Kimchi Arancini: Italian Street Food with a Korean Kick!
Craving Italian comfort food with a twist? Let's make Kimchi Arancini! Crispy fried rice balls filled with spicy, fermented kimchi and gooey mozzarella. I learned this flavor combo from a street food vendor in Itaewon, and trust me, it's addictive! Let's get cooking!
작성자
global_sarah
조리 순서
In a large bowl, combine the cooked rice, chopped kimchi (squeeze out excess liquid!), grated parmesan cheese, diced onion, egg, gochujang (if using), salt, and pepper. Mix well.
💡 Tip: Make sure the kimchi is well-fermented for the best flavor!
약 5분
Take a small handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center. Gently mold the rice around the cheese to form a ball.
💡 Tip: Wet your hands slightly to prevent the rice from sticking.
약 15분
Repeat with the remaining rice mixture and mozzarella cheese.
약 5분
Place the flour, beaten egg, and breadcrumbs in separate shallow dishes. Roll each arancini first in the flour, then in the egg, and finally in the breadcrumbs, making sure they are fully coated.
💡 Tip: Double breading will give you a crispier crust!
약 5분
Heat about 1 inch of olive oil in a large skillet over medium heat. Carefully place the arancini in the hot oil, being careful not to overcrowd the pan.
💡 Tip: Use a thermometer to ensure the oil is around 350°F (175°C).
Fry the arancini for 3-4 minutes per side, or until golden brown and crispy.
💡 Tip: Turn them gently to ensure even cooking.
약 10분
Remove the arancini from the skillet and place them on a wire rack to drain excess oil.
Serve immediately and enjoy! These are best while the mozzarella is still gooey and the crust is crispy.
💡 Tip: Serve with marinara sauce for dipping, if desired.