Crispy Kimchi Fried Rice Balls with Melty Mozzarella
Kimchi Rice Balls
Spiced kimchi rice balls stuffed with gooey cheese and coated in savory seaweed flakes.
Nutrition (per serving)
If you’re looking for the ultimate snack that hits every flavor note—salty, spicy, tangy, and savory—then these Kimchi Fried Rice Balls are about to become your new obsession. Inspired by Korean street food, these 'Jumeokbap' take the comfort of classic kimchi fried rice and turn it into a handheld treat. Each bite features a crisp, pan-seared exterior that gives way to seasoned rice and a hidden core of gooey, melted mozzarella cheese.
The secret to a truly great rice ball is using day-old rice, which holds its shape much better than freshly steamed grains. We toss the rice with punchy fermented kimchi and a hit of gochujang for depth, then roll the finished balls in crushed seaweed flakes for that signature umami finish. Whether you're serving these as a party appetizer or a fun weeknight side, they are guaranteed to disappear from the plate in seconds.
This recipe is wonderfully versatile and a great way to use up leftovers in your fridge.
Ingredients
- Cooked white rice (preferably day-old):3 cups
- Mature kimchi, finely chopped:1 cup
- Kimchi juice:2 tbsp
- Gochujang (Korean chili paste):1 tbsp
- Toasted sesame oil:1 tbsp
- Garlic, minced:2 cloves
- Green onions, thinly sliced:2 pieces
- Low-moisture mozzarella cheese, cut into 1/2-inch cubes:12 pieces
- Crushed roasted seaweed (Gim):1/2 cup
- Vegetable oil for frying:2 tbsp
- Toasted sesame seeds:1 tsp
Instructions
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Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and chopped kimchi, sautéing for 3-4 minutes until the kimchi softens and becomes fragrant.
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Stir in the gochujang and kimchi juice, mixing well to create a consistent sauce base.
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Add the cooked rice to the skillet. Use a spatula to break up any clumps and stir until every grain of rice is evenly coated in the kimchi mixture. Cook for another 2-3 minutes.
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Remove from heat and stir in the sesame oil and sliced green onions. Transfer the rice to a bowl and let it cool until it is comfortable to handle.
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Take a handful of the rice (about 1/4 cup) and flatten it in your palm. Place a cube of mozzarella in the center and fold the rice around it, squeezing firmly to form a tight, round ball. Repeat with the remaining rice.
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Roll each rice ball in the crushed seaweed flakes until lightly coated.
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Wipe out your skillet and heat the remaining tablespoon of vegetable oil over medium heat. Place the rice balls in the pan and sear for 1-2 minutes per side until the exterior is slightly crispy and the cheese inside has melted.
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Serve immediately while warm, garnished with a sprinkle of toasted sesame seeds.
Tips & Notes
- Wet your hands slightly with water or a tiny bit of sesame oil to prevent the rice from sticking to your palms while shaping.
- If you want extra crunch, you can roll the balls in panko breadcrumbs before pan-searing.
- Ensure your kimchi is 'sour' or well-fermented for the best flavor; fresh kimchi doesn't provide the same tangy depth.
- You can air fry these at 375°F for 8-10 minutes instead of pan-searing for a lower-oil option.
