The recipe for this dish is well-balanced between Korean and Italian food.
There are many varieties of Gim in Korea and the ‘Dol Gim’ used in this recipe literally means ‘stone Gim’ which are collected from underwater rocks, mostly from the islands in Korea.
The dried seaweeds are cultivated in a clean and natural environment which makes the product healthy and safe for consumption.
These croquettes would be like an elevated kind of Gimbap dish; the Italian Rosotto will add to its taste making this cuisine exotic and simply delicious.
Makes 5 servings
- 5 ½ oz
- 156g stone-ground rice flour
- 1 whole egg
- 1 oz olive oil
- 5 oz minced onions
- 2 ½ oz minced carrots
- 2 ½ oz minced celery
- ½ oz chopped garlic
- 4 oz shite wine
- 10 oz carnaroli or arborio rice
- 1 ½ oz saffron
- 32 fl oz chicken stock
- 1 ½ oz Pecorino cheese, grated
- 8 oz shrimp, peeled and deveined, finely chopped
- 2 tsp, 1g basil, chiffonade
- 1Tbsp parsley, finely chopped
- 1tsp fennel fronds, finely chopped
- 1 Tbsp salt
- ½ tsp ground black pepper
- 1/5 oz gim, pulverized
- 1/10 oz rice flour
- 3 sheets Dol gim
- To make the batter, combine the rice flour and cornstarch. In a separate bowl, mix the egg with 8 oz ice water. Carefullt combine the wet ingredients with the dry ingredients with the dry ingredients, taking care to not over mix the batter. If not using immediately, store the batter under refrigeration.
- To make the risotto, heat the oil in a pot over medium heat. Add the onions, celery, and carrots and cook until golden brown, 7 to 10 minutes. Add the garlic and cook until aromatic, for 2 to 3 minutes. Do not brown the garlic.
- Add the wine to deglaze the pan. Continue cooking until the wine has reduced by two-thirds. Add the rice and cook over medium heat for 5 minutes. Stir in the saffron and 16 fl oz of the chicken stock. Increase the heat to establish a simmer, and continue to cook until the rice has absorbed the liquid, stirring occasionally. Add the remaining 16 fl oz of chicken stock, and continue to simmer until the rice has absorbed all of the liquid and is fully cooked.
- Remove the pot from the heat and stir in the Pecorino, shrimp, herbs, salt and pepper. Cover and allow the pot stand until the shrimp is cooked, about 5 minutes. (The shrimp will look white and opaque when fully cooked). Meanwhile, combine the gim and rice flour. Uncover the pot and stir the gim mixture into the risotto.
- Cut the gim sheets into strips measuring 3in by 1 ¼ in. Fill a pastry bag with the risotto, cut a ¾ in opening in the tip. Line the backside of a hotel pan with plasitic wrap and spray with oil. Use the piping bag to pipe lines of risotto onto the plastic-lined hotel pan. Cut lines of risotto into 3in long logs. Wrap each risotto log in a strip of gim.
- Fill a large pot or deep fat fryer with 1.5 to 2 qt oil and heat to 350 °F.
- Place each risotto log onto a fork and briefly dip it into the batter, evenly coating it and letting any excess drip off; gently roll the battered risotto log off the end of the fork into the frying oil. Working in batches, fry the croquettes until the batter turns light beige, 3 to 4 minutes. Carefully remove the logs from the oil and place on a sheet tray fitted with a rack to allow any excess oil drain off.
- If not serving immediately, hold the croquettes hot in a warm oven.
A version of this article and Photo by Korea Agro-Fisheries & Food Tread Corporation, The Culinary Institute of America, and Jc. Chung