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Bite-sized kimchi rice balls taste twice as nice when stuffed with cheese and deep-fried to perfection.
Ingredients
For the rice:
1 ½ cups steamed white rice
½ cup kimchi, chopped
3 tbsp kimchi liquid
1 tbsp red pepper paste (gochujang)
¼ cup scallions, thinly sliced
2 tbsp sesame oil
½ sheet nori, shredded
1 tsp roasted sesame seeds
Canola or vegetable oil for pan
For the rest:
½ cup all-purpose flour
¾ cup panko
1 egg + 1 tbsp water, beaten
½ cup mozzarella cheese, cubed
Oil for deep frying
Steps
1.) Heat oil in a pan on medium-high. Add kimchi and cook for about 5 minutes. Then stir in rice, kimchi liquid, and red pepper paste and cook for another few minutes. Add scallions, sesame oil, nori, and sesame seeds. Stir to combine and cook well. Set aside to cool.
2.) Wet your hands and take about 2 tablespoons of the mixture and create a well in the middle. Place a cube of cheese and wrap the rice around to form a ball. Continue the process and place the balls on a tray. Chill in the fridge for at least 15 minutes.
3.)Meanwhile, heat oil to 375°F in a pot or deep fryer. Prep the dredging station: flour in one dish, egg in another, and panko in a third dish. Working in batches of 4-5, roll each ball in the flour, egg mixture, and then the panko. Fry until golden brown and crispy. Drain on a baking rack lined with paper towels.
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