Description
These Gochujang Cheesy Rice Balls are a bold and delicious fusion snack, combining Korean spice with comforting cheese-filled goodness. Crispy on the outside, creamy and spicy inside, they make an unforgettable appetizer or party bite. Great for lovers of heat and cheese alike!
Ingredients
Units
Scale
- For the Rice Mixture:
- 2 cups cooked short-grain rice (cooled, slightly sticky is best)
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp sugar
- 1 green onion, finely chopped
- 1/2 tsp garlic powder
- For the Filling:
- 1/2 cup mozzarella or cheddar cheese, cut into small cubes
- For Coating:
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- For Frying:
- Vegetable oil, for deep or shallow frying
Instructions
- Mix the Base: In a large bowl, combine the rice, gochujang, sesame oil, soy sauce, sugar, green onion, and garlic powder. Mix until well incorporated.
- Form Balls: Take a small amount of rice mixture, flatten it in your hand, place a cube of cheese in the center, and shape into a tight ball around it. Repeat with all rice.
- Chill: Refrigerate the rice balls for 15–20 minutes to help them firm up.
- Bread the Balls: Roll each rice ball in flour, dip in beaten egg, then coat in panko.
- Fry ‘Til Golden: Heat oil in a pan over medium heat. Fry balls in batches until golden brown and crispy, about 3–4 minutes per batch. Drain on paper towels.
- Serve Hot: Best enjoyed hot so the cheese is melty and gooey!
Notes
- Want it spicier? Add chopped kimchi or a pinch of gochugaru to the rice.
- Bake or air-fry alternative: Bake at 400°F (200°C) for 15–20 minutes or air-fry at 375°F for 12–15 minutes.
- Dip idea: Serve with spicy mayo, sweet chili sauce, or soy-garlic glaze.
- Details
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
