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Deep fried Kimchi Mac’n Cheese

Updated: Apr 20, 2022


 

CHEF'S TIP

▪ Level : Easy

▪ Cooking : 30 minutes

▪ Serves 2

Add some Korean chili for extra kick.

 

INGREDIENTS

▪ 100 Gr | Macaroni.

▪ 20 Gr | Butter .

▪ 20 Gr | All purpose flour.

▪ 200 Ml | Milk, hot.

▪ 50 Gr | Grated mozzarella cheese.

▪ 80 Gr | Jongga® stir fried kimchi, chopped.

▪ 50 Gr | Spinach, chopped, blanched.

▪ 20 Gr | Grated parmesan cheese.

▪ 2 | Beaten eggs.

▪ 150 Gr | Bread crumbs.

▪ Canola oil to deep fry.

 

DIRECTION


① Melt the butter in a saucepan, stir in the flour and cook stirring constantly until the paste cooks and bubbles.


② Add the hot milk, continuing to stir with a whisk, as the sauce thickens and bring to boil.


③ Take out the sauce from the heat and add kimchi, spinach, mozzarella and parmesan cheese, mix well.


④ In light salted water cook the macaroni till al dente, drain and mix with sauce.


⑤ Place the macaroni mixture in a large container and freeze until firm.


⑥ Remove the macaroni from the freezer and cut the macaroni with a cookie cutter or knife into desired shapes.


⑦ Coat the macaroni pieces, first in the eggs and then dredge in bread crumbs.


⑧ Heat oil in a deep fryer or large saucepan and fry till golden brown.


⑨ Serve hot with your favorite gochujang dipping sauce.



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