Bulgogi Stuffed Arancini is where Italian comfort and Korean barbecue have a flavor-packed rendezvous. Imagine tender beef bulgogi, oozing mozzarella, and seasoned rice—all encased in a golden, crispy shell. These irresistible bites bring together the best of two kitchens and are perfect as appetizers, party snacks, or even a fun dinner. The contrast of melty filling and crunchy exterior makes Bulgogi Stuffed Arancini a showstopper every time.

Bulgogi Stuffed Arancini Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about striking a balance between classic arancini and bold bulgogi flavors. While each ingredient is simple, they all play a special role—bringing creaminess, savoriness, or that crave-worthy crispy crunch.

Cooked short-grain rice (2 cups, chilled): Chilled rice is crucial for shaping sturdy arancini, and short-grain varieties like sushi or arborio create the perfect sticky texture.
Grated Parmesan cheese (½ cup): Adds a nutty depth and helps bind the rice mixture together for easy rolling.
Egg (1, beaten): Acts as the glue, ensuring the rice ball holds its shape and fries up beautifully.
Shredded mozzarella cheese (¾ cup): Tucked inside each ball for a delightful melted center—don’t skimp!
Bulgogi beef (1 cup, finely chopped): Savory, sweet, and full of umami; the true star of Bulgogi Stuffed Arancini.
All-purpose flour (½ cup): The first layer of our dredging station, creating a crisp foundation for the coating.
Eggs (2, beaten, for coating): Helps the panko breadcrumbs stick, ensuring a crunchy outer crust.
Panko breadcrumbs (1½ cups): Japanese-style breadcrumbs deliver that irresistible texture with every bite.
Oil for frying: Use a neutral oil with a high smoke point, like canola or vegetable, for that golden crunch.

For the Bulgogi Beef (if not using leftovers): ½ lb thinly sliced beef (ribeye or sirloin), 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 tsp rice vinegar, 2 garlic cloves (minced), ½ tsp grated ginger, 1 green onion (chopped), ½ tsp black pepper; each ingredient brings classic Korean BBQ notes.

How to Make Bulgogi Stuffed Arancini

Step 1: Make the Bulgogi Filling

If you’re making the beef fresh, start here. Whisk the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, green onion, and pepper until smooth. Toss thinly sliced beef until evenly coated, then let it marinate for 30 minutes or longer for maximum flavor. Sauté in a hot skillet for 3–4 minutes until caramelized and tender. Let the beef cool, then chop it finely—small pieces mean every bite will have that savory bulgogi flavor.

Step 2: Mix and Prep the Rice

In a large bowl, combine the chilled short-grain rice, grated Parmesan, and one beaten egg. Stir with a spatula or your hands (it’s sticky!) until well mixed. This creates a creamy, cohesive base that’s easy to mold—and tastes sublime once fried.

Step 3: Shape and Fill the Rice Balls

Scoop about 2 tablespoons of the rice mixture into your palm and flatten it gently. Add a heaping teaspoon of chopped bulgogi and a small piece of mozzarella to the center. Fold extra rice over the filling, carefully shaping it into a tight ball. Repeat until all the filling and rice are used up. The trick is to make sure the filling is fully encased, so you get gooey cheese and juicy beef with every bite.

Step 4: Set Up the Dredging Station

Prepare three bowls: one with flour, one with the two beaten eggs, and one with panko breadcrumbs. Dredge each rice ball first in flour, tapping off the excess. Dip it in the beaten eggs, then roll in panko, pressing gently so the crumbs adhere well. This triple-coat is the secret to that iconic crunch in Bulgogi Stuffed Arancini.

Step 5: Fry the Arancini

Heat your oil in a deep skillet or saucepan to 350°F—using a thermometer really helps here for perfect crispiness. Fry the rice balls in batches for 2–3 minutes, rolling them around to brown evenly on all sides. Transfer the Bulgogi Stuffed Arancini to a plate lined with paper towels to drain and cool just enough to handle.

How to Serve Bulgogi Stuffed Arancini

Garnishes

Bulgogi Stuffed Arancini come alive with a drizzle of gochujang aioli, a sprinkle of toasted sesame seeds, and some sliced green onion. These finishing touches add color and extra pop to every bite, making the dish as beautiful as it is delicious.

