I love making these kimchi rice balls because they deliver bold flavor with very little effort. The outside turns crispy, the inside stays soft, and the mozzarella melts into a stretchy, comforting center. Every bite tastes tangy, spicy, slightly sweet, and deeply savory, which makes these rice balls perfect for a snack or a simple lunch.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare and incredibly satisfying. I like how the seasoned rice absorbs all the kimchi flavor, while the cheese adds richness without overpowering it. I also appreciate that I can cook these in the air fryer, which gives me great texture without frying in oil. This recipe is simple, flexible, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ cups short grain sushi rice, uncooked
2 cups water
1 teaspoon gochujang
1 ½ teaspoons brown sugar
1 teaspoon fish sauce
1 teaspoon dark soy sauce or regular soy sauce
1 teaspoon sesame oil, plus more for brushing
1 ½ cups kimchi, finely chopped
¾ cup shredded mozzarella cheese
Directions
I begin by thoroughly rinsing the rice until the water runs clear. I cook the rice with water in a rice cooker or on the stovetop until fully tender, then transfer it to a large bowl and let it cool slightly.
In a small bowl, I mix together the gochujang, brown sugar, fish sauce, soy sauce, and sesame oil until well combined. I heat a skillet over medium heat with a little oil and cook the chopped kimchi until most of the moisture evaporates. I add the sauce to the pan and stir for about 30 seconds until slightly thickened.
I pour the kimchi mixture into the rice and mix until all the grains are evenly coated. To shape the rice balls, I fill about two-thirds of a mold or my hands with rice, create a small indentation, add mozzarella cheese, and seal with more rice, pressing firmly to hold the shape.
I lightly brush the outside with sesame oil and air fry the rice balls at 400°F (204°C) for 18–20 minutes, until they are golden and crispy.
Servings And Timing
I usually make about 8 rice balls from this recipe. Prep time takes around 10 minutes, cook time is about 40 minutes, and the total time comes to roughly 50 minutes.
Variations
I sometimes add chopped green onions or toasted sesame seeds for extra aroma and texture. When I want more heat, I mix a pinch of Korean chili flakes into the rice. I also enjoy experimenting with different cheeses, but I usually stick with mozzarella because it melts the best and gives the perfect cheese pull.
Storage/Reheating
I store leftover rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, I sprinkle a few drops of water over them and warm them in the microwave covered with a damp paper towel, or I reheat them in the air fryer until hot and crisp again. I also freeze them for up to 3 months and reheat directly from frozen in the air fryer.
FAQs
Can I bake these instead of using an air fryer?
I bake them at 400°F (204°C) for 18–20 minutes, flipping halfway, until crispy.
Can I cook the rice balls in a pan?
I pan-fry them in a lightly oiled skillet over medium heat, turning until all sides are golden.
Can I make these ahead of time?
I prepare them in advance and store them in the refrigerator or freezer until needed.
What rice works best for this recipe?
I always use short grain sushi rice because it is sticky and holds its shape well.
How can I make them less spicy?
I reduce the amount of gochujang and choose a milder kimchi when I want less heat.
Conclusion
I keep coming back to these kimchi rice balls because they are comforting, flavorful, and easy to make. The crispy outside and cheesy center never disappoint me, and they fit perfectly into my routine when I want something quick yet satisfying.
These kimchi rice balls are crispy on the outside, soft and cheesy on the inside, and packed with spicy, tangy, and savory Korean flavors—perfect as a snack or light meal.
Total Time:50 minutes
Yield:8 rice balls
Ingredients
1 ½ cups short grain sushi rice, uncooked
2 cups water
1 teaspoon gochujang
1 ½ teaspoons brown sugar
1 teaspoon fish sauce
1 teaspoon dark soy sauce or regular soy sauce
1 teaspoon sesame oil, plus more for brushing
1 ½ cups kimchi, finely chopped
¾ cup shredded mozzarella cheese
Instructions
Rinse the rice thoroughly until the water runs clear. Cook with 2 cups of water in a rice cooker or on the stovetop until tender. Let cool slightly.
In a small bowl, mix gochujang, brown sugar, fish sauce, soy sauce, and sesame oil.
Heat a skillet over medium heat with a little oil. Add chopped kimchi and cook until most moisture evaporates. Stir in sauce mixture and cook for 30 seconds until slightly thickened.
Combine the cooked rice with the kimchi mixture and mix thoroughly.
To shape rice balls, fill hands or mold with rice, make an indentation, add mozzarella, and seal with more rice. Press firmly to form a ball.
Brush outside with sesame oil. Air fry at 400°F (204°C) for 18–20 minutes until golden and crispy.
Notes
Add green onions or sesame seeds for extra flavor.
Use mild kimchi and less gochujang for a less spicy version.
Can also be baked or pan-fried as alternatives to air frying.
Freeze unbaked or baked rice balls and reheat as needed.
