Korean-Style Short Rib Croquettes Recipe

Twisted’s Korean Short Rib Croquettes Recipe is mixed with a cheesy, creamy béchamel, then fried until golden and dunked in a spicy gochujang aioli.

Done in 4 hours

Serves 6

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Ingredients

Twisted's Korean Short Rib Croquettes Recipe is perfect if you've got friends coming over and need to serve snack. Creamy, cheesy and a teeny bit spicy. 

Method

Divide the short ribs into equal size pieces then season with salt and pepper. Brown in a large pot with a splash of oil. Remove the ribs from the pan and set aside, then add in the garlic, spring onions, and quartered onion. Char, then add the vegetables to a blender.

Add the gochujang, gochugaru, ginger, lime, brown sugar, soy sauce, sesame oil, salt, and pepper to the blender and blitz until smooth.

Return the meat to the pot and pour the sauce over. Top up with beef stock until just covered, Place a lid on top (leaving a small gap), and leave to cook on medium/low for around 2-3 hours or until tender, stirring every now and then to make sure nothing sticks.

Remove the short ribs and shred, leaving behind the braising liquid. Reduce this liquid over a medium heat until you’re left with about 1/2 cup.

Add flour and milk to this liquid, and cook until thickened. Add your shredded short ribs, spring onions, salt, pepper, and cheese, and stir to combine. Allow to cool for 5 minutes at room temperature before transferring to a dish and into the fridge for 1 hour.

Form the mixture into 2 inch logs or balls depending on your preference. Whisk two eggs in a small bowl, and in another bowl add your panko and sesame seeds. Dip the croquettes in the egg and then breadcrumbs.

Heat 2 inches of vegetable oil in a heavy-bottomed pot to 180°C, and fry until golden brown and crispy - around 2 minutes.

For the aioli, combine the egg yolk, garlic, gochujang, gochugaru, lime juice, and salt. Briefly pulse with the immersion blender or food processor before slowly drizzling in your olive oil until thick and emulsified.

Serve your croquettes on top of your aioli with extra sesame seeds and spring onions. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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