Kimchi Cheese Rice Balls

Today we’re turning kimchi fried rice into cheesy fried rice balls! These rice balls have everything I love in one bite and it’s the ultimate comfort food snack.

Kimchi Cheese Rice Balls

Servings 5 balls
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 2 cups day old cooked rice preferably short-grain or medium-grain
  • 1 cup kimchi chopped
  • 1 tbsp unsalted butter
  • 2 tbsp kimchi juice
  • 1 tbsp soy sauce
  • 1 tsp gochujang
  • 1 tsp sesame oil
  • 2 tbsp grated Parmesan cheese adjust to taste
  • 1/4 cup mozzarella cheese shredded
  • neutral oil for frying

Fry Coating

  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 tsp salt divided, adjust to taste

Kimchi Mayo Sauce

  • 1/4 cup Kewpie mayo
  • 1 tbsp kimchi juice
  • 1 garlic clove grated


  • kimchi mayo
  • scallions chopped
  • black sesame seeds


  • In a pan, melt unsalted butter over medium heat. Toss in the kimchi and saute for 1 to 2 minutes. Add rice and break it up using a spatula then mix well.
  • Season the rice with kimchi juice, soy sauce, gochujang, and sesame oil. Add the parmesan cheese and stir to mix well.
  • Stir fry for another 1 to 2 minutes. Transfer the rice to a bowl and set aside to cool completely.
  • Once the rice has cooled to the touch, grab about 2 tablespoons of fried rice onto your hand. Flatten it out into a disk then place 1 tablespoon of shredded mozzarella cheese in the center. Cover with another 2 tablespoons of fried rice then form into a ball. Make sure to squeeze the fried rice balls with the palms of both hands so they stick together.
    *You can make the balls in advance and store them in the fridge until ready to fry.
  • Next, prepare your fry coating stations. In a shallow plate or bowl, mix together all-purpose flour and 1/2 teaspoon salt. In a separate shallow plate or bowl, crack the eggs and whisk until homogenous. In another shallow plate or bowl, mix together panko breadcrumbs and 1/2 tsp salt.
  • Coat the kimchi rice ball in the flour then into the egg, making sure all sides are evenly coated. Transfer it to the panko breadcrumbs and gently press the breadcrumbs into the kimchi rice ball so it adheres better.
  • In a deep pot or pan, fill it up halfway with neutral oil. Heat to 375F or 190C. Carefully place the rice balls into the hot oil. I recommend working in batches to prevent the pot from overcrowding. Fry for 3 minutes or until golden brown and crispy.
  • Transfer to a wire rack to cool. Serve with Kimchi Mayo Sauce and garnishes. Enjoy!

Kimchi Mayo Sauce

  • In a small mixing bowl, combine Kewpie mayo, kimchi juice, and grated garlic. Stir to mix well. Store in the fridge for up to 1 week.
Course: Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine: Korean

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