Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Kimchi Cheese Rice Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 29 reviews

Kimchi Cheese Rice Balls are a flavorful Korean-inspired snack combining the tangy and spicy kick of fermented kimchi with gooey melted mozzarella cheese, all wrapped in crispy pan-fried rice. A perfect bite-sized treat with a delightful blend of textures and savory tastes.

  • Total Time: 25 minutes
  • Yield: 5 rice balls

Ingredients

Kimchi Mixture

  • 1 cup fermented kimchi (finely chopped)
  • 1 teaspoon sugar (optional, if kimchi is too sour)

Rice Mixture

  • 2 cups cooked white rice (medium or short grain)
  • 1½ tablespoons regular soy sauce
  • 1 tablespoon toasted sesame seeds (optional)
  • 1 teaspoon toasted sesame oil (optional)

Filling

  • ⅔ cup shredded mozzarella cheese

For Cooking

  • Oil (as needed for cooking, about 1 to 2 tablespoons)

Instructions

  1. Cook the kimchi: In a pan over medium-high heat, add a very small amount of oil. Once the pan is hot, add the finely chopped kimchi and sugar (if using). Sauté the kimchi until most of the kimchi juice has evaporated, approximately 3 to 5 minutes, stirring frequently to prevent sticking and to evenly cook.
  2. Season the rice: Transfer the cooked kimchi into a mixing bowl. Add the hot cooked white rice, soy sauce, toasted sesame seeds, and toasted sesame oil. Mix thoroughly until all ingredients are evenly combined. Divide the rice mixture roughly into 5 equal portions for shaping.
  3. Shape the rice balls: Wearing gloves to prevent sticking, take one portion of the seasoned rice and shape it into a ball. Create a small indentation in the center and fill it with about 2 tablespoons of shredded mozzarella cheese. Close the rice around the filling and firmly compact it, shaping the ball into a triangle. Repeat for all portions.
  4. Alternative shaping method: If you prefer, use onigiri molds to shape the rice balls. Scoop half a portion of rice mixture into the mold, indent the center slightly, add mozzarella cheese, then cover with the remaining half portion of rice. Press firmly to shape and compact. Repeat for remaining cheese and rice mixtures.
  5. Pan-fry the rice balls: Heat a large pan over medium heat and add enough oil to generously coat the bottom (about 1 to 2 tablespoons). When the oil is hot, place the rice balls in the pan. Fry each side for 2 to 3 minutes or until the outside is crispy and golden brown. Remove from the pan and let them cool for a moment before serving.

Notes

  • Use medium or short grain rice for best stickiness and shape retention.
  • Adjust sugar in the kimchi as needed to balance the sourness to your preference.
  • Gloves help to prevent rice from sticking to your hands while shaping.
  • The mozzarella center can be substituted with other cheeses if desired.
  • Serve immediately after frying for the best texture and flavor.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Korean

Find it online: https://allyumcooks.com/kimchi-cheese-rice-balls-recipe/