Gochujang Cheesy Rice Balls
Gochujang Cheesy Rice Balls
Ingredients
- 3 cups cooked white rice, preferably day-old or slightly cooled
- 1 tablespoon gochujang
- 6 ounces melty cheese, such as mozzarella or Monterey Jack, cut into 6 small rectangular slices
- 2 tablespoons olive oil, plus more as needed for brushing
- 1 tablespoon furikake, for garnish
Instructions
- 1
In a large mixing bowl, combine the cooked white rice and gochujang. Use a rice paddle or spoon to thoroughly mix until the rice is uniformly coated and has an orange color.
⏱️ 5 min
- 2
Prepare your rice balls. If using a triangular rice mold, fill it approximately halfway with the gochujang rice. Place one small rectangular slice of cheese in the center of the rice. Add more gochujang rice on top of the cheese, filling the mold completely. Press down firmly to compact the rice, then unmold. Repeat this process to form 6 rice balls.
⏱️ 10 min
- 3
Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
⏱️ 1 min
- 4
Carefully place the formed rice balls into the hot pan. Brush additional olive oil over the top surfaces of the rice balls using a silicone brush.
⏱️ 1 min
- 5
Pan-fry the rice balls for 5-7 minutes, or until they are golden brown and slightly crispy on the bottom.
⏱️ 7 min
- 6
Using a spatula, carefully flip the rice balls. Continue to pan-fry for another 5-7 minutes, or until the other side is also golden brown and crispy, and the cheese inside is melted.
⏱️ 7 min
- 7
Remove the cooked rice balls from the pan and transfer them to a serving plate. Garnish generously with furikake before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Cheesy Rice Balls
- 3 cups cooked white rice, preferably day-old or slightly cooled
- 1 tablespoon gochujang
- 6 ounces melty cheese, such as mozzarella or Monterey Jack, cut into 6 small rectangular slices
- 2 tablespoons olive oil, plus more as needed for brushing
- 1 tablespoon furikake, for garnish
Instructions
- 1
In a large mixing bowl, combine the cooked white rice and gochujang. Use a rice paddle or spoon to thoroughly mix until the rice is uniformly coated and has an orange color.
⏱️ 5 min - 2
Prepare your rice balls. If using a triangular rice mold, fill it approximately halfway with the gochujang rice. Place one small rectangular slice of cheese in the center of the rice. Add more gochujang rice on top of the cheese, filling the mold completely. Press down firmly to compact the rice, then unmold. Repeat this process to form 6 rice balls.
⏱️ 10 min - 3
Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
⏱️ 1 min - 4
Carefully place the formed rice balls into the hot pan. Brush additional olive oil over the top surfaces of the rice balls using a silicone brush.
⏱️ 1 min - 5
Pan-fry the rice balls for 5-7 minutes, or until they are golden brown and slightly crispy on the bottom.
⏱️ 7 min - 6
Using a spatula, carefully flip the rice balls. Continue to pan-fry for another 5-7 minutes, or until the other side is also golden brown and crispy, and the cheese inside is melted.
⏱️ 7 min - 7
Remove the cooked rice balls from the pan and transfer them to a serving plate. Garnish generously with furikake before serving warm.
⏱️ 2 min