Korean Kimchi Fried Rice Arancini recipe - ingredients, nutrition and when to eat it
These arancini are made with kimchi fried rice and cheese, shaped into balls, then fried until crisp.
These arancini are made with kimchi fried rice and cheese, shaped into balls, then fried until crisp. The nutty, crispy coating gives way to tangy, spicy kimchi and gooey cheese. They’re great for lunch or as a bite to tide you over at dinner.
World cuisine · 35 minutes to cook
Nutrition (per 559.8g serving): 2680.7 kcal · protein 20.6g · carbohydrate 83.2g · fat 244.6g · sodium 630.3mg
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 fried rice cool completely before shaping so the balls hold together.
Tips: If the kimchi is very watery, cook off a little more liquid so the arancini don’t burst while frying.
Tips: If the oil is too cool, the coating can turn soggy. Drop in a piece of breadcrumb and check that it bubbles right away.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 160 g
- Napa cabbage kimchi — 50 g
- Mozzarella — 30 g
- Onion — 20 g
- Cooking oil — 1 tsp
- Salt — 0.3 g
- Flour — 15 g
- Egg — 0.5 pc
- Breadcrumbs — 25 g
- Cooking oil for frying — 250 ml