Kimcheese Rice Patties
(김치즈 주먹밥, Kimcheese jumuk bap)
makes 6-8 patties
1/2 lb fermented cabbage kimchee
1 Tbsp olive oil
1/3 lb ground pork
1 green onion, chopped
3 Tbsp parsley, chopped
1/2 tsp freshly ground black pepper
3/4 C shredded mozzarella cheese
1/2 cup crumbled feta cheese
3 cups cooked short grain rice
1 cup grated Parmesan cheese, divided
flour, eggs, and panko bread crumbs for coating
oil for deep frying and /or pan sear
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 the 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 you cover the kimchee mixture 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.