Spicy and Sweet Gochu Arancini with Yuzu Sauce
Korean-Style Arancini Recipe Featuring Green Chili Peppers and Pollack Roe
We’ve given the beloved Italian home-style dish, Arancini, a delightful Korean twist by incorporating green chili peppers! Our ‘Gochu Arancini’ (Chili Arancini) features the subtle heat of green chilies and the delightful pop of pollack roe, making them a truly unique treat. Their round, cute shape is matched by their irresistible flavor profile. The tender rice ball, filled with savory pollack roe, offers a delightful contrast to the crispy exterior. Despite being a fried dish, it’s surprisingly light and not at all greasy, thanks to the well-balanced flavors. We’ve found that the familiar and comforting taste makes them a hit with everyone, regardless of age. The combination of the crispy fried rice balls, the soft rice, and the tangy-sweet yuzu sauce with hints of chili is simply heavenly. Instead of a traditional tomato sauce, the zesty yuzu sauce infused with green chilies perfectly balances the richness, ensuring a delicious and non-greasy experience. Get ready to discover this special Gochu Arancini that has captured our family’s taste buds!
Gochu Arancini Ingredients- 5 green chilies
- 1 low-sodium pollack roe (myeongnan)
- 40g onion
- 80g carrot
- 2 bowls cooked rice
- 2 eggs
- 5 Tbsp all-purpose flour
- 2 cups panko breadcrumbs
- Salt to taste
- Black pepper to taste
- 0.5 Tbsp black sesame seeds
- 1 Tbsp sesame oil
- Vegetable oil for frying
- A pinch of dried chili threads (for garnish)
Sweet and Tangy Yuzu Sauce- 2 Tbsp yuzu marmalade
- 1/3 cup water (approx. 60ml)
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp apple cider vinegar
Cornstarch Slurry (for thickening)- 1 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp yuzu marmalade
- 1/3 cup water (approx. 60ml)
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp apple cider vinegar
Cornstarch Slurry (for thickening)- 1 Tbsp cornstarch
- 2 Tbsp water
Cooking Instructions
Step 1
Prepare all your ingredients. Wash the green chilies thoroughly.
Step 2
Prepare the green chilies for different uses. Finely slice 1 green chili for the yuzu sauce, keeping its round shape. Finely mince 2 green chilies to mix into the rice. Cut the remaining 2 green chilies into approximately 2cm lengths to be placed inside the arancini.
Step 3
Finely dice the onion and carrot. Make a slit in the pollack roe and carefully scrape out the roe from the membrane to prepare it for mixing.
Step 4
Heat a lightly oiled pan over medium heat. Add the diced carrot and onion. Season with a pinch of salt and sauté until slightly softened. It’s best to sauté them briefly to retain a bit of their crunch.
Step 5
In a large bowl, combine the cooked rice with the sautéed carrot and onion mixture, minced green chilies, and pollack roe. Add the black sesame seeds, a pinch of black pepper, and sesame oil.
Step 6
Mix all the ingredients thoroughly using a spatula or your hands until well combined. Be gentle to avoid mashing the rice grains.
Step 7
Take a portion of the rice mixture and flatten it on your palm. Place one of the 2cm-long green chili pieces in the center and carefully mold the rice around it to form a ball. Ensure the chili piece is enclosed within the rice.
Step 8
Gently roll the formed ball between your palms to create a smooth, round shape. You can make them bite-sized for easier handling and enjoyment.
Step 9
Coat each rice ball. First, dredge it in flour, ensuring an even coating. Then, dip it into the beaten egg, letting any excess drip off. Finally, roll it generously in panko breadcrumbs until fully covered.
Step 10
For an extra crispy texture, you can repeat the coating process (flour, egg, then panko) one more time. This double coating will result in an even more satisfying crunch.
Step 11
Heat the vegetable oil in a pot to 160-170°C (320-340°F). Carefully place the breaded arancini into the hot oil. Fry them, turning occasionally, for about 3-4 minutes, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
Step 12
Once golden and crispy, remove the arancini from the oil and place them on a paper towel-lined plate to drain any excess oil. These fried rice croquettes are delicious on their own, but even better with the homemade yuzu sauce.
Step 13
Now, let’s make the refreshing yuzu sauce. In a saucepan, combine the yuzu marmalade, plum extract, apple cider vinegar, and water according to the recipe. Stir well and bring to a simmer. While simmering, gradually whisk in the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) until the sauce reaches your desired thickness. Just before turning off the heat, stir in the sliced green chilies for the sauce.
Step 14
Stir everything together once more, and your sweet and tangy yuzu sauce, infused with the fresh flavor of green chilies, is ready!
Step 15
To serve, spread a layer of the green chili yuzu sauce onto the bottom of your serving plate. This adds a vibrant base for the arancini.
Step 16
Arrange the crispy gochu arancini on top of the sauce. Garnish with a few dried chili threads for a beautiful finishing touch. Your delicious Gochu Arancini are now ready to be enjoyed!
