Gondre Soft Tofu Arancini (Gondre-ya Sundubu Arancini)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Remove the blood from the ground pork with paper towels and remove the moisture from the soft tofu. Soak the dried gondre namul in water for about 12 hours.
2. Finely chop the soaked gondre namul. In a pan, stir-fry the prepared gondre namul, sesame oil (15 g), and minced garlic (15 g) and let cool. Mix the warm brown rice with the stir-fried gondre namul to make gondre namul rice.
3. Blend the potato starch, olive oil, lemon juice, and drained soft tofu in a blender, then stir-fry in a pan over low heat and let cool.
4. In another pan, stir-fry the cooking oil (20 g), ground pork, minced garlic (15 g), black pepper (4 g), ssamjang, and allulose and let cool.
5. Wrap the stir-fried soft tofu around the stir-fried pork, then put it in the gondre namul rice and shape into balls. Coat in flour, egg, and breadcrumbs in turn and fry in cooking oil (180 g) preheated to 180°C for 1 minute to make the arancini.
6. In a pan, boil the soy sauce, sesame oil (15 g), minced garlic (5 g), black pepper (1 g), and minced green onion, then add the starch slurry to adjust the thickness and make the sauce. Put the arancini in a bowl, drizzle with the sauce, and finish with thinly sliced Korean melon on top.