Kimchi Rice Balls with Gooey Mozzarella

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Recipe Intro From takestwoeggs

These crispy, cheesy kimchi rice balls bring together the bold flavors of kimchi, gochujang, and U.S.-grown short-grain sushi rice. Perfectly crispy on the outside and gooey with mozzarella on the inside, these rice balls are a quick and delicious way to enjoy Korean-inspired flavors. Try them as a snack, appetizer, or side dish to liven up your next meal!

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  • Recipe Card
Prep time: 5mins
Cook time: 25mins
Serves or Makes: 8 rice balls

Recipe Card

ingredients

  • 1 1/2 cups U.S.-grown short-grain sushi rice, uncooked
  • 2 cups water
  • 1 teaspoon gochujang
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil, plus more for brushing
  • 1 1/2 cups kimchi, finely chopped
  • 3/4 cup shredded mozzarella cheese

Method

  • Step 1

    Thoroughly rinse the sushi rice under cold water until the water runs clear. Add the rice and 2 cups of water to a rice cooker and cook according to the manufacturer's instructions. Transfer the cooked rice to a large mixing bowl and let it cool slightly.

  • Step 2

    In a small bowl, combine the gochujang, brown sugar, fish sauce, dark soy sauce, and sesame oil. Stir until the ingredients are fully blended.

  • Step 3

    In a medium skillet, heat 1 tablespoon of cooking oil over medium heat. Add the finely chopped kimchi and cook, stirring occasionally, for about 3 minutes, until most of the moisture evaporates.

  • Step 4

    Pour the sauce mixture into the skillet with the kimchi, stirring until the sauce thickens, about 30 seconds. Remove from heat.

  • Step 5

    Add the cooked kimchi mixture to the bowl of rice, stirring until the rice is evenly coated.

  • Step 6

    Fill about two-thirds of an onigiri mold with the kimchi rice mixture. Create a small indentation in the center and add a bit of shredded mozzarella. Cover with more rice, then press down with the mold lid to form a firm triangular shape.

  • Step 7

    Lightly brush each rice ball with sesame oil. Place them in an air fryer at 400°F for 18–20 minutes, or until crispy. If using an oven, bake on a parchment-lined sheet at the same temperature until crispy.

  • Step 8

    Serve warm, and enjoy!