Cheese and kimchi croquettes with doenjang mayonnaise



  • 25g of unsalted butter
  • 250ml of whole milk, warm

Store Cupboard

  • 90g of plain flour
  • 3 eggs, beaten with a pinch of salt
  • 100g of Panko breadcrumbs
  • 3 tbsp of sesame seeds, ideally a mixture of black and white
  • 100g of mayonnaise


  • 50g of mature cheddar, grated
  • 50g of mozzarella cheese, chopped

Speciality Ingredients

  • 100g of kimchi, any larger pieces roughly chopped
  • 1 1/2 tbsp of gochugaru, (Korean red pepper flakes)
  • 2 tsp doenjang
  • 1/2 tsp gochugaru, (Korean red pepper flakes), plus extra for sprinkling

Cooking Sauces

  • 1/2 tsp light soy sauce

Oils & Vinegars

  • rice vinegar, to taste
  • sunflower oil, for deep-frying