Kimchee and Cheese Rice Patties (kimcheese jumuk bap)
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
Kimchee and Cheese Rice Patties (kimcheese jumuk bap)
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These crisp rice patties are made with kimchi, pork and cheese
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Ingredients
- 1/2 lb kimchee fermented cabbage
- 1 Tbsp olive oil
- 1/3 lb ground pork
- 1 green onion chopped
- 3 Tbsp parsley chopped
- 1/2 tsp black pepper freshly ground
- 3/4 C mozzarella cheese shredded
- 1/2 cup feta cheese crumbled
- 3 cups short grain rice cooked
- 1 cup Parmesan Cheese divided, grated
- pinch salt
- flour eggs, and panko bread crumbs for coating
- cooking oil for deep frying and/or pan sear
Instructions
- Squeeze out the kimchee to remove its juice, chop finely.
- Heat the skillet over medium heat, add oil and saute ground pork until brown. Add kimchee and continue to saute until kimchee gets softened, about 6-7 minutes. Remove from heat, add black pepper, green onion and parsley, toss. Rest the mixture to cool down for a few minutes. Add mozzarella cheese and feta cheese, mix well, and set aside.
- In a mixing bowl, combine rice with 1/3 cup Parmesan cheese and pinch salt.
- Grease your hand with a little oil. Scoop some rice, about 2 Tbsp, on the palm of your hand and flatten it with the other hand. Put 1 1/2 Tbsp of kimchee mixture on top of the rice. cover with more rice over the kimchee and make sure to cover the kimchee completely. Gently squish the rice patties to make into desired shapes.
- For Deep frying, coat the patties with flour, egg and panko breadcrumbs. Deep fry in 170ºC oil until golden brown.
- For pan seared, press the patties onto the rest of the grated Parmesan cheese both sides. Heat a little oil in the skillet and sear the patties until it creates golden crust, about 3 minutes on each side.
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