Side Dishes

Pair your arancini with light, crisp options like a simple Asian slaw, pickled vegetables, or a cucumber salad. They’re also fantastic alongside dipping sauces—soy sauce, spicy mayo, or even a Korean-style barbecue dipping sauce highlight the fusion of flavors.

Creative Ways to Present

For parties, try threading the Bulgogi Stuffed Arancini onto skewers and serving them upright in mason jars or glasses. They also look stunning fanned out on a platter with dipping sauces in the center, or nestled in a parchment-lined basket for casual gatherings. Don’t forget those garnish sprinkles for extra wow factor!

Make Ahead and Storage

Storing Leftovers

Any leftover Bulgogi Stuffed Arancini can be stored in an airtight container in the refrigerator for up to 3 days. They’ll still be tasty, though the crust naturally softens a bit—luckily, there are easy tricks to bring back the crunch!

Freezing

If you want to get ahead, freeze the breaded, uncooked rice balls on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Fry straight from frozen, adding an extra couple of minutes to the cooking time, or bake to reheat. You can also freeze cooked arancini, just be sure to cool them completely first.

Reheating

For the tastiest results, reheat arancini in the oven at 375°F for 10-15 minutes or until heated through and crispy again. An air fryer also works wonders! Microwaving is quick, but you’ll sacrifice crunch, so use it only in a pinch.

FAQs

Can I use leftover rice for Bulgogi Stuffed Arancini?

Yes, leftover short-grain or sticky rice works perfectly—it should be chilled for the best texture. Old rice actually binds together better, making the shaping process easier and your arancini extra authentic.

What’s the best beef cut for bulgogi filling?

Thinly sliced ribeye or sirloin are top choices for classic bulgogi flavor and tender texture. If you’re short on time, many Asian grocery stores sell pre-sliced bulgogi beef, or ask your butcher to slice it thin for you.

Can Bulgogi Stuffed Arancini be baked instead of fried?

Absolutely! For a lighter touch, brush the breaded rice balls with oil and bake at 425°F for 20–25 minutes, flipping halfway. They’ll turn out crisp and golden, though frying offers the deepest crunch.

How do I prevent the arancini from falling apart during frying?

The key is to use well-chilled rice and tightly shape the balls around the filling, with no cracks or gaps. Don’t rush the breading process—each layer helps keep them intact in hot oil.

What dipping sauces pair well with Bulgogi Stuffed Arancini?

Gochujang aioli, spicy sriracha mayo, or a simple soy-ginger dip are all excellent choices. You can also try sesame-soy dipping sauce for extra umami, or even a creamy wasabi ranch to spice things up!

Final Thoughts

If you’re looking for a playful, crowd-pleasing recipe that brings together the best flavors of Italy and Korea, Bulgogi Stuffed Arancini is a must-try. They’re crispy, cheesy, meaty, and bursting with personality! Whether it’s for a dinner party or just a cozy snack at home, I can’t wait for you to experience how unforgettable these fusion bites really are.

Bulgogi Stuffed Arancini Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 12 arancini 1x
Diet: Non-Vegetarian

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Description

These Bulgogi Stuffed Arancini are a delightful fusion of Italian and Korean flavors, featuring crispy rice balls filled with savory bulgogi beef and gooey mozzarella cheese. Perfect as an appetizer or snack, these arancini are sure to impress your guests with their unique taste and texture.

Ingredients

Scale

For the Arancini:

2 cups cooked and chilled short-grain rice
½ cup grated Parmesan cheese
1 egg, beaten
¾ cup shredded mozzarella cheese
1 cup bulgogi beef, finely chopped
½ cup all-purpose flour
2 eggs, beaten (for coating)
1½ cups panko breadcrumbs
Oil for frying

For the Bulgogi Beef:

½ lb thinly sliced beef (ribeye or sirloin)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 teaspoon rice vinegar
2 garlic cloves, minced
½ teaspoon grated ginger
1 green onion, chopped
½ teaspoon black pepper

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Instructions

Prepare Bulgogi Beef: Marinate beef in soy sauce, brown sugar, sesame oil, vinegar, garlic, ginger, green onion, and pepper. Cook until browned, cool, and chop finely.
Make Arancini: Mix rice, Parmesan, and egg. Form rice balls with bulgogi and mozzarella centers. Coat in flour, egg, and panko.
Fry Arancini: Deep fry until golden brown and crispy. Drain on paper towels before serving.