Ingredients
Directions
- 1
Cut potatoes into medium-sized pieces and boil for 15 mins til fork-tender. Drain out the water. Lightly toss the potatoes in the hot pot and then let them steam for 30 minutes.
- 2
Cut spam into tiny pieces. Prep cheese by cutting into 9-12 1cm cubes. Finely dice the kimchi.
- 3
Pan-fry spam til golden brown. Remove from pan. Then, saute kimchi with gochujang and gochugaru til the liquid has evaporated.
- 4
Mash the potatoes til smooth. Mix in the kimchi paste, salt, pepper, garlic powder, flour, and spam.
- 5
Refrigerate the mix for 1 hr in the fridge.
- 6
Form 50-60g balls from the mix (I like to use a cookie scoop) and place a cube of cheese in the center.
- 7
Coat each ball in flour, egg (whisked), and bread crumb.
- 8
Fry in 320F oil (can do lower for longer if they aren’t holding together) for 4-5 mins til golden brown and enjoy!
Notes
Tip 1: make sure to do the steps of potato steaming, kimchi sauteing, and refrigeration as each step helps with remkving moisture which will help keep the croquette together while frying. Tip 2: ensure there’s enough oil in the pot to cover the croquette and don’t move it around too much while frying. Tip 3: if you aren’t sure on exact weight of potatoes, lean towards more vs less since it’ll lead to a drier batter that is easier to work with. You may have to season to taste.
