Ingredients
3 cups cooked short-grain rice, cooled
1 cup kimchi, finely chopped and squeezed dry
1 cup mozzarella or cheddar cheese, cut into 1.5 cm cubes
2 teaspoons sesame oil
1 tablespoon soy sauce
1/2 teaspoon fine salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying (about 2.5 cm deep in skillet)
1 tablespoon toasted sesame seeds, for garnish
2 tablespoons green onions, thinly sliced, for garnish
Instructions
- Mix cooled rice, chopped kimchi, sesame oil, soy sauce, salt, and pepper in a large bowl until evenly combined.
- Cut cheese into cubes and chill in the freezer for 5 minutes to firm.
- With damp hands, scoop about 2 tablespoons of rice mixture, flatten, place a cheese cube in the center, then seal and roll into a tight ball. Repeat with remaining mixture.
- Roll each ball in flour, dip in beaten egg, and coat with panko breadcrumbs, pressing gently to stick.
- Heat about 2.5 cm of oil in a skillet over medium heat (175°C/350°F). Test with a breadcrumb—it should sizzle and brown in 2 seconds.
- Fry rice balls in batches for 3–4 minutes, turning to brown evenly. Avoid overcrowding the pan.
- Transfer to a paper towel–lined plate. Garnish with sesame seeds and green onions.
- Serve hot with spicy mayo, soy dipping sauce, or sweet chili sauce.
Notes
Swap mozzarella for cheddar, gouda, or pepper jack for a different flavor.
Add gochujang for a spicier version.
Bake at 200°C for 15–18 minutes or air fry at 190°C for 10 minutes for a lighter option.
Shape and bread ahead of time, refrigerate overnight, and fry fresh.
Freeze after breading and fry from frozen, adding 1–2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Fried
- Cuisine: Korean
- Diet: Halal
Nutrition
- Serving Size: 3 rice balls
- Calories: 290
- Sugar: 2g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
