Nostalgic Korean Beef Croquettes
[Kukdong University] Special Croquettes Using Korean Beef
Recalling the hamburg steaks my mother used to make often in my childhood, this dish is a transformation of that memory, adapted to my palate using techniques learned during my culinary studies. It’s a sophisticated dish featuring flavorful minced Korean beef, fresh vegetables, and creamy mozzarella cheese, offering a rich and satisfying taste experience. The homemade sweet and tangy sauce, along with the colorful garnishes, makes this perfect for a hearty meal or a special occasion. Discover a modern take on a beloved classic that appeals to all ages. Enjoy a delightful cooking session with this recipe that reinterprets nostalgic flavors!
Croquette Filling Ingredients
- 90g minced Korean beef
- 1/4 onion, finely chopped
- 20g carrot, finely chopped
- 1/2 potato, boiled and mashed
- 15g shiitake mushroom, thinly sliced
- 15g mozzarella cheese, finely diced
- 15g shrimp, finely minced
- 24g eggplant, thinly sliced
- 1 asparagus spear
- 4 cloves garlic, finely minced
- 2 eggs (whites only)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 3g sesame oil
- 1/2 tsp black pepper
- 1/3 tsp salt
- Flour (generous amount)
- Breadcrumbs (generous amount)
Special Sauce Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp honey
- 1 Tbsp ketchup
- 1 Tbsp tonkatsu sauce
- A dash of Tabasco sauce
- A little water (for consistency)
Aromatic Garnish Ingredients
- 20g cucumber, thinly sliced
- 40g vinegar
- 20g sugar
- A pinch of pickling spices
- 1 bay leaf
- 2 cherry tomatoes
- 1/4 pumpkin
- 100ml milk
- 10g butter
- 10g almond slices
- A pinch of salt
- 20g shredded green onion
- 1 tsp red pepper flakes
- 1 tsp soy sauce
- 1/3 tsp minced garlic
- A dash of sesame oil
- A pinch of toasted sesame seeds
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp honey
- 1 Tbsp ketchup
- 1 Tbsp tonkatsu sauce
- A dash of Tabasco sauce
- A little water (for consistency)
Aromatic Garnish Ingredients
- 20g cucumber, thinly sliced
- 40g vinegar
- 20g sugar
- A pinch of pickling spices
- 1 bay leaf
- 2 cherry tomatoes
- 1/4 pumpkin
- 100ml milk
- 10g butter
- 10g almond slices
- A pinch of salt
- 20g shredded green onion
- 1 tsp red pepper flakes
- 1 tsp soy sauce
- 1/3 tsp minced garlic
- A dash of sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the croquette filling ingredients. Finely chop the onion and carrot, and thinly slice the shiitake mushrooms. Heat a pan with a little oil, sauté the minced garlic until fragrant, then add the chopped onion, carrot, and sliced shiitake mushrooms. Season lightly with salt and pepper and sauté each separately. Boil the potato, and while still warm, mash it thoroughly with a fork or potato masher. These sautéed vegetables and mashed potato will add wonderful flavor to the croquette filling.
Step 2
Now, let’s mix the filling ingredients together to create a delicious mixture. In a large bowl, combine the minced Korean beef, sautéed and cooled onion, carrot, shiitake mushrooms, and mashed potato. Add the egg whites, minced garlic, salt, and pepper, and gently mix until well combined. Finally, season with soy sauce, sugar, and sesame oil to balance the flavors and add umami. Avoid over-kneading; gentle mixing is key to ensure the ingredients are just incorporated.
Step 3
We’ll prepare ingredients to make the croquette filling even more special. Blanch the asparagus in boiling water with a pinch of salt for about 30 seconds to 1 minute to retain its crisp texture. Thinly slice the eggplant and roll them up to create a nice shape. This will ensure a harmonious blend of the eggplant’s softness and the asparagus’s crunch inside the croquette.
Step 4
Now it’s time to shape the croquettes. Divide the meat mixture prepared in step 1 into three portions. Mix finely minced shrimp into one portion for a seafood aroma, add diced mozzarella cheese to another for a delightful cheesy pull, and incorporate the sliced shiitake mushrooms into the remaining portion for an earthy fragrance. Shape each portion into a ball and wrap it with the prepared eggplant slices. Then, coat each croquette evenly with flour, dip in beaten egg, and finally coat thoroughly with breadcrumbs, preparing them for frying. A good coating of breadcrumbs is essential for achieving that perfectly crispy texture!
Step 5
It’s time to fry the prepared croquettes until golden and crispy. Pour enough cooking oil into a pot and heat it to about 170°C (340°F). (A small piece of batter dropped in should float immediately). Once the oil is at the right temperature, carefully add the croquettes and fry for about 4-5 minutes until they are golden brown and crispy. Avoid overcrowding the pot, as this can lower the oil temperature. Remove the fried croquettes and place them on paper towels to drain excess oil. Freshly fried croquettes are simply divine!
Step 6
Next, let’s make some sweet and tangy cucumber pickles. In a small saucepan, combine water, vinegar, and sugar in a 2:1:1 ratio. Add a bay leaf and a pinch of pickling spices and bring to a boil. Once the sugar has completely dissolved, add the thinly sliced cucumbers and simmer for a short while longer. Let it cool completely to create crisp and refreshing cucumber pickles. The coolness of the cucumber will cut through the richness of the croquette.
Step 7
Let’s make some sweet candied tomatoes. Make a small cross-shaped incision on the top of each cherry tomato. Briefly blanch them in boiling water, then rinse in cold water and peel. In a saucepan, combine water and sugar in a 1:1 ratio and heat until the sugar is completely dissolved, creating a syrup. Once the syrup is ready, add the peeled tomatoes, ensuring they are submerged, and simmer gently over low heat. These candied tomatoes will offer a sweet yet refreshing contrast.
Step 8
We’ll make a smooth pumpkin puree. Peel and deseed the pumpkin, then steam it until tender. Scoop out the steamed pumpkin flesh and blend it with milk in a blender until smooth. Transfer the puréed pumpkin to a saucepan, add butter, and cook over low heat, stirring constantly. Once a smooth and creamy purée is achieved, sprinkle with toasted almond slices for added texture. This sweet and smooth pumpkin purée pairs wonderfully with the croquettes.
Step 9
Let’s also prepare a spicy shredded green onion salad. Place the fresh shredded green onion in a bowl. Mix soy sauce, red pepper flakes, sugar, vinegar, a dash of sesame oil, and a pinch of toasted sesame seeds to create the dressing. Pour the dressing over the green onions and toss gently to combine. This will result in a crisp and spicy shredded green onion salad that adds another layer of flavor complexity to the dish.
Step 10
Finally, let’s make the special sauce that pairs perfectly with the croquettes. In a small pan, combine gochujang, honey, ketchup, and tonkatsu sauce. Add a dash of Tabasco sauce for a little kick. If the sauce is too thick, add a little water to reach your desired consistency. Heat over low heat, stirring gently, until the sauce is slightly simmered. This creates a balanced sweet, tangy, and slightly spicy sauce that is absolutely delicious with freshly fried croquettes!