINI  

I needed some work-stress relief this weekend, so I went to my happy place--Cooking. I made a lot of Asian dishes, most of which I think are worth repeating. Many of the dishes came from Teague Ezard's Lotus: Asian Flavors book, because I'm just obsessed with his recipes. I've blogged some of them before, and I'll add some more this week. They're amazing!

This recipe for the Bibimbap Arancini came from Plate Magazine, a professional chef publication I really enjoy. Be warned--the prep for this is a bit of a pain in the ass, but it's something you can do well ahead of time up to the point of frying so it's good dinner party or catering fare.  You've got to be careful to control the size of your filling and keep it small, otherwise you end up with Flintstone's-sized brontosaurus nuts as an appetizer.  I think the result is worth the effort--Everyone really enjoyed these, and I think they're gorgeous.

Special thanks to Kairu Yao for the photo! 

 

Bibimbap Arancini

Recipe from Chef-Owner Edward Lee, 610 Magnolia - Louisville, Ky., USA

Published in Plate Magazine

Yield: 6 servings               

Ingredients:    

Rice - 2 C

Water - 3 C

Beef top round, cut into small dice - 1/4 Lb

Shiitake mushroom caps, finely diced - 2 Oz

Onion, diced - 3 Oz

Small carrot, finely shredded - 1 each

Garlic clove, minced - 1 each

Soy sauce - 2 TBS

Honey - 1 tsp

Pineapple juice - 1 tsp

Sesame oil - 1/2 TBS

Freshly ground black pepper - 1 tsp

Spinach, chopped - 1/2  C

Kimchi, chopped - 2 ½ Oz

Sesame seeds - 1 tsp

Nori sheets, cut into 2 1/2-inch squares as needed

Water, as needed

Egg whites - 3 each

Milk - 2 tsp

Panko bread crumbs - 1 C

Black sesame seeds - 1 TBS

Oil, as needed

Gochujang sauce (Recipe Below), as needed     

Instructions:   

1. To make rice, combine rice and water and cook in a rice maker according to manufacturer's instructions. Transfer to an oiled sheet tray and reserve, refrigerated.

2. To make filling, heat a large sauté pan over medium heat. Add beef, mushrooms, onion, carrot, garlic, soy sauce, honey, pineapple juice, sesame oil and pepper. Sauté for 8 to 10 minutes, until meat is tender and liquid has mostly evaporated. Turn off heat and add spinach, kimchi and sesame seeds. Transfer to a sheet tray and cool in refrigerator, about 20 minutes.

3. Roll cooled filling into twelve 3/4-inch balls.

4. Lightly moisten nori squares with a little water. Place 1 filling ball in center of each sheet of nori and enclose nori sheet around filling.

5. Wet your hands with cold water. Take a handful of rice and flatten it out between your palms. Lay rice flat on one palm and place nori wrapped balls into center of rice patty. Using both hands, shape rice around filling to create a nice, even ball about 2 inches in diameter. Repeat with other balls and reserve, refrigerated.

6. To make egg wash, whisk together egg whites and milk and reserve.

7. To make breading, combine panko and black sesame seeds.

8. Roll each ball in egg wash, then breading.

9. Fry each ball for about 2 minutes in 370-degree F oil.

10. Remove arancini from oil, drain on paper towels and reserve in a 300-degree F oven for 5 minutes before plating 2 per serving with gochujang sauce.

Gochujang Sauce

Yield: 6 Oz                           

Gochujang (fermented Korean chile paste) - 3 TBS          

Sesame oil - 1/4 C

Lemon, juice of 1 each  

Sugar - 1 ½ TBS

Water, warm - 2 tsp, plus as needed      

Instructions:   

1. Whisk all ingredients into a smooth sauce. If lumpy, whisk in water until desired texture is achieved.

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Reader Comments (5)

Wow, bibimbap arancini. I think this might surpass your specialty: Sicilian pine nuts and Filipino adobo pasta!

May 2, 2011 | Unregistered CommenterLorna

It's Mexican adobo. And you can suck it! ;)

May 2, 2011 | Registered CommenterMarc

Do you deep fry or pan fry these?

May 2, 2011 | Unregistered CommenterJym

Hi, Jym.

I deep fried them. They're too large to effectively pan fry.

Thanks
Marc

May 3, 2011 | Registered CommenterMarc

Can't believe I missed this before. Genius idea, and it looks like you made them beautifully. Ed Lee is awesome on Top Chef and I'm psyched that he's representing my hometown of Louisville. Oh, and congrats on being named a Seattle Sexiest Food peep :)

December 29, 2011 | Unregistered CommenterMichael Natkin

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