Gochujang Fried Rice Arancini
Italy's arancini (fried rice balls) reinvented with Korean gochujang fried rice as the filling — rice spiked with gochujang, sesame, spring onion and kimchi, formed into balls around a mozzarella centre, breaded and deep-fried. The outside shatters; the inside is spicy, cheesy and stretchy.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Mix rice with gochujang, sesame oil, soy sauce, kimchi and spring onions until well combined.
About 5 min
Wet your hands. Take about 60g rice, flatten in your palm, place a mozzarella cube in the centre, and close the rice around it tightly into a ball. Repeat.
About 14 min
Bread each ball: flour → egg → panko-sesame mixture. Refrigerate 15 minutes to firm.
About 14 min
Deep fry at 180°C/350°F for 4–5 minutes until deeply golden. The mozzarella should be melted and the rice ball hot throughout.
About 14 min
Drain. Serve immediately with gochujang mayo for dipping.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 18 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 780 mg
Contains: gluten, dairy, eggs, soy, sesame
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Recipe by Boon Tools.