Ingredients
1 cup fermented kimchi, finely chopped
1 teaspoon sugar (optional, if kimchi is too sour)
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)
⅔ cup shredded mozzarella cheese
Oil as needed for cooking
Instructions
- Prepare the rice mixture: In a bowl, combine the cooked white rice with the finely chopped kimchi. If the kimchi is too sour, you can add 1 teaspoon of sugar to balance the flavor. Add soy sauce, toasted sesame seeds, and sesame oil (if using), and mix until well combined.
- Form the rice balls: Take about 2 tablespoons of the rice mixture and flatten it into a small patty in your palm. Place a small amount of shredded mozzarella cheese in the center, then fold the rice around the cheese and roll it into a ball. Repeat with the remaining mixture and cheese.
- Cook the rice balls: Heat oil in a skillet over medium heat. Once hot, add the rice balls and cook for 2-3 minutes on each side until golden brown and crispy. Be gentle while flipping to avoid breaking the rice balls.
- Serve: Once crispy and golden, remove the rice balls from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve hot with a dipping sauce or enjoy on their own.
Notes
If kimchi is too sour, balance it with sugar or adjust seasoning to your liking.
You can add a spicy kick by incorporating gochujang (Korean chili paste) into the rice mixture.
For a vegan option, skip the cheese or use a dairy-free cheese substitute.
These rice balls can be baked at 375°F (190°C) for 15-20 minutes for a healthier alternative to frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rice ball
- Calories: 140
- Sugar: 2g
- Sodium: 370mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
