Kimchi rice balls are a fusion dish combining traditional kimchi with rice and some condiments, including vegan mozzarella, then frying until crispy. They're packed with flavour, offering a spicy, tangy, crunchy, cheesy, and crispy bite. First time we made these we couldn't get over how delicious they were!
Takes 20 minutesminutes
Serves 3
Ingredients
300g10.6 oz cooked white rice or sushi rice
120g4.2 oz kimchi
1tbspsesame oil
1tbspgochujang
1tbspmaple syrup
1tbsptamari
65g2.3 oz vegan mozzarella or similar cheese
2tbspsesame seeds
3tbsprice flournot needed if using sushi rice
50g1.8 oz Panko breadcrumbs
200ml6.8 fl oz vegetable oil for frying (not needed if baking)
Instructions
Prepare the Filling: Finely dice the kimchi and mix it with the cooked rice, sesame oil, gochujang, maple syrup, rice flour (if using), sesame seeds and tamari. Taste and adjust seasoning if needed.
Add Mozzarella: Take a heaped tablespoon of the filling and spread it on a chopping board. Place a teaspoon of vegan mozzarella in the centre and roll the rice around it, forming a ball shape. Ensure the cheese is in the middle and the rice is well compacted so that it will hold its shape
Coat with Breadcrumbs: Roll each rice ball in the Panko breadcrumbs until evenly coated.
Heat the Oil: Heat the vegetable oil in a saucepan over high heat. To test if the oil is hot enough, drop in a breadcrumb; it should turn golden brown within 30 seconds.
Fry the Rice Balls: Carefully add the rice balls to the hot oil and fry until they turn golden brown, about 3-4 minutes.
Remove and Serve: Remove the rice balls from the oil and place them on kitchen paper to absorb excess oil. Serve hot with your favourite dipping sauce.
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