Description
Bulgogi Stuffed Arancini combines the savory flavors of Korean bulgogi beef with crispy Italian-style fried rice balls for a unique fusion appetizer that’s perfect for parties or a flavorful snack.
Ingredients
Scale
Rice Mixture
- 2 cups cooked and cooled Arborio rice
- ½ cup grated Parmesan cheese
- 1 egg (beaten, divided)
- ½ cup shredded mozzarella cheese
Bulgogi Beef Filling
- ½ pound ground beef or thinly sliced bulgogi-style beef
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 2 green onions, chopped
- ½ teaspoon gochujang (optional for spice)
Coating and Frying
- 1 cup all-purpose flour
- 1 egg (beaten)
- 1 cup seasoned breadcrumbs
- Vegetable oil for frying
Garnish (optional)
- Chopped scallions
- Sesame seeds
Instructions
- Cook the Bulgogi Beef: In a skillet over medium heat, cook the ground beef with soy sauce, sesame oil, rice vinegar, sugar, garlic, and ginger until browned and fully cooked, about 5–7 minutes. Stir in the green onions and gochujang (if using), then set aside to cool slightly.
- Prepare the Rice Mixture: In a large bowl, mix the cooled Arborio rice with the grated Parmesan cheese and one beaten egg until well combined.
- Form Arancini Balls: Scoop about 2 tablespoons of the rice mixture and flatten it in your hand. Place a spoonful of the bulgogi beef and a pinch of shredded mozzarella in the center. Shape the rice around the filling to form a sealed ball. Repeat until all the rice mixture and filling are used.
- Coat the Arancini: Place the flour, remaining beaten egg, and seasoned breadcrumbs into three separate shallow bowls. Roll each rice ball first in flour, then dip into the beaten egg, and finally coat with breadcrumbs evenly.
- Fry the Arancini: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the arancini in batches for 3–4 minutes or until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the arancini hot, garnished with chopped scallions and sesame seeds if desired. Optionally, offer a dipping sauce of soy sauce mixed with rice vinegar or spicy mayo for extra flavor.
Notes
- You can prepare the rice and beef mixture a day ahead to make assembly quicker and easier.
- Serve with dipping sauces like soy sauce and rice vinegar or spicy mayo for added flavor.
- For a spicier version, increase the amount of gochujang according to taste.
- Ensure the oil temperature stays consistent at 350°F for perfectly crispy arancini.
Nutrition
- Serving Size: 1 arancini
- Calories: 180
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
