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Recreating one of my favorite Korean frozen foods from Costco, kimchi cheese rice balls. Crispy on the outside and cheesy on the inside.

Kimchi Cheese Rice Balls

cooked short grain rice (aka sushi rice)

kimchi, finely chopped (I like to use a food processor

tsp sesame oil

tsp gochujang

tsp honey

tsp light soy sauce

tsp dark soy sauce

Preheat your oven to 200C / 400F. For air fryer skip the preheating process.

Pulse your kimchi in a food processor until a fine chop.

Prepare the sauce. Mix gochujang, honey, light soy sauce, and dark soy sauce. This sauce is to season the rice and to give the rice balls a nice red color.

In a nonstick pan, drizzle in the sesame oil. Heat the pan on medium heat and add your pulsed kimchi.

Cook out the kimchi for 3-4 minutes until most of the moisture has evaporated. It’s important to make sure that the kimchi mixture is not too wet or it will make the rice balls fall apart.

Once the kimchi has cooked out, add the prepared sauce.

Cook the sauce and the kimchi until the sauce has thickened, for additional 3-4 minutes.

Add the fillings to the rice. If the rice is freshly made, make sure to cool it down to room temperature so that some of the moisture has evaporated. Mix.

Taste the rice mixture. Depending on the brand of kimchi / your preference, add more salt if needed.

Scoop out ⅓ cup of the rice and lay it flat on your hands. I recommend using gloves as it can get a little messy, but if not, slightly wet your hands in water so that the rice does not stick.

Add a tablespoon of mozzarella in the center.

Put additional rice on top to help form the ball.

Bring the sides together and roll into a sphere. Then, slowly shape the rice to your desired shape.

Place the rice balls on parchment paper on a baking tray. Brush on sesame oil on the top for a golden crispy top. You can also individually wrap them and put in the freezer. These freeze extremely well and can be microwaved for a quick snack. I microwave these for about 3 minutes / air fry them at 400F for 30 minutes from when they’re frozen.

For ovens, bake for 20 minutes on each side, for a total of 40 minutes. For an even crispier top, broil it for 30 seconds on each sides so that the rice puffs up like and for the extra crunch.

For air fryers, bake for 20 minutes at 400F. For an even crispier finish, crank the heat to maximum with an extra brushing of oil.

Enjoy!

Perfectly cooked eggs nestled in spicy, tangy, tomato sauce. This chili crisp shakshuka will up your brunch game.

Chili Crisp Shakshuka with Garlicky Yogurt<br>

onion, diced

garlic cloves, leave 1 for garlic yogurt

olive oil

tomato

eggs

salt

pepper

herbs of choice

tbsp lao gan ma chili crisp

greek yogurt

tbsp extra virgin olive oil

garlic clove, microplaned

Preheat oven to 180C or 355F.

Finely slice garlic and dice onion.

In a medium large skillet, drizzle in olive oil.

Add the onion and garlic into the skillet

Sautee on medium heat until the onion and garlic has caramelized into a golden-brown color.

Add the canned tomatoes and smash them down with your spatula. Make sure to season.

After the sauce has rendered into a jammy consistency, transfer to a oven-safe dish.

Make 2 dimples in the sauce for the egg to be nestled in.

Season the eggs with salt & pepper.

Bake at 180C /355F for 15 minutes, or until the egg whites have set. Depending on your dish, this will take anywhere between 10-15 minutes! (Shallower the quicker.)

Serve with chili crisp oil, garlicky yogurt sauce and herbs for garnish. Enjoy!

https://www.youtube.com/watch?v=2i_ISzwFTuk&#038;ab_channel=Doobydobap

Sweet, crispy, juicy corn balls that are the perfect midnight snack to have with a glass of ice-cold beer.

Corn Balls

500 g sweet canned corn OR fresh corn

½ tbsp kosher salt

AP flour

Parmesan cheese powder

Parsley

water

(Use only ¼ cup)

Heat vegetable oil in a large heavy-duty pot to 350F / 180C.

Prepare the wet mix. Whisk the egg and water together until homogenized.

In a large mixing bowl, add the drained sweet canned corn. Add the AP flour and salt to the corn.

Mix until all the kernels are well coated.

Once all the kernels are coated, drizzle in a little bit of the wet mix. You should be putting in less than ¼ cup of the wet mix— it should only be enough for the mixture to become tacky but not overly doughy.

If not using gloves, wash your hands and dust in flour to shape the cornballs.

Scoop around ½ cup of the corn mixture and shape it into small spheres. Move the ball from one hand to the other like you would when juggling.

The cornball should be packed enough to not fall apart but not too tightly packed where the ball will be too dense and undercooked.

Drop the ball gently into the preheated oil.

Agitate the ball for an even fry. Fry for around 4 minutes or until golden brown.

Drain on a wire rack and season with salt. Garnish with parmesan cheese powder and parsley. Enjoy!

https://www.youtube.com/watch?v=WtTvOj11S0k&#038;ab_channel=Doobydobap

This recipe yields a banana bread that's true to its basics, yet a little elevated. The key? Coffee liquor and greek yogurt.

Pecan Banana Bread with Coffee Liquor 

bananas

unsalted butter

tbsp neutral oil

sugar

greek yogurt / sour cream / or cream cheese

coffee liquor

tsp baking soda

Preheat the oven to 350F

In a large bowl, combine all the wet ingredients together. Whisk until no big lumps remain. (If your banans are not ripe, opt to bake it in the oven at 300F for 30 minutes before using.)

