Kimchi Arancini
MR. KIMCHI
A delicious starter where Kimchi fried rice ball and cheese meets.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, partyfood, Side Dish, specialoccasion
- 200 g Fermented Kimchi
- 2 tbsp Vegetable oil
- 1 tsp Sugar (You can use maple syrup or honey – this is to neutralise the acidity of Kimchi)
- Bowl Steamed sticky rice
- 150 g Mozzarella cheese cut into small pieces
- Handful Plain Flour
- 1 Egg
- Handful Bread Crumbs
- 500 ml Vegetable oil for frying
- Mayo
- Chopped Chives
- Skewers
Chop Kimchi to pieces
Heat the pan with 2 tbsp of vegetable oil
Stir-fry the chopped Kimchi
Add 1 tsp of sugar to kimchi and mix well
Transfer the stir-fried Kimchi to the bowl and add steamed rice then mix thoroughly (this is your Kimchi fried rice)
With the Kimchi fried rice, make it into a bitesize ball shape and gently press the middle with your finger
Add Mozzarella cheese to the middle of the rice ball and gently wrap around
Coat the rice ball with flour, egg and breadcrumbs in order
Heat oil in a pot or a deep-fryer to around 190 Celsius and fry the ball for 1 minute (Please stir consistently to avoid being burnt)
Once it's fried, add mayo and sprinkle chopped chives on top
Skewer the Kimchi Arancini and enjoy!
Keyword cheesy, flavoursome, spicykick, Vegan