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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Air Frying
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rice ball
- Calories: 190
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 10 mg
