If you are craving something that brilliantly blends the best of Korean and Italian flavors, wait until you try this Bulgogi Stuffed Arancini Recipe. Picture crispy, golden rice balls on the outside, filled with juicy, savory bulgogi beef and ooey-gooey mozzarella inside. Each bite is a perfect harmony of textures and tastes—the slight sweetness of the marinated beef dances with the creamy risotto, finishing with a satisfying crunch. Whether you want a crowd-pleasing appetizer or a show-stopping party snack, these Bulgogi Stuffed Arancini will quickly become one of your favorite fusion dishes to make and share.
Ingredients You’ll Need
These ingredients are refreshingly simple, yet every single one plays a crucial role in delivering the authentic and irresistible flavors in this Bulgogi Stuffed Arancini Recipe. From the rich Parmesan that adds depth to the risotto, to the perfectly balanced bulgogi marinade that infuses the beef with Korean flair, each item works in harmony to make the dish unforgettable.
- Cooked and cooled risotto or short-grain rice (2 cups): Provides the creamy, sticky base that forms the outside of the arancini with the perfect texture.
- Grated Parmesan cheese (½ cup): Adds a nutty richness that enhances the rice’s flavor.
- Egg (1 large): Binds the risotto ingredients together so the arancini hold their shape.
- All-purpose flour (¾ cup): Used to coat the rice balls for that initial layer before breading helps with crispiness.
- Beaten eggs (2 large): Acts as the glue for the panko breadcrumbs to stick during the breading process.
- Panko breadcrumbs (1 ½ cups): Create that signature golden crunch when fried.
- Ground beef or thinly sliced ribeye (8 oz): The star protein perfectly marinated for that authentic bulgogi flavor.
- Soy sauce (2 tablespoons): Provides savory umami depth in the bulgogi mixture.
- Brown sugar (1 tablespoon): Balances the soy sauce with sweet caramel notes.
- Sesame oil (1 teaspoon): Adds a toasty, nutty aroma that defines Korean cooking.
- Minced garlic (2 cloves): Brings a pungent kick that enhances the marinade.
- Grated ginger (1 teaspoon): Offers a warm zestiness for a bright flavor boost.
- Chopped green onion (1): Adds freshness and mild bite for complexity.
- Black pepper (½ teaspoon): Provides just enough spice to lift flavors without overpowering.
- Mozzarella cheese (4 oz, cut into cubes): Melts inside for delicious creamy pockets in every bite.
- Vegetable oil (for frying): Essential for that perfect crisp golden exterior on the arancini.
How to Make Bulgogi Stuffed Arancini Recipe
Step 1: Prepare the Rice Mixture
Start by combining the cooked and cooled risotto with grated Parmesan cheese and one large egg. Mixing these together ensures your rice balls will hold their shape when frying without falling apart. Cover and chill this mixture in the fridge—it will make handling and shaping them much easier later on, and guarantee a smooth texture when forming the arancini.
Step 2: Marinate and Cook the Bulgogi Beef
In a separate bowl, toss your ground beef or thinly sliced ribeye with soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onion, and black pepper. This classic bulgogi marinade infuses the beef with that irresistible Korean flavor punch. Cook the marinated beef in a skillet over medium heat until it is fully cooked and caramelized just slightly. Once done, let it cool before using it as the star filling for your arancini.
Step 3: Assemble the Arancini Balls
Now the fun part: take a spoonful of the chilled rice mixture and flatten it gently in the palm of your hand. Add a generous scoop of the cooked bulgogi beef and a cube of mozzarella cheese in the center. Carefully wrap the rice around the filling, pressing gently to mold it into a compact ball, ensuring the filling is completely enclosed. Repeat this with all the mixture and fillings to get perfectly stuffed arancini balls ready for their crunchy coating.
Step 4: Bread the Arancini
Roll each rice ball first in flour, then dip it into the beaten eggs, and finally coat it generously with panko breadcrumbs. This three-step breading process gives each arancini that iconic golden, crispy crust when fried, while keeping the inside wonderfully soft and flavorful.
Step 5: Fry Until Golden and Crispy
Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully add the arancini in batches, frying for about 3 to 4 minutes or until they turn a beautiful golden brown. Use a slotted spoon to remove them and place the cooked arancini on paper towels to drain excess oil. Serve these warm for the best textural contrast and flavor experience.
How to Serve Bulgogi Stuffed Arancini Recipe
Garnishes
Sprinkle freshly chopped green onions or toasted sesame seeds over the arancini to add a pop of color and extra crunch. A drizzle of gochujang mayo or a side of garlic aioli adds creaminess and a spicy-sweet kick that complements the bulgogi beautifully. These simple garnishes elevate the presentation and flavor profile effortlessly.
Side Dishes
Bulgogi Stuffed Arancini pairs wonderfully with a fresh crisp salad, like a cucumber and radish salad dressed lightly with rice vinegar and sesame oil for contrast. For a more filling meal, serve them alongside kimchi or steamed veggies to balance the richness of the fried rice balls.
