Kimchi Fried Rice Balls Recipe

Ingredients with Measurements:
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1/2 cup green onions, chopped
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs

Special equipment needed:
- Deep fryer or large pot for frying
- Ice cream scoop or spoon for shaping rice balls

Step-by-step instructions:
1. In a large mixing bowl, combine cooked rice, chopped kimchi, and green onions.
2. Add soy sauce and sesame oil to the mixture and stir until well combined.
3. Add flour to the mixture and stir until the mixture is thick and sticky.
4. Scoop the mixture into small balls using an ice cream scoop or spoon.
5. Dip each ball into the beaten eggs and then coat with panko breadcrumbs.
6. Heat the deep fryer or large pot of oil to 350°F.
7. Fry the rice balls in batches until golden brown, about 2-3 minutes.
8. Remove the rice balls from the oil and place them on a paper towel to drain excess oil.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 12-15 rice balls

Nutritional information:
Calories per serving: 150
Fat: 7g
Carbohydrates: 18g
Protein: 4g

Substitutions for ingredients:
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of green onions, you can use chopped cilantro or parsley.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sesame oil, you can use olive oil or vegetable oil.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.

Variations:
- Add diced tofu or cooked chicken to the rice mixture for added protein.
- Use brown rice instead of white rice for a healthier option.
- Add diced carrots or bell peppers for added crunch and flavor.

Tips and tricks:
- Use sticky rice for best results.
- Wet your hands before shaping the rice balls to prevent sticking.
- Make sure the oil is hot enough before frying to prevent the rice balls from falling apart.
- Serve with a side of soy sauce or sweet chili sauce for dipping.

Storage instructions:
Store leftover rice balls in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice balls in the oven at 350°F for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the rice balls on a platter with a side of dipping sauce and garnish with chopped green onions or sesame seeds.

Garnishes:
Chopped green onions, sesame seeds, or chopped cilantro.

Pairings:
Serve with a side of stir-fried vegetables or a simple salad.

Suggested side dishes:
Stir-fried vegetables or a simple salad.

Troubleshooting advice:
- If the rice balls are falling apart, add more flour to the mixture.
- If the rice balls are not crispy enough, make sure the oil is hot enough before frying.

Food safety advice:
Make sure the rice balls are cooked to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Kimchi fried rice balls are a popular Korean street food.

Flavor profiles:
Savory, tangy, and slightly spicy.

Serving suggestions:
Serve as an appetizer or snack.

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Region: Korean

Taste: Savory, Spicy, Tangy, Umami, Aromatic