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
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Ingredients
- Kimchi, rice, onion, gochujang, cheese
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2 cups
cooked rice
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1/2 cup
chopped kimchi
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1 piece
onion, finely chopped
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1 tablespoon
Korean chili paste
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1 piece
sheet of nori, shredded
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1 teaspoon
sesame oil
-
1 piece
egg
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1/2 cup
flour
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1 cup
panko breadcrumb
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oil for frying
-
12 pieces
small cubes of mozzarella cheese
- strained yogurt, tahini, mint, lemon
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1 cup
strained yogurt
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1 tablespoon
tahini
-
fresh mint, chopped
-
lemon juice
Directions
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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.
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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.
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In the meantime, make the sauce by mixing the yogurt, tahini, lemon, salt, and fresh mint.
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Heat the oil for frying and prepare plates, one with flour, the other with panko, and a bowl with whisked egg.
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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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