Bibimbap Cheese Crocket, Gyeonggi Rice Kawaji No. 1
When I have vegetables at home, I usually make bibimbap, and it is a bibimbap cheese croquette made for an outing lunch box using bibimbap. It's easy to make. It's perfect as a cold spring onion dish
2 serving
Within 60 minutes
아담여인
Ingredients
  • instant rice
    1bowl
  • Sesame leaf
    100g
  • radish greens
    100g
  • Carrot
    100g
  • red pepper paste
    1.5TS
  • Sesame oil
    1TS
  • mozzarella cheese
    200g
  • Flour
    1cup
  • Eggs
    1ea
  • bread crumbs
    1.5cup
  • Cooking oil
    little
Cooking Steps
STEP 1/6
Prepare the ingredients. I used NA Logistics for the things at home at that time, and used our variety of Gyeonggi Migawaji No. 1 for rice.
STEP 2/6
Cut mozzarella cheese into 1.5cm cubes.
STEP 3/6
Add rice, spicy red pepper paste, and sesame oil to finely chopped vegetables and mix them evenly.
STEP 4/6
Scoop out a spoonful of bibimbap and spread it out in a circle, put mozzarella cheese in the middle, wrap it around, and press it with both hands to make a round rice ball.
STEP 5/6
Mix 6's bibim rice balls in the order of flour - egg - bread crumbs.
STEP 6/6
Put it in the air fryer so that it does not overlap each other and sprinkle cooking oil little by little.
Fry for 180 degrees - 15 minutes. If you flip it back and forth in the middle, it becomes more colorful and crispy.
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