Description
Bulgogi Stuffed Arancini is an exciting fusion dish combining the flavors of Korean bulgogi with the crispy, golden goodness of Italian arancini. These deep-fried rice balls are stuffed with marinated beef bulgogi and then coated in breadcrumbs, offering a delicious blend of sweet, savory, and umami flavors in every bite. Perfect as a unique appetizer or party snack!
Ingredients
For the Bulgogi Filling:
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1 lb ground beef (or thinly sliced beef, if preferred)
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2 tablespoons soy sauce
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1 tablespoon sesame oil
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2 tablespoons brown sugar
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1 tablespoon rice vinegar
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3 cloves garlic, minced
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1 tablespoon ginger, grated
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1 tablespoon gochujang (Korean chili paste)
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1 tablespoon sesame seeds (optional)
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2 green onions, chopped (for garnish)
For the Arancini:
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2 cups cooked and cooled risotto or sticky rice (cold, day-old rice works best)
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1/2 cup grated mozzarella cheese (or provolone cheese)
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1/4 cup grated Parmesan cheese
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2 large eggs
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1/4 cup all-purpose flour
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1 cup panko breadcrumbs
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1/2 cup all-purpose flour (for dredging)
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Vegetable oil, for frying
Instructions
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1. Prepare the Bulgogi Filling:
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In a medium pan, heat the sesame oil over medium heat. Add the ground beef and cook until browned and fully cooked.
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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.
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Remove from heat and let the bulgogi mixture cool to room temperature. Set aside.
2. Make the Arancini:
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In a large bowl, combine the cooled rice, mozzarella cheese, Parmesan cheese, and one beaten egg. Mix until well combined.
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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.
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Stuff the indentation with a spoonful of the cooled bulgogi filling. Carefully close the rice ball around the filling and shape it back into a ball. Repeat with the remaining rice and bulgogi filling.
3. Dredge and Coat the Arancini:
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Prepare a breading station: in one bowl, place the flour; in another bowl, whisk the remaining egg; and in a third bowl, place the panko breadcrumbs.
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Roll each rice ball first in the flour, then dip in the egg, and coat thoroughly in the panko breadcrumbs. Repeat for all the arancini.
4. Fry the Arancini:
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Heat vegetable oil in a deep fryer or large pot over medium-high heat (about 350°F or 175°C).
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Fry the arancini in batches for 3-4 minutes, or until they are golden brown and crispy on the outside. Remove with a slotted spoon and drain on paper towels.
5. Serve:
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Serve the Bulgogi Stuffed Arancini with a side of dipping sauce like sweet chili sauce, soy sauce, or a spicy mayo.
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Garnish with chopped green onions and sesame seeds, if desired.
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Notes
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Rice: If you don’t have risotto or sticky rice, you can use regular white rice. Just ensure the rice is a little sticky or slightly overcooked for better binding.
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Make Ahead: You can prepare the arancini up to the frying step and refrigerate them for up to a day before frying. This helps them hold their shape while frying.
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Meat Options: If you want a lighter option, you can use ground chicken or turkey instead of beef for the bulgogi filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Fusion Cuisine, Snacks
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 arancini
- Calories: 140
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg