Bulgogi Arancini recipe - ingredients, nutrition and when to eat it
These Italian-style rice balls are made by shaping risotto with bulgogi and cheese into rounds, then frying them until crisp.
These Italian-style rice balls are made by shaping risotto with bulgogi and cheese into rounds, then frying them until crisp. They’re savory on the outside, pleasantly chewy inside, and have bulgogi’s sweet and salty flavor, making them a satisfying lunch or dinner.
World cuisine · 50 minutes to cook
Nutrition (per 622.5g serving): 3120.1 kcal · protein 29g · carbohydrate 72.3g · fat 293.5g · sodium 737.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the rice cool completely before shaping so it holds its shape well.
Tips: If the oil is too cool, the breadcrumbs will soak up too much oil. Check that a breadcrumb floats to the surface right away when you drop it in.
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Ingredients (1 serving)
- Rice (white) — 0.7 cup
- Beef (lean) — 60 g
- Mozzarella — 25 g
- Onion — 0.3 pc
- Garlic — 1 pc
- Butter — 5 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Breadcrumbs — 3 Tbsp
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Cooking oil — 300 ml
- Parmesan — 1 Tbsp