Let’s level up your rice balls—stuff them with melty cheese and pan-grill them to golden perfection! These Kimchi Rice Balls are savory, crispy on the outside, and reveal a gooey cheese pull when you bite in.
Yes, they’re that good.
Finely chop ½ cup of fermented kimchi and squeeze out the juice. Sauté with ½ tsp sugar and ½ tsp soy sauce over medium heat for 2–3 minutes. In a mixing bowl, combine the sautéed kimchi with 2 cups of warm rice, 1 tsp sesame oil, and 1 tbsp toasted sesame seeds.
Take a scoop of rice mixture, flatten it in your palm, place in a generous spoonful of shredded mozzarella, and wrap the rice around it to seal. Repeat to form balls.
Lightly oil a nonstick pan and grill the rice balls over medium-low heat, rotating to brown all sides.
Once they’re golden and crispy outside, bite in for that epic cheese pull!
Want to see that stretch in action? Full video below
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