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Kimchi & Cheese Stuffed Bannock Bombs
Prep: 20 minutes
Cook: 15 minutes
Servings: 4 (makes about 12 bombs)
A Flavor Explosion in Every Bite
We're taking traditional bannock on a journey to Seoul! This recipe marries the comforting, rustic charm of frybread with the bold, fermented funk of Korean kimchi. The result is a 'bannock bomb' that's crispy on the outside, fluffy on the inside, and bursting with a savory, spicy, and cheesy filling. It's the perfect appetizer or snack that will have everyone asking for your secret.
Materials
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1 cup warm water (approx.)
- 1 cup chopped kimchi, drained well
- 1 cup shredded mozzarella cheese
- 2 scallions, thinly sliced
- Vegetable oil for frying
- For Gochujang Aioli: 1/2 cup mayonnaise, 1 tbsp gochujang, 1 tsp sesame oil, 1 tsp lime juice
Preparation
- First, let's create our amazing filling. In a medium bowl, combine the well-drained chopped kimchi, shredded mozzarella, and sliced scallions. Give it a good mix and set it aside. Getting the kimchi nice and dry is key to preventing soggy bannock!
- Now for the bannock dough, our fluffy vessel! In a large bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed for a perfect puff.
- Using your fingertips or a pastry cutter, work the cold cubed butter into the flour mixture. You're looking for a coarse, sandy texture. This little step is what makes the bannock tender.
- Gradually pour in the warm water, mixing with a fork until a soft, slightly sticky dough forms. Don't overwork it! A gentle touch is the secret to light, airy bannock. Let the dough rest for a few minutes.
Cooking
- Time to form our bombs! Take a golf-ball-sized piece of dough and flatten it in your palm. Spoon about a tablespoon of the kimchi-cheese filling into the center. Gently bring the edges of the dough up and around the filling, pinching tightly to seal it into a ball. Repeat with the remaining dough and filling.
- Let's get frying. In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You'll know it's ready when a small piece of dough sizzles and floats immediately.
- Carefully place a few bannock bombs into the hot oil, being sure not to crowd the pan. Fry for about 2-3 minutes per side, turning gently, until they are a beautiful deep golden brown and cooked through. Listen for that satisfying sizzle!
- Once golden, use a slotted spoon to transfer the bombs to a wire rack or paper towel-lined plate to drain any excess oil. While they're cooling slightly, quickly whisk together all the ingredients for the gochujang aioli in a small bowl.
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