Perfect Pairings, a program by the Canadian Museum of Immigration at Pier 21, brings together home cooks to create recipes by blending elements of their unique cultural food traditions.
This recipe was crafted by Brazilian chef Cinthia Marques and South Korean chef Kyonghee Oh (Sally), reflecting a fusion of their cultural backgrounds and their shared passion for comfort food.
- Step 1: Drain the oil from a can of tuna and measure out 1 cup of tuna.
- Step 2: Chop some garlic and bacon. Cook 1 tablespoon of garlic and 2 tablespoons of chopped bacon together in a pan.
- Step 3: Beat one egg and scramble it in a separate pan.
- Step 4: Place 2 cups of freshly cooked short-grain rice into a bowl. Season with ½ tablespoon of salt, some pepper, 2 tablespoons of soy sauce, and a bit of sesame oil.
- Step 5: Mix the tuna, garlic-bacon mixture, scrambled egg, and seasoned rice together. Form the mixture into small balls.
- Step 6: In a saucepan, combine water, milk, salt, soy sauce, butter, and sweet paprika. Bring to a boil over high heat.
- Step 7: Once it starts boiling, add the flour and stir vigorously until the dough begins to dry out and pull away from the bottom of the pan.
- Step 8: Transfer the dough to a cool, flat surface and let it cool slightly. While it’s still warm, knead the dough until it becomes firm and smooth.
- Step 9: To shape the K-Bap Coxinhas, take a portion of dough in your palm, place some filling in the center, and seal the dough around it.
- Step 10: Once all the K-Bap Coxinhas are shaped, dip them in cold water and coat them with panko breadcrumbs.
- Step 11: Deep-fry in oil at 180°C (356°F) until golden brown.
Voilà—your K-Bap Coxinhas are ready to enjoy!
Filling
- 2 cups cooked short-grain rice
- 1 cup canned tuna (drained)
- 1 scrambled egg
- 1 Tbsp chopped garlic
- 2 Tbsp chopped bacon
- 2 Tbsp soy sauce and sesame oil
- ½ Tbsp salt and pepper
Dough
- 680 g water
- 450 g milk
- 15 g salt
- 50 g soy sauce
- 100 g butter
- 640 g all-purpose flour
- 2.5 g sweet paprika
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