Burgernaut’s Kimchi Arancini with Gochujang Dipping Sauce

Recipe by Chef Isaac Chadda at Burgernaut
@burgernautakl

Crispy and delicious! Burgernaut (the food arm of indie brewery Urbanaut in Kingland, Auckland) has a vegan version of most dishes on their menu and they never disappoint with their creativity, joy and flavour. We’re super chuffed that Angel Food is their go-to vegan cheese.

This recipe makes around 25 x 40g Arancini balls and comes in two parts, the Arancini and the Gochujang dipping sauce. 

 

Arancini Ingredients: 
½ brown onion diced 
250g arborio rice 
125g vegan kimchi (e.g. Living Goodness)
15g gochujang paste 
10g fresh coriander 
15g ginger and garlic paste (or fresh puree) 
100ml cooking wine 
100g Angel Food cheddar, grated 
5g salt
120g panko breadcrumbs 
15g vegan margarine 
750ml warm water 
Cooking oil (neutral) - enough to cover and fry the arancini

Method: 

  1. Heat a high-sided saucepan over a medium heat. Add a knob of vegan margarine and a dash of cooking oil and sauté the onions, ginger and garlic paste for approx 3 mins or until the onion is soft.

  2. Add the rice and the gochujang paste to the saucepan and stir through until the rice starts to turn slightly translucent. Deglaze the pan by adding cooking wine and stirring while bringing the wine to boil. Once boiling, lower the heat and continue to stir until the wine evaporates.  

  3. Stir in 1 cup (240ml) of warm water and cook until most of the liquid is absorbed, stirring frequently.  

  4. Continue to add warm water, one cup at a time and stir frequently, until the rice is al dente. 

  5. Remove from heat and add kimchi, coriander, Angel Food vegan cheddar and salt and mix. Allow this to cool to room temperature then refrigerate for 45mins. (Make the gochujang dipping sauce while you wait!) 

  6. Use an icecream or cookie scoop out 40g portions of the rice mix and roll in your hands to make balls. 

  7. Dip the rice balls into panko crumbs and roll until the ball is evenly crumbed. 

  8. Heat a deep fryer to 160 degrees celsius OR fill a large saucepan ⅓ deep with neutral cooking oil and heat. (See the end for a NO FRY method!) 

  9. Deep fry the rice balls in batches for approx 3mins or until golden brown. Sprinkle them with coarse sea salt (optional) and serve with gochujang dipping sauce. 

  10. NO FRY METHOD: Bake rice balls in the oven at 160 degrees celsius for 12-15 mins. For extra crispy crunch, toast the panko breadcrumbs in the oven on a tray with parchment paper for 5-10 mins before crumbing the rice balls. 

 

Gochujang Dipping Sauce Ingredients: 
50g Gochujang paste 
250ml maple syrup 
10g ginger and garlic paste (or fresh puree) 
15g fresh coriander 
15ml sesame oil 

Method:  

  1. Heat the oil in a saucepan. When sizzling hot, add the garlic and ginger paste and saute for 30 seconds. 

  2. Combine remaining ingredients in the saucepan and cook for 5 mins. 

  3. Cool down then refrigerate until serving. 

Note: you can microwave for 30 seconds before serving. Add extra maple syrup to adjust the consistency as needed. 

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