Kimchi Cheese Rice Balls (Crispy, Spicy & Cheesy!)

Okay, let’s talk comfort food with a kick. These Kimchi Cheese Rice Balls are crispy on the outside, gooey on the inside, and bursting with bold, spicy, cheesy flavor. Think of them as your new favorite snack, party bite, or weeknight craving-satisfier. They’re golden, crunchy, and packed with umami goodness in every bite and yes, they’re absolutely addictive in the best way.

If you’ve got leftover rice, some kimchi in the fridge, and a craving for something crispy and cheesy, you’re already halfway there. These little flavor bombs are easy to make and even easier to love. Trust me, you’ll be popping these straight from the pan to your plate.

Why You’ll Love Kimchi Cheese Rice Balls

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect as a snack, appetizer, lunchbox treat, or side dish. They even work great for meal prepping!

Budget-Friendly: Made with pantry and fridge staples no fancy ingredients here.

Quick and Easy: A simple mix, roll, and fry situation. No complicated steps or techniques.

Customizable: Add your favorite proteins, veggies, or sauces. You can totally make them your own.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Kimchi Cheese Rice Balls

Here’s what goes into these crispy bites of joy:

Cooked Rice: The base that holds everything together. Leftover rice actually works best!

Kimchi: Adds spicy, funky, fermented depth. Chop it finely so it blends well.

Mozzarella Cheese: Melts inside the rice ball for that amazing gooey, stretchy center.

Green Onions: Fresh, bright, and slightly peppery perfect for balance.

Soy Sauce: A salty, umami boost that brings the whole mixture to life.

Sesame Oil: Nutty and fragrant it’s that signature Korean touch.

All-Purpose Flour: Helps coat the rice balls before frying for that crisp texture.

Eggs: Acts as the glue for the breading.

Panko Breadcrumbs: Light and crispy gives that perfect crunch when fried.

Neutral Oil: For frying. Go with something light like canola or vegetable oil.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: If frying on the stovetop, preheat a deep skillet or saucepan with about 1–2 inches of oil over medium-high heat.

Combine Ingredients: In a large bowl, mix together cooked rice, chopped kimchi, green onions, shredded mozzarella, soy sauce, and sesame oil. Stir until everything is evenly combined and the cheese is distributed throughout.

Prepare Your Cooking Vessel: Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.

Assemble the Dish: Scoop a portion of the rice mixture into your hand, form into a compact ball, and gently roll in flour, then egg, then panko. Press gently to make sure the coating sticks.

Cook to Perfection: Fry rice balls in hot oil, a few at a time, turning occasionally, until golden brown and crispy all around about 3–4 minutes per batch. Drain on paper towels.

Finishing Touches: Let them cool slightly so they firm up and the cheese inside sets just enough to still be gooey but not molten.

Serve and Enjoy: Serve warm with your favorite dipping sauce—think gochujang mayo, sriracha aioli, or just plain soy sauce. Pure crunchy-spicy-cheesy bliss.

Nutrition Facts:
Servings: 12 rice balls
Calories per serving: ~120
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Kimchi Cheese Rice Balls

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with a spicy dipping sauce like gochujang mayo or sweet chili
• Pair with a crisp cucumber salad for contrast
• Add to a Korean-inspired bento box
• Serve as a fun appetizer or party snack
• Drizzle with a bit of soy glaze or teriyaki for an extra punch

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Use day-old rice it’s less sticky and easier to shape
• Chill the mixture briefly if it feels too warm or sticky to roll
• Freeze rice balls before frying if making in advance
• Add chopped cooked bacon or spam for a meaty twist
• Try pepper jack instead of mozzarella for extra heat
• Double coat in panko for extra crunch
• Bake in the oven at 400°F if you prefer to avoid frying
• Add finely diced carrots or zucchini for sneaky veggies
• Use a cookie scoop to keep portion sizes even
• Serve with pickled radish for a tangy sidekick

FAQ’s

1. Can I use freshly cooked rice?
Yes, but it’s best to let it cool slightly so it’s easier to work with and less sticky.

2. Can I bake instead of fry?
Totally! Bake at 400°F for 20–25 minutes, turning halfway through, until crispy.

3. What type of kimchi should I use?
Any type works, but well-fermented napa cabbage kimchi gives the most punchy flavor.

4. Can I freeze these?
Yes, freeze after breading and before frying. Cook from frozen, adding a few extra minutes.

5. What cheese works best?
Mozzarella is classic for meltiness, but cheddar or pepper jack can be fun too.

6. Can I air fry them?
Absolutely air fry at 375°F for 10–12 minutes, flipping halfway.

7. How spicy are they?
It depends on your kimchi! Use milder kimchi for less heat, or add chili flakes for more.

8. Can I make these gluten-free?
Yes use gluten-free breadcrumbs and tamari instead of soy sauce.

9. What oil is best for frying?
Neutral oils like canola, peanut, or vegetable oil work best for high-heat frying.

10. What can I serve these with?
Try dipping sauces like gochujang mayo, sesame soy sauce, or even plain ketchup!

Conclusion

These Kimchi Cheese Rice Balls are everything you never knew you needed crispy, spicy, gooey, and totally snackable. They come together with everyday ingredients but deliver bold, unforgettable flavor. Perfect for a cozy night in, a party platter, or just treating yourself to something deliciously different. Once you make them, don’t be surprised if they become a weekly craving. Enjoy!

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