In another bowl, mix the dry ingredients together.

Gently combine the dry mix to the wet mix. Make sure to not overmix. A few dry spots are okay!

Spray a 9x5inch loaf tin with non-stick spray.

Pour batter into the loaf.

Top with turbinado sugar and crushed pecans.

Bake at 350F for 50 minutes.

Once out of the oven, let it cool on a wired rack for 30 minutes, or try your best to not dig into it right away.

https://www.youtube.com/watch?v=35Gu3Q6qEn4&#038;ab_channel=Doobydobap

This is an all-purpose Korean soy barbecue marinade that's super handy to have at all times that's perfect for meal prepping.

<meta charset="utf-8"><strong>All Purpose Korean Soy BBQ Marinade</strong>

soy sauce

mirin (For

sake (Can substitute with water)

onion

½ pear

garlic

g ginger

tsp black pepper

kg LA Kalbi cuts

Blend everything together.

Soak the short ribs in cold water for at least an hour to clean the blood and excess gunk on meat.

Drain the water and rinse the short ribs.

Add the marinade to the short ribs.

Place the marinated short ribs in a sealed container and marinate in the fridge overnight.

After the meat has finished marinating, you can divide it into smaller portions and keep in the fridge for future use.

There are three ways to cook these short ribs: braise, grill, and in the oven. Braising will yield the most tender result. It's also super easy and the quickest. Braise the short ribs in a large pan with ½ cup of the marinade and ½ cup of water. Simmer on medium-low heat until the glaze becomes sticky and the meat becomes caramelized.

Grilling will yield a nice char and smokiness. Grilling short ribs is a great way to spice up your summer grilling. Grill on each side for 2 minutes.

Using the oven or an airfryer is a great way to cook large portions. Place the ribs on a aluminum lined or parchment lined baking sheet with ½ cup marinade and bake at 160C for 30 minutes flipping mid-way through. Finish by broiling for 30 seconds on each side or torch for an added char and smokiness.

Kalbi, aka short ribs

If your local asian grocer doesn't carry bulgogi cuts, get a philly cheese steak cut! You can also opt to put a ribeye steak and freeze for 30 minutes to make it easier to shave into thin slices. You can also have thinly sliced pork belly for dwaeji bulgogi as well.

Bulgogi

https://www.youtube.com/watch?v=lXf70cPMGD4&#038;ab_channel=Doobydobap

The heart of any good soondubu is a great chili oil base. Inspired by a mix of soondubu and Turkish eggs, this soondubu shakshuka recipe will "spice up" your Sunday brunch game.

Soondubu Shakshuka

¼ cup onion, finely diced

scallion, finely diced

garlic cloves,

oyster mushroom, diced

neutral oil

tbsp gochugaru (Korean Chili Flakes)

fish sauce (season

tbsp tofu mayonnaise

scallions

Heat a medium stainless steel pan on medium-high.

Once the pan comes up to temperature, add oil and sauté onion, scallion, garlic, and mushroom.

Once the onion becomes translucent and the mushroom becomes golden brown, drop the heat to low. Then add the gochugaru.

Stir the ingredients together quickly so the gochugaru does not burn. The oil should turn into a scarlet hue at this point.

While the oil is hot, drizzle in soy sauce and let it slightly burn. This step allows for more depth and smokiness in the chili oil.

Add water to the chili oil to deglaze the pan. At this point, season the mixture with fish sauce, slightly saltier than your liking since the eggs will be going in.

Once the mixture comes up to a simmer, create 4 holes in the pan, and carefully crack the eggs in.

Heat on low until the whites on the eggs have set, for about seven minutes.

Dollop a generous amount of the tofu aioli next to the eggs, garnish with chopped scallion and enjoy!

Simple. Crunchy. Easy. Don't sleep on cheap eats. This ramen fried rice might be one of the best things I've ever made.  

Ramen Fried Rice

200 g (2 cups) cooked day old white rice or instant rice

butter

tsp sesaem oil

sesame seeds

Open the cup ramen and set aside the spice packet.

Crush the noodles.

Heat a pan on medium heat. Add 1 tbsp of neutral oil once the pan comes up to temperature.

Add the crushed ramen noodles. Stir continuously and move around the pan to toast evenly and not burn it.

After 2 minutes, the crushed noodles should be golden brown and crispy.

Set aside in another bowl. Add ⅓ of the spice packet to the crispy noodles while hot. Mix to combine. Reserve 2 tbsp of the crispy noodles for garnish later.

In a large mixing bowl, add the rice, egg, and rest of the spice packet. Mix well until all the rice granules are covered with the egg.

Heat a large non-stick or well-seasoned pan on high. Add the butter in.

Once the butter has melted, add the egg and rice mixture to the pan.

Spread the rice mixture thinly, leaving holes in between for the steam to escape.

Stir the rice and fry until the egg on the rice has cooked. This process will take around 4 minutes. Toss to combine.

Add the crispy noodles to the fried rice. Toss to combine.

Drizzle in the sesame oil and sesame seeds into the cup ramen container. Add the crispy ramen, then add the fried rice. Make sure to pack the rice firmly so that it will hold its shape. Enjoy!!!

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Top 7 doobydobap recipes from across the web

The most viewed doobydobap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kimchi Cheese Rice Balls

Chili Crisp Shakshuka with Garlicky...

Corn Balls

Pecan Banana Bread with Coffee Liqu...

<meta charset="utf-8"><strong>All P...

Soondubu Shakshuka

Ramen Fried Rice

The most viewed doobydobap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine