Korean Bulgogi Arancini recipe - ingredients, nutrition and when to eat it
A bite-sized dish made by mixing cheese into bulgogi fried rice, shaping it into balls, and frying until crisp.
A bite-sized dish made by mixing cheese into bulgogi fried rice, shaping it into balls, and frying until crisp. The outside is crunchy, while the inside is savory and slightly sweet. It’s perfect for sharing as a snack or serving alongside a light meal.
World cuisine · 35 minutes to cook
Tips: If the rice is hot, it will be hard to shape, so let it cool completely first.
Tips: If the bulgogi is too wet with marinade, it may splatter while frying. Cook it until only a little moisture remains.
Tips: The cheese inside will be hot, so let the arancini cool briefly before eating.
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Ingredients (1 serving)
- Rice — 0.5 bowl
- Bulgogi — 60 g
- Mozzarella — 25 g
- Egg — 0.5 pc
- Breadcrumbs — 3 Tbsp
- Flour — 1 Tbsp
- Cooking oil — 300 ml