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Bulgogi Arancini: A Delicious Fusion of Korean and Italian Flavors

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These Bulogi Arancini are a delightful fusion of Korean and Italian cuisine, featuring crispy rice balls filled with savory bulgogi beef, melted mozzarella, and tangy kimchi. Perfect for appetizers or snacks, they offer a unique flavor experience that will impress your guests!

Ingredients

Scale
  • 1 cup cooked short-grain rice
  • 1 cup bulgogi beef, cooked and chopped
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup green onions, finely chopped
  • 1/4 cup kimchi, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sesame oil
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (panko preferred)
  • Vegetable oil, for frying
  • Optional: dipping sauce (soy sauce, gochujang, or sweet chili sauce)

Instructions

  1. In a large mixing bowl, combine the cooked short-grain rice, chopped bulgogi beef, shredded mozzarella cheese, finely chopped green onions, and kimchi.
  2. Add the garlic powder, black pepper, and sesame oil to the mixture.
  3. Mix everything together until well combined, using your hands for even distribution.
  4. Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
  5. After chilling, scoop about 2 tablespoons of the filling mixture and roll it into a ball.
  6. Repeat until all filling is used, yielding about 12-15 arancini balls.
  7. Place the formed arancini on a baking sheet lined with parchment paper.
  8. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
  9. Roll each arancini ball in flour, then dip in eggs, and finally coat with breadcrumbs.
  10. Place the breaded arancini back on the baking sheet.
  11. In a large skillet or pot, heat enough vegetable oil to cover the bottom by about 1 inch over medium heat until it reaches 350°F (175°C).
  12. Carefully add a few arancini to the hot oil, frying in batches if necessary.
  13. Cook for about 3-4 minutes on each side until golden brown and crispy.
  14. Remove from oil and drain on paper towels.
  15. Arrange the cooked arancini on a serving platter.
  16. Drizzle with soy sauce or your favorite dipping sauce, if desired.
  17. Garnish with additional chopped green onions or sesame seeds.
  18. Serve warm and enjoy!

Notes

  • For added heat, mix gochujang into your dipping sauce or add sliced jalapeños to the filling.
  • For a vegetarian version, substitute bulgogi beef with sautéed mushrooms or a mix of your favorite vegetables.

Find it online: https://anasrecipes.com/bulgogi-arancini/