Gather the following ingredients to create about 10 mouth-watering arancini:
For the Rice Base:
- 2 cups cooked short-grain rice, chilled
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 1 egg
- 2 tbsp grated Parmesan (optional for fusion)
- 1 tsp garlic powder
- Salt to taste
For the Filling:
- 1 cup shredded mozzarella
- 1 cup finely chopped kimchi, drained and squeezed dry
- 1 tsp gochugaru, Korean chili flakes (optional)
For the Coating:
- 1 cup flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
For Frying:
- Neutral oil for shallow or deep frying
For the Gochujang-Tomato Dipping Sauce:
- 1 tbsp gochujang
- 2 tbsp ketchup
- 1 tsp rice vinegar
- 1 tsp honey
- 1 tsp soy sauce
- 1 tbsp water
Instructions
Follow these steps to create your Crispy Rice Arancini with Kimchi Mozzarella Core:
- Step 1: In a medium-sized bowl, combine the chilled short-grain rice, sesame oil, soy sauce, garlic powder, optional Parmesan cheese, egg, and salt. Mix until the mixture is sticky and cohesive.
- Step 2: In another bowl, stir together the shredded mozzarella, chopped kimchi, and optional gochugaru to create the filling. Form small balls from this mixture and freeze for about 10 minutes to firm them up.
- Step 3: Take a scoop of the rice mixture and flatten it in the palm of your hand. Place a frozen filling ball in the center and wrap the rice around it, pressing firmly to seal.
- Step 4: Roll each rice ball in flour, dip it in the beaten egg, and coat it with panko breadcrumbs.
- Step 5: Heat neutral oil in a deep pan. Shallow-fry or deep-fry the arancini until they turn golden brown and crispy on all sides. Drain them on paper towels.
- Step 6: To prepare the gochujang-tomato dipping sauce, mix all the sauce ingredients in a small bowl until smooth.
- Step 7: Serve the arancini warm accompanied by the dipping sauce.
Pro Tips for Making Crispy Rice Arancini
- Ensure the rice is chilled; this helps the mixture hold together better when forming the balls.
- Don’t skip freezing the mozzarella and kimchi filling; it helps maintain the shape during frying.
- For added crunch, consider double-coating the arancini in egg and breadcrumbs.
- Experiment with different cheese fillings to find your favorite combination!
- Maintain oil temperature; too low may make them soggy, and too high risks burning.
Frequently Asked Questions
1. Can I make the arancini ahead of time?
Yes! You can prepare them ahead of time and freeze them before frying. Just fry them directly from the freezer when ready to serve.
2. Is there a vegetarian option for the filling?
Absolutely! Substitute the kimchi with sautéed mushrooms and add different herbs for a vegetarian filling.
3. Can I bake the arancini instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping midway for even browning.
4. What can I serve with them besides the dipping sauce?
You can pair them with a fresh salad or serve them on a bed of noodles for an intriguing meal!
5. How long can the leftovers be stored?
Leftover arancini can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven for the best texture.
Conclusion
These Crispy Rice Arancini with Kimchi Mozzarella Core offer a delightful blend of Korean and Italian flavors, ensuring each bite is a flavor explosion. With a simple list of ingredients and straightforward steps, you can whip up this unique treat that’s perfect for sharing at gatherings or enjoying as a comforting meal at home. Dive in and enjoy the delightful crunch and oozing cheese that will definitely leave you craving more!
