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.