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.
