Description
To understand this dish, we have to look at its two primary influences. Arancini are traditional Italian rice balls, typically filled with ragu, peas, and mozzarella, then breaded and fried. They are named after the little oranges they resemble once cooked. On the other side, we have Kimchi, the backbone of Korean dining, consisting of fermented vegetables seasoned with chili powder, garlic, and ginger.
Ingredients
Scale
For the arancini:
- 2 cups cooked short-grain rice (cooled)
- 1 cup kimchi (finely chopped, drained)
- ½ cup mozzarella cheese (cubed or shredded)
- 2 tbsp kimchi juice (optional, for extra flavor)
- 1 green onion (chopped)
- 1 egg
- ½ cup all-purpose flour
- 1 cup breadcrumbs (panko works best)
- Oil (for frying)
- Salt & pepper (to taste)
For the gochujang mayo:
- ½ cup mayonnaise
- 1–2 tbsp gochujang (Korean chili paste)
- 1 tsp lemon juice
Instructions
🔪 Step 1: Prepare the Rice Mixture
- In a bowl, mix rice, chopped kimchi, green onion, and kimchi juice.
- Season lightly with salt and pepper.
- Stir in 1 beaten egg to help bind.
🧀 Step 2: Shape the Arancini
- Take a small portion of the rice mixture.
- Flatten slightly, add a piece of mozzarella in the center.
- Roll into a tight ball (golf ball size).
- Repeat with remaining mixture.
🍞 Step 3: Coat
- Roll each ball in flour.
- Dip in beaten egg.
- Coat with breadcrumbs.
- Set aside on a tray.
🔥 Step 4: Fry
- Heat oil to 350°F (175°C).
- Fry in batches for 3–4 minutes until golden brown.
- Remove and drain on paper towels.
Notes
These crispy arancini combine the tangy punch of kimchi with gooey melted cheese, finished with a spicy-creamy gochujang mayo for the perfect balance of heat and richness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean–Italian Fusion
Nutrition
- Serving Size: 3–4 pieces
- Calories: ~260 kcal
Keywords: Korean rice balls, kimchi risotto balls, spicy arancini recipe, deep fried kimchi rice, korean fusion appetizers