Korean-Style Short Rib Croquettes

The perfect hosting snack - cheesy, spicy, and bite size!

Done in 4-5 hours

Twisted: Unserious food tastes seriously good.
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Spicy Korean braised short ribs mixed with a cheesy, creamy béchamel, fried until golden and dunked in a spicy gochujang aioli.


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

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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