It's a fusion between kimchi and Italian rice ball. It's a crowd-pleaser, with the oozy cheese inside and refreshing mint flavoured yogurt tahini dressing. It's a great way to use up leftover rice! —eatwithnamie
Kimchi, rice, onion, gochujang, cheese
onion, finely chopped
Korean chili paste
sheet of nori, shredded
oil for frying
small cubes of mozzarella cheese
strained yogurt, tahini, mint, lemon
fresh mint, chopped
In This Recipe
Heat the pan with oil and fry onion and kimchi till soft. Add rice, chili paste, sesame oil, nori, and mix well. Set aside to cool.
Wet your hands and take a spoonful of fried rice and flatten it on your palm. Make a well in the middle and place a cub of cheese and roll into a ball.
In the meantime, make the sauce by mixing the yogurt, tahini, lemon, salt, and fresh mint.
Heat the oil for frying and prepare plates, one with flour, the other with panko, and a bowl with whisked egg.
Roll each ball in flour, egg and then panko, and drop into the oil and fry till golden brown. Drain and serve with the yogurt sauce.