Snacks & sweets · Korean home cooking

Kimchi cheese rice croquettes (arancini-style)

Name: Kimchi cheese rice croquettes (arancini-style)
Total time: 45 min
Yield: 2
Cuisine: Korean
Ingredients: Freshly cooked short-grain rice; Well-fermented cabbage kimchi; Low-moisture mozzarella, cubed; Gochujang, Korean chilli paste; Large egg; Plain wheat flour; Panko breadcrumbs; Neutral cooking oil

Eight crisp air-fried rice balls with a mozzarella center. This Korean-Italian home adaptation uses cooked sticky rice instead of making a traditional risotto.

45 min2 servings5 stepsDifficulty: Intermediate

Kimchi cheese rice croquettes (arancini-style)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Freshly cooked short-grain rice2 paper cupsOriginal quantity: 300 g
Substitute available
If Freshly cooked short-grain rice is unavailable

If Korean short-grain rice is unavailable, use the same 2 paper cups (300 g) freshly cooked Japanese short-grain rice without sushi vinegar. Loose long-grain rice will not hold these balls well.
Well-fermented cabbage kimchi⅔ paper cupOriginal quantity: 100 g
Essential
Keep well-fermented kimchi for the sour Korean flavor. Drain and squeeze as directed; fresh cabbage cannot replace it with the same seasoning.
Low-moisture mozzarella, cubed⅕ of a 400 g packOriginal quantity: 80 g
Substitute available
If Low-moisture mozzarella, cubed is unavailable

If mozzarella is unavailable, use 8 equal small cubes of mild cheddar, 80 g total (⅕ of a 400 g pack). It tastes saltier and stretches less; seal the rice carefully.
Gochujang, Korean chilli paste1 small teaspoonOriginal quantity: 5 g
Optional
May be omitted for less heat. The kimchi can still be spicy; keep its amount and the cooking method unchanged.
Large egg1
Essential
Egg makes the breadcrumb coating stick. Cook the coating fully; leaving it out requires a different coating method.
Plain wheat flour2 level eating spoonsOriginal quantity: 16 g
Substitute available
If Plain wheat flour is unavailable

If wheat flour is unavailable, use 2 level tablespoons (16 g) cornstarch as a light dusting before the egg. Shake off excess; this does not replace the breadcrumbs.
Panko breadcrumbs1 paper cupOriginal quantity: 60 g
Substitute available
If Panko breadcrumbs is unavailable

If panko is unavailable, use 1 paper cup (60 g) finely crushed plain unsweetened crackers. Check salt and allergens; the crust will be finer.
Neutral cooking oil2 small teaspoonsOriginal quantity: 10 ml
Essential
Use 1 teaspoon oil for the kimchi pan and the remaining 1 teaspoon to brush all eight balls. Do not pour both teaspoons into the rice.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Use freshly cooked short-grain rice; the stated time begins with cooked rice. Drain the kimchi, squeeze out extra juice and chop very finely. Cut mozzarella into eight equal small cubes. Beat the egg in a shallow dish, and put flour and breadcrumbs in two other dishes.
Step 2

Heat 1 teaspoon oil in a pan over medium heat. Stir-fry kimchi for 2 minutes, then add the rice and optional gochujang. Stir for 2 minutes until evenly mixed and not wet. Spread in a thin layer on a clean shallow tray and cool about 10 minutes, just until safe to handle; do not leave rice cooling for hours.
Step 3

Divide the rice mixture into eight equal portions. With clean slightly damp hands, flatten a portion, place one cheese cube in the center and close the rice around it. Press gently into a compact ball about 4 cm wide with no cheese showing. Repeat; cool rice that falls apart for another few minutes rather than adding unmeasured water.
Step 4

Roll each ball lightly in flour and shake off excess, then dip in beaten egg and coat all over with breadcrumbs. Press the crumbs on gently. Brush the balls with the remaining 1 teaspoon oil, shared across all eight. Preheat the air fryer to 190°C.
Step 5

Arrange in one layer with space between balls. Air-fry at 190°C for 10–12 minutes, turning carefully halfway, until golden and hot throughout; the center should reach 74°C. Air fryers vary, so extend if needed. Rest 3 minutes, then cut one open carefully to check the melted filling. Let the cheese cool before eating.

03 / Enjoy your meal

Finished dish

Helpful tips

Makes eight small croquettes, four per person as a substantial snack. Use sticky cooked short-grain rice; loose long-grain rice will not bind the same way. Contains milk, egg, wheat and possibly soy, fish or shellfish in kimchi/gochujang. Best eaten fresh. Put any leftovers in shallow containers in the refrigerator within 1 hour, keep at 4°C or colder and use within 24 hours. Reheat rice only once to 74°C. Do not use rice that has been left warm for a long time. No deep frying is needed.