Cheesy Kimchi Rice Balls

Are you fan of kimchi? This delightful recipe combines the tangy and spicy flavors of kimchi with the creamy goodness of mozzarella cheese, all wrapped in a crispy rice ball. 

Whether you're a kimchi lover or new to this Korean staple, these rice balls are sure to become your favorite. 

CHEESY KIMCHI RICE BALLS

Prep Time 15 mins
Cooking Time 15 mins
Total Time 30 mins
Yield Size 4 servings

 

 

WHAT YOU'LL NEED:

Ingredients QTY UOM
Euro Chef Mozzarella Cheese (in cubes) 200g 1 pack
Kimchi (with juices) 1 cup
Sesame Oil 2 tsp
Gochujang 1 tbsp
Soy Sauce 1 tsp
Cooked Rice 2 cups
As much needed: Nori Sheets

STEPS:

  1. Heat sesame oil in a pan over medium heat. Add the chopped kimchi with its juices. 

  2. Season with gochujang, sugar, and soy sauce. Saute for 3-5 mins or until the liquid has reduced.

  3. Add the cooked rice and mix everything together. Season with salt if needed. Turn off the heat and set aside.

  4. Place a portion of the cooked rice in your palm and shape it into a ball. Create a shallow hole in the middle of the rice ball and place mozzarella cube

  5. Gently fold the rice over the mozzarella cubes. Shape it into a ball and set aside. Repeat the process for the remaining mixture.

  6. Heat the pan or skillet over medium high heat. Pan fry the rice balls and slightly press them until they develop a crust. 

  7. Once everything is cooked, remove from heat and wrap a strip of nori around each rice ball. Let them cool slightly before serving.

Cheese

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