Kimchi Cheese Aranchini Recipe

Prepare rice mixture

If rice is freshly cooked, spread on a tray and chill to remove excess moisture; day-old rice is preferred. In a large bowl, break up any clumps of rice with a fork. Add 2 large eggs, sesame oil, soy sauce, gochujang (if using), chopped scallions, salt, and black pepper. Mix thoroughly until the rice is evenly seasoned and slightly sticky. Taste and adjust seasoning.

Prepare filling

Squeeze excess liquid from the chopped kimchi using a clean kitchen towel or paper towels until fairly dry; this prevents soggy arancini. Mix the drained kimchi with toasted sesame seeds if using. Cut mozzarella into small 1/2-inch cubes and set aside. Keep filling components nearby for assembly.

Shape rice balls

Set up an assembly station with the rice mixture, kimchi, and mozzarella. Wet your hands slightly to prevent sticking. Take about 3 tablespoons (roughly 1.5 ounces) of rice and flatten it in your palm into a small disk. Place about 1 teaspoon of kimchi in center and one cube of mozzarella. Gently mold the rice around the filling, sealing it into a compact ball about 1.5 to 2 inches in diameter. Repeat to make approximately 18-20 arancini. Place finished balls on a tray and chill in the fridge for 20–30 minutes to firm up (this helps them hold together while frying).

Dredge arancini

Set out three shallow bowls: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs. Lightly dust each rice ball with flour, shaking off excess. Dip into beaten egg to coat, then roll in panko until evenly covered. For an extra-crispy coating, repeat egg and panko for a double crust.

Fry arancini

In a heavy, deep skillet or pot, heat neutral oil to 350°F (175°C) — if you don't have a thermometer, heat until a small piece of bread browns in about 30–40 seconds. Fry the arancini in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. If using an oven, you can finish in a 350°F (175°C) oven for 5 minutes to ensure cheese is melted.

Make dipping sauce

Whisk together mayonnaise, gochujang, honey (or sugar), and lime juice until smooth. Taste and adjust for sweetness or heat. Transfer to a small bowl for serving.

Arrange kimchi cheese arancini on a platter, sprinkle with chopped parsley, and serve hot with the gochujang mayo on the side. Enjoy immediately so the exterior stays crispy and the cheese is molten.