Creative Ways to Present
For a party, serve these arancini on wooden skewers with a small bowl of dipping sauce on the side for mess-free snacking. Alternatively, place a few arancini on a platter lined with lettuce leaves, garnished with thinly sliced red chili and scallions for a vibrant and inviting presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the breading might lose some of its crispiness, but reheating properly can help restore some crunch.
Freezing
You can freeze uncooked, breaded arancini on a baking sheet until firm, then transfer to a freezer-safe bag or container. This makes it easy to fry them fresh anytime you want without sacrificing that freshly made taste. Frozen arancini will keep well for up to one month.
Reheating
The best way to reheat Bulgogi Stuffed Arancini is in a hot oven set to 375°F (190°C) for about 10-15 minutes. This method crisps the exterior without drying out the cheesy, beefy filling. Avoid microwaving if you want to maintain that crispy texture.
FAQs
Can I use leftover rice instead of risotto for this recipe?
Absolutely! Day-old or leftover risotto works best because it is already creamy and sticky. If you’re using plain rice, short-grain varieties are preferred since they clump better, making it easier to form the balls.
What cheese works best inside Bulgogi Stuffed Arancini?
Mozzarella is the classic choice for its melty, stretchy qualities. However, you can experiment with mild cheeses like fontina or provolone for a slightly different but equally delicious result.
Is it possible to bake the arancini instead of frying?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, turning halfway through. Though they won’t get as crispy as frying, it’s a great lighter alternative.
Can I make this Bulgogi Stuffed Arancini Recipe vegetarian?
Definitely! Substitute the bulgogi beef with a savory mushroom mixture or plant-based meat alternatives marinated similarly. This keeps the bold flavor while catering to plant-based diets.
How long does it take to make Bulgogi Stuffed Arancini from start to finish?
On average, this recipe takes about 50 minutes, including prep and cook time. Making the bulgogi filling and letting the rice mixture chill will save you time when assembling.
Final Thoughts
This Bulgogi Stuffed Arancini Recipe is one of those dishes that feels special yet approachable—like a beloved secret you want to share with everyone. The marriage of crispy fried rice, succulent Korean-style beef, and melted mozzarella is pure magic. Give it a try next time you want to impress friends or just treat yourself to something deliciously unique and satisfying. Trust me, your taste buds will thank you!
Print
Bulgogi Stuffed Arancini Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 arancini
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Italian-Korean)
Description
Bulgogi Stuffed Arancini are crispy, golden rice balls filled with savory Korean-style marinated beef and melty mozzarella. This fusion twist on the classic Italian arancini delivers a flavorful punch with the rich sweetness of bulgogi and the comforting texture of creamy risotto. Perfect as an appetizer, party snack, or unique main dish.
Ingredients
Rice Mixture
- 2 cups cooked and cooled risotto or short-grain rice
- ½ cup grated Parmesan cheese
- 1 large egg
Breading
- ¾ cup all-purpose flour
- 2 large eggs, beaten (for breading)
- 1 ½ cups panko breadcrumbs
Bulgogi Filling
- 8 oz ground beef or thinly sliced ribeye
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 green onion, chopped
- ½ teaspoon black pepper
Other
- 4 oz mozzarella cheese, cut into small cubes
- Vegetable oil (for frying)
Instructions
- Prepare the Rice Mixture: In a bowl, mix the cooked rice, grated Parmesan cheese, and one large egg until well combined. Cover the mixture and chill it in the refrigerator for easier handling while assembling the arancini.
- Make the Bulgogi Filling: In a separate bowl, combine the ground beef or thinly sliced ribeye with soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, chopped green onion, and black pepper. Cook this bulgogi mixture in a skillet over medium heat until the beef is fully cooked through and slightly caramelized. Allow it to cool to avoid melting the cheese prematurely.
- Assemble the Arancini: Take a scoop of the chilled rice mixture and flatten it in your palm. Place a spoonful of the cooked bulgogi filling and a cube of mozzarella cheese in the center. Then, carefully wrap the rice around the filling to form a ball, sealing the edges to encase the filling completely. Repeat this process with the remaining ingredients to make all arancini.
- Bread the Arancini: Roll each rice ball first in all-purpose flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs to ensure a crispy exterior after frying.
- Fry the Arancini: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the arancini in batches for 3 to 4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels to remove excess oil.
- Serve: Serve the bulgogi stuffed arancini warm. They pair wonderfully with dipping sauces like gochujang mayo or garlic aioli for an added kick of flavor.
Notes
- Use leftover risotto or day-old rice for the best texture and easier shaping.
- These arancini can be assembled ahead of time and fried just before serving for convenience.
- Serve with dipping sauces such as gochujang mayo or garlic aioli to complement the spicy-sweet beef filling.
