Kimchi Arancini

By • June 29, 2017 1 Comments

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Author Notes: 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


Makes 12

Kimchi, rice, onion, gochujang, cheese

  • 2 cups cooked rice
  • 1/2 cup chopped kimchi
  • 1 piece onion, finely chopped
  • 1 tablespoon Korean chili paste
  • 1 piece sheet of nori, shredded
  • 1 teaspoon sesame oil
  • 1 piece egg
  • 1/2 cup flour
  • 1 cup panko breadcrumb
  • oil for frying
  • 12 pieces small cubes of mozzarella cheese

strained yogurt, tahini, mint, lemon

  • 1 cup strained yogurt
  • 1 tablespoon tahini
  • fresh mint, chopped
  • lemon juice
  1. 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.
  2. 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.
  3. In the meantime, make the sauce by mixing the yogurt, tahini, lemon, salt, and fresh mint.
  4. Heat the oil for frying and prepare plates, one with flour, the other with panko, and a bowl with whisked egg.
  5. 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.

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