Crispy kimchi rice balls stuffed with gooey mozzarella cheese are the most addicting Korean dish that you can serve as a snack or a quick lunch. The rice is seasoned with kimchi, gochujang, dark soy sauce, fish sauce, brown sugar, and sesame oil for a tangy, spicy, sweet, and savory umami flavor.
Kimchi and mozzarella cheese are a match made in heaven. Plus, these kimchi cheese rice balls are incredibly easy to make in the air fryer for that perfect crispy on the outside, soft and gooey on the inside texture.
Kimchi rice balls, also known as kimchi jumeokbap, are a popular Korean snack made with rice, kimchi, gochujang, fish sauce, soy sauce, brown sugar, and sesame oil and then shaped into balls or triangles. The kimchi cheese rice ball version has been made popular by Bibigo’s Costco Kimchi & Cheese Balls which features a mozzarella cheese filling.
You can find all the ingredients for these kimchi rice balls at your local Korean grocery store.
Short Grain Sushi Rice: short grain sushi rice are thick plump grains that are sticky which is ideal for shaping and is the best option for holding a lot of flavor.
Gochujang: a spicy, and sweet Korean red pepper paste that is used in a lot of Korean cuisine. It enhances the kimchi flavor.
Brown Sugar: gently balances the heat in the gochujang while also adding a nice caramel flavor.
Fish Sauce: adds a funky, salty umami punch of flavor.
Dark Soy Sauce: adds a rich dark brown coloring and a sweeter form of soy sauce flavor.
Sesame oil: adds a nutty umami finish.
Kimchi: make sure to chop up your kimchi finely. Kimchi adds a signature, sour, spicy, savory flavor that is mouthwateringly delicious.
Mozzarella Cheese: pairs best with kimchi. The mild mozzarella allows the kimchi flavor to shine. It is also the best cheese for a cheese pull.
Substitutions and Additions
Substitutions
Soy sauce: instead of dark soy sauce, you can alternatively use regular soy sauce, tamari, coconut aminos, or gluten-free soy sauce.
Sweetener: honey, regular sugar, maple syrup, or a sweetener of your choice.
Cheese: you can use your choice of shredded cheese, or you can also use cubed cheese.
Additions
Green onions: add a fresh aromatic flavor to the kimchi rice balls.
Toasted sesame seeds: for added nutty crunch.
Protein: you can stuff the rice balls with bacon, or spam or protein of your choice for more flavor.
Furikake seasoning: for added seasoning, mix in furikake seasoning.
Gochugaru: for added spice, add a dash of gochugaru or Korean red chili pepper flakes to the sauce.
How to Make Kimchi Rice Balls
Here are the step-by-step photo instructions for how to make kimchi rice balls recipe. See the recipe card below for full measurements and detailed instructions.
Thoroughly rinse the rice until the water turns clear. Add water and cook the rice in a rice cooker. Alternatively, you can bring the water to a boil in a medium saucepan. Then stir in the rice and lower the heat, cover, and simmer for 18-20 minutes or until the rice is cooked through. Place in a large mixing bowl to cool and set aside.
In a small mixing bowl, mix together the gochujang, brown sugar, fish sauce, dark soy sauce, and sesame oil.
Heat a medium skillet over medium heat. Add 1 tablespoon of cooking oil and add the chopped kimchi. Cook the kimchi until most of the moisture has evaporated.
Pour the sauce into the pan and mix until the sauce has thickened about 30 seconds.
Next, pour the kimchi into the bowl of rice and mix until evenly coated.
Fill about 2/3 of the onigiri mold with the kimchi rice. Dig a small hold in the center and fill with mozzarella cheese and then top with more rice and squeeze the lid on top of the mold to form the triangle shape.
Lightly brush the kimchi cheese rice balls with more sesame oil, and cook the kimchi rice balls in the air fryer at 400°F (204°C) for 18-20 minutes or until crispy.
Expert Tips
Cook the moisture out of the kimchi. Make sure to saute the chopped kimchi until most of the moisture has evaporated. This will prevent the kimchi rice balls from falling apart.
Taste to adjust. Once the kimchi, sauce, and rice are mixed, taste and adjust any flavors based on your preferences.
Use an onigiri mold. The easiest way to pack in the rice to hold the cheese in without it leaking out is with an onigiri mold.
Firmly shape the rice. Apply consistent pressure to press the rice to hold its shape. If the rice is not holding, add a touch of water or kimchi juice to bind the rice.
Storage Instructions
You can store these kimchi cheese rice balls in an airtight container in the refrigerator for up to 3 days.
Reheat: sprinkle a few drops of water over the rice balls and microwave covered with a wet paper towel until warm. Alternatively, you can reheat them in the air fryer covered with aluminum foil until warm.
Freeze: you can freeze the kimchi rice balls in a single layer on the tray until frozen. Then transfer them to a freezer-safe bag for up to 3 months. To reheat, simply pop them in the air fryer at 400°F (204°C) for 20-25 minutes from the freezer. No need to defrost.
Pairing Suggestions
You can serve these kimchi rice balls on their own with a seaweed sheet or pair them with the following pairing suggestions.
Yes! You can alternatively bake the kimchi rice balls in the oven at 400°F (204°C) for 18-20 minutes flipping halfway or until crispy.
Can I cook the kimchi rice balls on a skillet?
Yes! Instead of the oven or air fryer, you can heat a tablespoon of oil on a skillet over medium heat and lightly pan fry the kimchi cheese rice balls on all sides until crispy and lightly browned about 2 minutes on each side.
Can I make kimchi rice balls in advance?
Yes! you can store the kimchi rice balls in the refrigerator for up to 3 days or in the freezer for up to 3 months. See the storage instructions above for reheating instructions.
Crispy, spicy, cheesy kimchi rice balls made in the air fryer! This easy kimchi rice ball recipe features short-grain rice, kimchi, umami seasonings, and mozzarella cheese.
Prepare the rice. Thoroughly rinse the rice until the water turns clear. Add water and cook the rice in a rice cooker. Alternatively, you can bring the water to a boil in a medium saucepan. Then stir in the rice and lower the heat, cover, and simmer for 18-20 minutes or until the rice is cooked through. Place in a large mixing bowl to cool and set aside.
Mix the sauce ingredients. In a small mixing bowl, combine the gochujang, brown sugar, fish sauce, dark soy sauce, and sesame oil. Mix until combined.
Cook kimchi. Heat a medium skillet over medium heat. Add 1 tablespoon of cooking oil and add the chopped kimchi. Cook the kimchi until most of the moisture has evaporated, about 3 minutes.
Add sauce. Pour the sauce into the pan and mix until the sauce has thickened about 30 seconds.
Mix together. Next, pour the kimchi into the bowl of rice and mix together until the grains of rice are evenly coated.
Assemble. Fill about 2/3 of the onigiri mold with the kimchi rice. Dig a small hold in the center and fill with mozzarella cheese and then top with more rice and squeeze the lid on top of the mold to form the triangle shape.
Bake in Air fryer (or oven): Lightly brush the kimchi rice balls with more sesame oil, and cook the kimchi rice balls in the air fryer at 400°F (204°C) for 18-20 minutes or until crispy.
Notes
See the Expert Tips section above for more guidance.
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