Description
Bulgogi Stuffed Arancini combines the rich, savory flavors of Korean marinated beef with crispy Italian-style rice balls. These golden-fried delights are stuffed with caramelized bulgogi beef and melted mozzarella cheese, making them a perfect appetizer or snack that fuses two beloved cuisines.
Ingredients
Scale
For the Bulgogi Beef Filling:
- ½ lb thinly sliced beef (ribeye or sirloin)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 garlic clove (minced)
- ½ tsp grated ginger
- 1 green onion (chopped)
- ½ tsp black pepper
- 1 tsp sesame seeds
For the Arancini Rice Balls:
- 2 cups cooked short-grain rice (cooled)
- ½ cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- Vegetable oil (for frying)
For Serving (Optional):
- Gochujang aioli
- Soy glaze
- Pickled vegetables
Instructions
- Prepare the Bulgogi Beef: In a bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, chopped green onion, black pepper, and sesame seeds. Add the thinly sliced beef and marinate for at least 20 minutes to infuse the flavors.
- Cook the Bulgogi: Heat a frying pan over medium-high heat. Cook the marinated beef for 3-5 minutes until caramelized and cooked through. Remove from heat and allow to cool, then finely chop into small pieces for easy filling.
- Assemble the Arancini Balls: Take about 2 tablespoons of cooled cooked rice and flatten it in your hand. Place a small portion of chopped bulgogi beef and a little shredded mozzarella cheese in the center. Carefully mold the rice around the filling, shaping it into a compact ball. Repeat this process until all the rice and filling are used.
- Coat the Arancini: Roll each rice ball in all-purpose flour to get an even coating. Then dip the ball into the beaten eggs, letting any excess drip off. Finally, roll the balls thoroughly in panko breadcrumbs. Place the coated balls on a baking sheet and let them rest for 10 minutes to help the coating adhere.
- Fry the Arancini: Heat vegetable oil in a medium saucepan or deep pot to 350°F (175°C). Fry the rice balls in batches, turning occasionally for even browning. Cook until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove and drain the arancini on a paper towel-lined plate.
- Serve: Serve the bulgogi stuffed arancini warm accompanied by optional gochujang aioli, soy glaze, or pickled vegetables for an extra burst of flavor. Enjoy your fusion appetizer!
Notes
- Use short-grain rice for the best texture; it’s sticky enough to hold the shape but not mushy.
- Make sure the bulgogi beef is finely chopped so it fits well inside the rice balls without tearing them apart.
- Resting the coated arancini before frying helps the breading adhere better and prevents falling apart during frying.
- Maintain the oil temperature around 350°F for crispy, non-greasy results.
- Leftover arancini can be reheated in an air fryer for crispiness or baked in the oven.
