Spicy and savory Kimchi Cheese Rice Balls are delicious for meal prep or for an easy lunch. The center is filled with gooey cheese and the rice is flavorful from the kimchi and Korean red pepper paste. If you heat them up in the air fryer, the rice also gets crispy on the outside!
The recipe is inspired by the frozen Kimchi & Cheese Balls from Costco (the brand that makes them is Bibigo). The rice ball is super delicious on it’s own without needing other flavors. I added extra protein inside the rice to make the meal extra filling. Eat with roasted seaweed and a spicy soft tofu soup for a full Korean meal!
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Ingredients
Here’s a look at what you need to make these kimchi and cheese rice balls at home. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- Cooked White Sushi Rice – use ONLY use this type of rice! If you use other types like Jasmine or Basmati, the rice will not stick to each other and it will break apart when you form or cook them.
- Gochujang – spicy and sweet Korean red pepper paste is used enhance the flavors of this dish. Other types of hot sauces may change the Korean authentic taste of the rice.
- Kimchi – spicy and tangy pickled cabbage is known as kimchi. The kimchi adds an extra dimension of flavor to this dish. If you have leftover kimchi, you can also try making my Easy Kimchi Fried Rice – 15 minutes recipe.
- Soy sauce – adds saltiness and savoriness to the rice.
- Honey – a little of honey helps balance the tanginess from the kimchi and spiciness of the gochujang.
- Garlic – a must have for extra flavor and savoriness.
- Sesame oil – gives fragrance and helps form the rice ball!
- Mozzarella cheese – use low moisture mozzarella cheese so it melts nicely when the rice ball is heated.
- (Optional) Any cooked protein – I used pork, but you can add chicken beef or whatever you like. I added in my spicy pork bulgogi and the leftovers complemented this rice so well!
See recipe card below for a full list of ingredients and measurements.
Instructions
Step 1: Soak your white sushi rice for 30 minutes and cook in your rice cooker. If you already have cooked rice, skip this step.
Step 2: Cut kimchi and protein in small pieces. Then, add gochujang, grated garlic, honey, sesame oil and soy sauce in the rice.
Step 3: Mix everything together until well combined.
Step 4: Make rice balls by adding a layer of rice on the bottom. Then, add your mozzarella cheese in the center.
PRO TIP: Give it a taste test to test the flavor of the mixed rice. Every gochujang ranges from spicy and saltiness. Add more spice or saltiness if you like more ◡̈
Step 5: Add another layer of rice and form the rice ball in a triangular shape.
Step 6: After forming the rice balls, you can heat it in the microwave to melt the cheese or put it in the air fryer! See recipe card for cooking directions.
Expert Tips
- Use sushi rice for this recipe! The rice will stick together and help create the rice ball shape and hold the cheese in the center.
- Use low moisture mozzarella cheese to ensure that the cheese is melted nicely and you get a nice cheese pull!
- Heat up the rice ball to a high temperature (hot to touch) to ensure the cheese is melted. If the rice ball is still cold, the cheese will solidify and won’t be gooey and delicious!
Recipe FAQ
No, you can use the microwave and heat them up for 3 minutes. Make sure you cover the rice balls before covering.
Serve them immediately! I recommend to eat this with roasted seaweed. For a full Korean meal, eat with a nice hearty stew like Tuna Kimchi Jjigae or Fermented Soybean Paste Stew. You can also pair it with some Air Fryer Korean Chicken Wings for a tasty match.
If you’re not eating them right away, you can freeze them for up to 1 month. Freeze them on the tray and the next day, transfer them to a tightly sealed Ziplock bag.
Check Out These Delicious Korean Recipes:
- One Pot Bibimbap – this delicious rice is made in rice cooker mixed with spicy sauce.
- Kimchi Bibim Guksu – spicy cold noodles mixed with gochujang and sliced cucumbers
- Korean Army Stew – a savory and spicy stew with sausages, spam, kimchi and ramyun noodles
Kimchi Cheese Rice Balls
Ingredients
- 3 cups cooked white sushi rice
- ½ cup shredded mozzarella cheese low moisture preferred
- 1½ tablespoon gochujang adjust to your spice level
- 1 cup kimchi cut in small pieces
- 1 tablespoon soy sauce
- ½ tablespoon honey
- 2 cloves garlic minced or grated
- 1 tablespoon sesame oil
- ¼ cup cooked protein of choice
Instructions
- Make white sushi rice in the rice cooker or pot if you haven’t already. If you have cooked white sushi rice on hand, skip this step.
- Cut kimchi with scissors in very small pieces.
- (Optional) Cut up any leftover protein (pork, beef, or chicken) you have in the fridge in small pieces. I used pork for mine! The added protein will enhance the flavor of the rice ball!
- Once the rice is cooked, add cut up kimchi, soy sauce, honey, your protein, sesame oil and 2 cloves of grated garlic. Mix together.
- To shape into balls, add a layer of rice and add mozzarella cheese in the middle. Add another layer of rice and shape into balls.a.) To freeze, place them on parchment paper on a tray in the freezer overnight. The next day, you can cook them in the air fryer per instructions below.b.) Eat immediately!
- Air Fryer: Place the rice balls in the air fryer. Brush some sesame oil (optional) to make it crispy and heat for 15 minutes on 375 or until golden brown.Microwave: Place the rice balls in the microwave and cover with a lid and cook for 2-3 minutes on high until it is very hot!
Notes
- Soak your sushi rice before cooking to ensure that the center of the grain is soft so your rice is more delicious!
- Use sushi rice for this recipe! The rice will stick together and help create the rice ball shape and hold the cheese in the center.
- Use low moisture mozzarella cheese to ensure that the cheese is melted nicely and you get a nice cheese pull!
- Heat up the rice ball to a high temperature (hot to touch) to ensure the cheese is melted. If the rice ball is still cold, the cheese will solidify and won’t be gooey and delicious!
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