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:
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Heat sesame oil in a pan over medium heat. Add the chopped kimchi with its juices.
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Season with gochujang, sugar, and soy sauce. Saute for 3-5 mins or until the liquid has reduced.
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Add the cooked rice and mix everything together. Season with salt if needed. Turn off the heat and set aside.
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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
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Gently fold the rice over the mozzarella cubes. Shape it into a ball and set aside. Repeat the process for the remaining mixture.
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Heat the pan or skillet over medium high heat. Pan fry the rice balls and slightly press them until they develop a crust.
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Once everything is cooked, remove from heat and wrap a strip of nori around each rice ball. Let them cool slightly before serving.
