Bulgogi Fried Rice Arancini recipe - ingredients, nutrition and when to eat it
These arancini are made by shaping bulgogi fried rice around cheese, coating the balls in breadcrumbs, and frying them until crisp.
These arancini are made by shaping bulgogi fried rice around cheese, coating the balls in breadcrumbs, and frying them until crisp. The savory exterior gives way to rice, bulgogi, and stretchy cheese inside. They're a fun way to use leftover fried rice or make a light dinner.
World cuisine · 35 minutes to cook
Nutrition (per 339.9g serving): 586.7 kcal · protein 28.7g · carbohydrate 67.1g · fat 20.6g · sodium 841.4mg
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: Warm fried rice can lose its shape easily, so let it cool completely before shaping it by hand.
Tips: Enclose the cheese completely in the rice and press the seam firmly so no cheese leaks out.
Tips: If the oil is too cool, the breadcrumbs can absorb too much oil. Drop in a small piece of breadcrumb and check that it rises right away.
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Ingredients (1 serving)
- White rice — 0.7 cup
- Lean beef — 70 g
- Onion — 0.2 pc
- Soy sauce — 0.5 Tbsp
- Sugar — 0.3 tsp
- Sesame oil — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 0.5 Tbsp
- Mozzarella cheese — 25 g
- Egg — 0.5 pc
- Breadcrumbs — 3 Tbsp
- Flour — 1 Tbsp