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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
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
- 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.