Why You’ll Love This Recipe
I like this recipe because it’s fun, comforting, and full of bold flavors. The kimchi adds just the right amount of spice and tang, while the cheese gives that satisfying melt. I also enjoy how versatile they are—I can fry them, air fry them, or even bake them, depending on my mood. They’re a great crowd-pleaser for parties or just a cozy night snack.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cooked short-grain rice: 3 cups, cooled
Kimchi, finely chopped and squeezed dry: 1 cup
Mozzarella or cheddar cheese, cut into 1.5 cm cubes: 1 cup
Sesame oil: 2 teaspoons
Soy sauce: 1 tablespoon
Fine salt: 1/2 teaspoon
Ground black pepper: 1/4 teaspoon
All-purpose flour: 1/2 cup
Large eggs, beaten: 2
Panko breadcrumbs: 1 cup
Vegetable oil, for frying: enough to reach 2.5 cm depth in pan
Toasted sesame seeds: 1 tablespoon, for garnish
Green onions, thinly sliced: 2 tablespoons, for garnish
Directions
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I mix the cooled rice, chopped kimchi, sesame oil, soy sauce, salt, and black pepper in a large bowl until evenly combined.
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I cut the cheese into cubes and chill them in the freezer for 5 minutes so they hold their shape better.
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With damp hands, I scoop about 2 tablespoons of the rice mixture, flatten it, place a cheese cube in the center, then seal and roll it into a tight ball. I repeat this with the rest and set them on a parchment-lined tray.
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I roll each ball in flour, dip it in beaten egg, then coat it with panko breadcrumbs, pressing gently so the crumbs stick.
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In a skillet, I heat about 2.5 cm of vegetable oil over medium heat to 175°C (a breadcrumb should sizzle and turn golden in about 2 seconds).
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I fry the balls in batches for 3–4 minutes, turning to brown all sides until they’re crisp and golden. I avoid overcrowding the pan.
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I transfer them to a paper towel–lined plate, then garnish with toasted sesame seeds and green onions.
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I serve them hot while the centers are still melty, often with spicy mayo or a soy-based dipping sauce.
Servings and Timing
This recipe makes about 18 rice balls, or around 6 servings. Total time is about 25 minutes from start to finish.
Variations
Sometimes I swap mozzarella for cheddar to change up the flavor. I’ve also added chopped cooked bacon or ham for a more savory version. For a spicier kick, I mix in gochujang with the rice. When I want a lighter option, I air fry them instead of deep frying.
Storage/Reheating
I store leftover rice balls in the refrigerator for up to 3 days. To reheat, I pop them in the air fryer at 180°C for 5 minutes or in the oven at 350°F until hot and crispy again. They can also be frozen after shaping and breading—then fried straight from frozen, just adding 1–2 extra minutes.
FAQs
Can I make these rice balls ahead of time?
Yes, I shape and bread them a day in advance, keep them covered in the fridge, and fry when ready.
Can I bake them instead of frying?
Yes, I bake at 200°C for 15–18 minutes, turning halfway, until golden.
Can I use an air fryer?
Yes, I spray them lightly with oil and air fry at 190°C for about 10 minutes, turning once.
What type of rice works best?
I prefer short-grain rice because it’s stickier and holds together better.
Can I use other cheeses?
Yes, cheddar, gouda, or even pepper jack all work well.
How do I keep the balls from falling apart?
I make sure the kimchi is well drained and the rice is cooled before shaping.
Can I make them spicier?
Yes, I like adding gochujang or chili flakes to the rice mixture.
Do they still taste good after reheating?
Yes, but they’re best eaten fresh when the cheese is perfectly melty.
Can I make them smaller for bite-sized snacks?
Yes, I just use 1 tablespoon of rice mixture instead of 2.
What dipping sauce goes best with these?
I like spicy mayo, soy sauce with sesame oil, or even a sweet chili sauce.
Conclusion
These kimchi cheese rice balls are one of my favorite snacks because they’re crispy, melty, and full of bold flavor. I love how easy they are to make and how well they adapt to frying, baking, or air frying. Whether I serve them as a party appetizer or a cozy treat, they never last long on the table.
