Description
Bulgogi Stuffed Arancini is a creative fusion dish combining Korean marinated beef with crispy Italian rice balls. Juicy, savory bulgogi filling is encased in cheesy risotto and coated with crunchy panko breadcrumbs, then deep-fried to golden perfection. This appetizer or snack offers a delightful blend of flavors and textures that’s sure to impress at any gathering.
Ingredients
Scale
Bulgogi Filling
- 1 lb ground beef (or thinly sliced beef, if preferred)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sesame seeds (optional)
- 2 green onions, chopped (for garnish)
Rice Mixture
- 2 cups cooked and cooled risotto or sticky rice (cold, day-old rice works best)
- 1/2 cup grated mozzarella cheese (or provolone cheese)
- 1/4 cup grated Parmesan cheese
- 2 large eggs
Breading
- 1/4 cup all-purpose flour (for dredging)
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Prepare the Bulgogi Filling: In a medium pan, heat the sesame oil over medium heat. Add the ground beef and cook until browned and fully cooked.
- Season the Beef: Once the beef is cooked, add the soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and gochujang. Stir to combine and cook for 2-3 minutes until the sauce thickens slightly and coats the beef.
- Cool the Bulgogi: Remove the pan from heat and let the bulgogi mixture cool to room temperature. Set aside.
- Mix the Rice Base: In a large bowl, combine the cooled rice, mozzarella cheese, Parmesan cheese, and one beaten egg. Mix until well combined.
- Form Rice Balls: With wet hands, take a small amount of the rice mixture and form it into a ball. Make a small indentation in the center of the ball.
- Stuff the Rice Balls: Spoon a portion of the cooled bulgogi filling into the indentation, then carefully enclose the filling with the rice to reshape into a firm ball. Repeat with the remaining rice and filling.
- Prepare the Breading Station: Set up three bowls – one with the flour for dredging, one with the remaining beaten egg, and the last with panko breadcrumbs.
- Bread the Arancini: Roll each rice ball in the flour first, dip it into the egg, then coat thoroughly with panko breadcrumbs. Ensure even coverage on all arancini.
- Heat Oil for Frying: Preheat vegetable oil in a deep fryer or large, heavy-bottomed pot over medium-high heat to approximately 350°F (175°C).
- Fry the Arancini: Fry the rice balls in batches for 3-4 minutes until golden brown and crispy on the outside. Use a slotted spoon to remove and drain on paper towels.
- Serve: Serve the Bulgogi Stuffed Arancini immediately warm, accompanied by dipping sauces such as sweet chili, soy sauce, or spicy mayo if desired.
- Garnish: Sprinkle chopped green onions and sesame seeds over the arancini for added flavor and presentation.
Notes
- Use day-old, cold rice for best texture to prevent arancini from falling apart.
- Ensure the bulgogi filling is completely cooled before stuffing to prevent the rice from becoming soggy.
- If preferred, substitute ground beef with thinly sliced beef for a more authentic bulgogi texture.
- Adjust seasoning and spice level by modifying the amount of gochujang.
- Keep hands wet while shaping rice balls to prevent sticking.
- Maintain oil temperature to avoid greasy arancini; fry in small batches to keep temperature consistent.
- Cheese can be varied to your preference, provolone or fontina can be great alternatives.
- Leftover arancini can be reheated in an oven or air fryer to maintain crispiness.
