Kurrito Korean recipes: From arancini balls to lettuce beef wraps

Using Korean traditions, chef Joo Lee has drawn on street food favourites and created textured and colourful recipes perfect for sharing at summer barbecues

Barbecue beef wraps make for the perfect lunch time snack

South Korean born Joo Lee has grown up with Korean food, long before it started becoming one of the fastest growing food trends in the UK. Lamenting the lack of Korean food options in the capital, Joo took a sabbatical from her city job and launched the street food venture KORRITO with her brother, which has seen her share her passion for the seductive flavours and ingredients of Korean street food.

Street food is synonymous with summer days and evenings and as the weather changes, so does our appetite. KORRITO offers a modern take on authentic Korean BBQ served in vibrant salad boxes, hearty rice bowls and decadent wraps – perfect for trying something new as the weather gets warmer. This summer Joo Lee has created three recipes for Hellmann’s and Maille that can be easily prepared and eaten at lunch time.

Korean Honey Mustard Salad Bowl

Serving meals in a bowl is the latest trend to hit Instagram and this colourful healthy summer salad won’t let your Insta followers down. Working with Maille, Korean BBQ street food experts Korrito has created a crisp, sweet and refreshing dish that screams to be shared.

Serves 4

Preparation time: 15 minutes
Cooking time: None
Salad ingredients

1 cucumber, julienned
1 Korean/regular pear, cut into matchsticks
2 medium carrots, julienned
2 radishes, thinly sliced
Handful of toasted pine nuts
1 pack of firm tofu (approx. 350g)
2 tablespoon vegetable oil for frying the tofu

Dressing ingredients

1 tablespoon Maille honey mustard
1 tablespoon runny honey
1 tablespoon rice vinegar
1 tablespoon mirin or sweet rice wine
1 tablespoon water
1 teaspoon sesame oil

Start off by preparing your vegetables. Use a julienne peeler to shred the cucumber and carrots into thin strips. Peel the Korean pear and cut into matchsticks, thinly slice the radishes. Mix Maille honey mustard, mirin, rice vinegar, water and honey together until combined. Drizzle the sesame oil in last and mix. Remove tofu from the packaging and pat dry. Slice the tofu into bite size pieces. Heat two tablespoons of oil, add the tofu and cook on medium heat for 5 minutes until golden brown all over. Toss the vegetables in a large bowl with the dressing. Top with the tofu and scatter over the pine nuts. Serve with a additional honey mustard dressing.

Tip: Add crab meat or shredded roast chicken for an alternative option.

Korean Lettuce Beef Wraps with Kimchi Slaw

Take inspiration from Korean traditions when you fire up the barbecue this year with barbecue beef wraps. Korean BBQ street food expert Korrito has worked with Hellmann’s to recreate a delicious dish that is central to Korean summer time celebrations.

Serves 4
Preparation time: 25 mins
Cooking time: 10 mins

Bulgogi beef ingredients

500g thinly-sliced beef steak
½ Korean/ regular pea
r½ medium white onion
2 tablespoon soy sauce
2 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 teaspoon black pepper

Kimchi slaw

½ green cabbage, shredded
2 medium carrots, julienned
3 bunches of spring onions, finely chopped
1/4 cup chili flakes
2 teaspoons minced garlic
2 teaspoons minced root ginger
2 tablespoons fish sauce
2 tablespoons brown sugar
2/3 cup (70ml) Hellman’s with Olive Oil 
Lettuce wraps
Round butter lettuce

Garnish

Watercress
Sliced radish
Spring onion
Sesame seeds

Combine the pear, white onion, soy sauce, sugar, sesame oil garlic, black pepper and whiz up the Bulgogi marinade in a blender. Pour over the beef and make sure all the meat is covered evenly. If you can, try to make this the night before and store in the fridge until you are ready to light that BBQ.

In a large bowl combine the chili flakes, garlic, ginger, fish sauce and sugar. Then fold in Hellman’s with Olive Oil to create the creamy kimchi flavoured dressing for your slaw. Combine the cabbage, carrot and spring onion with the kimchi flavoured mayonnaise dressing and place in a serving bowl.

Preheat the BBQ grill and lightly oil, cook the beef on the hot grill for about 1 minute each side. Top each lettuce leaf with the kimchi slaw, beef and garnish with watercress, thinly sliced radish, spring onion and sesame seeds. The challenge is to devour the whole leaf and contents in one mouthful.

Kimchi Arancini Balls with Korean Style Aioli

Street food is synonymous with summer days and evenings and Korean continues to be big this year. Korean BBQ street food expert, Korrito, has created a summer dish with Hellmann’s that is Korean fusion at its best. A great recipe for trying something new as the weather gets warmer.

Serves 4
Preparation time: 30 mins
Cooking time: 15 mins

2 cups Asian style sticky rice (300g)
2 cups ripe kimchi finely chopped (OR mix finely chopped blanched chinese cabbage with kimchi paste and salt)
1 tablespoon soy sauce2 tablespoon sesame oil
1 tablespoon butter
3 tablespoon grated Parmesan
2 eggs beaten
1 cup panko breadcrumbs (75g)
4 cups vegetable oil for frying

Korean-style aioli

¼ cup Hellmann’s with Olive Oil (55g)
1 tablespoon Gochujang paste (OR mix miso paste, chilli flakes, mirin and sugar)
Juice of 1/4 lime
½ teaspoon minced garlic

Cook 2 cups of sticky rice in a pot or rice cooker, the ratio of water to rice should be 1:1. Remove the kimchi from the packaging and finely chop. Heat a tablespoon of sesame oil in a large pan, sauté the kimchi until fragrant. Add the cooked rice, soy sauce, remaining sesame oil and a tablespoon of the beaten egg mixture. Mix in the Parmesan.

Remove from heat and let the rice cool. While the rice cools, combine the mayonnaise, Gochujang paste, lime juice and garlic to make the aioli. Once the rice is cool enough to handle, roll a handful of rice into bite sized balls. Dip the balls into the egg mix and cover with panko bread crumbs. Heat the oil to 180 °C. Fry the balls until golden brown about 2 mins.