Fried Kimchi-Cheddar Rice Balls (Korean Arancini) Crispy on the outside, melty-cheesy on the inside: short-grain rice blended with spicy kimchi and sharp cheddar, rolled, breaded, and deep-fried until gorgeously golden.
Ingredients (about 16 balls) • 2 cups cooked short-grain rice, cooled • ½ cup well-fermented kimchi, finely chopped • 2 Tbsp kimchi juice (optional but flavorful) • ½ cup shredded sharp cheddar • 1 green onion, thinly sliced • 1 tsp sesame oil • ½ tsp soy sauce • 1 large egg, beaten (binder)
Breading • ¾ cup all-purpose flour • 2 large eggs, beaten • 1 cup panko breadcrumbs mixed with 2 Tbsp toasted sesame seeds
For frying • Vegetable oil, enough for 2 in / 5 cm depth
Quick Gochujang Mayo (dipping sauce) 2 Tbsp mayonnaise • 1 Tbsp gochujang • 1 tsp lime juice
Method 1. Make filling In a bowl combine rice, kimchi, kimchi juice, cheddar, green onion, sesame oil, soy sauce, and the binder egg. Mix until sticky and evenly distributed. 2. Shape Scoop heaping tablespoons and compress into tight balls. Chill 15 min to firm. 3. Bread Roll each ball in flour, dip in beaten egg, then coat thoroughly with panko-sesame mix. Chill another 10 min for a set crust. 4. Fry Heat oil to 350 °F / 175 °C. Fry balls in batches 2–3 min, turning, until deep golden. Drain on a rack or paper towels. 5. Serve Whisk mayo, gochujang, and lime juice for a quick dip. Enjoy the rice balls piping hot, garnished with extra green onion if desired.
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