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
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.
Notes
- Serve with gochujang aioli or soy dipping sauce.
- To bake, brush with oil and bake at 425°F for 20–25 minutes.
- Perfect for using leftover rice and beef.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Italian-Korean)
Nutrition
- Serving Size: 1 arancini
- Calories: 190
- Sugar: 1g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
