Name: Cheese and kimchi croquettes with doenjang mayonnaise
Total time: 1 h
Ingredients: 25g of unsalted butter; 90g of plain flour; 250ml of whole milk, warm; 50g of mature cheddar, grated; 50g of mozzarella cheese, chopped; 100g of kimchi, any larger pieces roughly chopped; 1/2 tsp light soy sauce; rice vinegar, to taste; 3 Freshlay Farms Golden Yolker® eggs, beaten with a pinch of salt; 100g of Panko breadcrumbs; 3 tbsp of sesame seeds, ideally a mixture of black and white; 1 1/2 tbsp of gochugaru, (Korean red pepper flakes); sunflower oil, for deep-frying; 100g of mayonnaise; 2 tsp doenjang; 1/2 tsp gochugaru, (Korean red pepper flakes), plus extra for sprinkling

Cheese and kimchi croquettes with doenjang mayonnaise

by GBC Kitchen

Ingredients

Dairy

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

Store Cupboard

90g of plain flour
3 Freshlay Farms Golden Yolker® 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

Cheese

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