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Taste gold with these Kimchi Arancini rice balls, inspired by the traditional Italian deep-fried staple. Stuffed with mozzarella cheese and paired with a spicy sauce, serve these fresh for the ideal crunch!
Serves: 8 - 10 | Total Cooking Time: 1 hour 30 minutes
Ingredients
3 Scallions, chopped (mid-section before the bulb)
1 cup Sushi (or Arborio) Rice
2 Garlic Cloves, minced
1/4 cup Kimchi Juice
3/4 cup Kimchi, finely chopped
1 tsp Gochugaru
1 tsp Sesame Oil
1 tsp Avocado Oil
1/2 cup Low-Moisture Mozzarella, shredded
4 oz Fresh Mozzarella, 1/2 inch ball
1 cup All-Purpose Flour
1 tbsp Kosher Salt
2-3 Eggs, whisked
1 cup Panko Breadcrumbs (or more as needed)
1/4 cup Black Sesame Seeds
1/4 cup Plain Breadcrumbs
Canola or Vegetable Oil for frying
Gochujang Chicken Stock
4 cups Chicken or Vegetable Stock
2 tsp Gochujang (or more if you like it spicy)
2 tbsp Soy Sauce
Spicy Mayo
¼ cup Kewpie Mayonnaise
2-3 tbsp Sriracha Sauce
1 tbsp Chili Garlic Sauce
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