Name: Bulgogi Arancini Bites
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Fusion
Ingredients: 1 tbsp sesame oil; 1 tbsp avocado oil; 1 tbsp minced garlic; 3 tbsp mild gochujang; 2 cups Jasmine or Arborio rice (unrinsed); 4 ¾ cups hot chicken broth; 1 cup chopped kimchi; ½ tsp gochugaru (adjust to taste); 1 tsp chili powder; 3 tbsp low-sodium soy sauce; ¾ tsp black pepper; ¾ tsp salt; ½ to ¾ cup parmesan cheese, shredded; 2 tbsp unsalted butter; 1 lb ribeye or sirloin steak, thinly sliced; 4 tbsp low-sodium soy sauce; 2 tbsp brown sugar; 1 ½ tbsp sesame oil; 1 tbsp minced garlic; ½ tbsp ginger paste; 2 tsp chili powder; ½ tsp gochugaru or red chili flakes (optional); ½ tsp black pepper; 1 tbsp rice vinegar; ¼ cup green onions, finely chopped; ½ cup all-purpose flour; ½ tsp salt; ½ tsp black pepper; 2-3 large eggs, beaten; 1 ½ cups Panko breadcrumbs

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Crispy on the outside, creamy and savory on the inside—these Bulgogi Arancini Bites are an irresistible fusion of Italian and Korean flavors. Imagine the rich, garlicky sweetness of bulgogi-infused rice, wrapped in a golden, crunchy shell. These little bites of heaven are perfect for parties, appetizers, or whenever you want to treat yourself to something indulgent and packed with umami. Trust me, you’re going to want to make extra!

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Why You’ll Love Bulgogi Arancini Bites

Unique Fusion Flavor: The classic Italian arancini gets a bold Korean upgrade with flavorful bulgogi-seasoned rice.

Crispy & Cheesy: A crunchy panko coating gives way to a creamy, cheesy center.

Perfect for Sharing: These bite-sized delights are great for parties, game nights, or a fun appetizer.

Make-Ahead Friendly: Prepare them in advance and fry them when ready for a stress-free treat.

Ingredients in Bulgogi Arancini Bites

These little bites are packed with flavor, thanks to a few key ingredients:

Cooked Rice: The base of the arancini—day-old rice works best for the perfect texture.
Ground Beef or Pork: Infused with bulgogi marinade for deep, savory flavor.
Soy Sauce, Brown Sugar & Sesame Oil: The essential trio for that sweet-savory bulgogi taste.
Garlic & Ginger: Adds warmth and depth to the filling.
Mozzarella Cheese: A melty, gooey surprise at the center of each bite.
Eggs & Flour: Helps bind everything together for easy rolling.
Panko Breadcrumbs: For an ultra-crispy, golden exterior.
Oil for Frying: A neutral oil like vegetable or canola works best.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Bulgogi Filling: Cook the ground beef or pork with soy sauce, brown sugar, sesame oil, garlic, and ginger until caramelized and flavorful. Let it cool slightly.

Mix the Rice & Cheese: Combine the cooled bulgogi filling with cooked rice and shredded mozzarella. Mix well to form a sticky mixture.

Shape the Arancini: Take a small handful of the rice mixture, press a cube of mozzarella into the center, and roll into a ball. Repeat with the remaining mixture.

Coat the Bites: Roll each ball in flour, dip in beaten egg, and coat with panko breadcrumbs for an extra crispy crust.

Chill for Stability: Refrigerate the coated balls for at least 30 minutes—this helps them hold their shape when frying.

Fry to Golden Perfection: Heat oil in a deep pan to 350°F (175°C) and fry the arancini in batches until golden brown and crispy. Drain on paper towels.

Serve & Enjoy: Let them cool slightly before serving. Enjoy with a drizzle of spicy mayo, gochujang aioli, or a side of soy dipping sauce.

How to Serve Bulgogi Arancini Bites

Spicy Mayo: A creamy, slightly spicy dip made with mayo and sriracha.
Gochujang Aioli: A Korean-inspired twist with a hint of smokiness.
Kimchi on the Side: A tangy, crunchy contrast to the rich arancini.
Fresh Herbs: Garnish with green onions or sesame seeds for a pop of freshness.

Additional Tips

Make It Ahead: Prepare the arancini up to the coating stage and freeze for easy frying later.
Baking Option: If you prefer a lighter version, bake at 400°F (200°C) for about 20 minutes, flipping halfway.
Experiment with Fillings: Try adding gochujang for a spicy kick or swap mozzarella for cream cheese for extra creaminess.
Leftovers Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

FAQ Section

Q1: Can I make these without frying?
A1: Yes! You can bake or air-fry them for a healthier option.

Q2: Can I use store-bought bulgogi beef?
A2: Absolutely! Pre-made bulgogi beef makes this recipe even easier.

Q3: How do I keep my arancini from falling apart?
A3: Chilling them before frying is key to keeping them intact.

Q4: Can I freeze these before frying?
A4: Yes! Freeze them after coating and fry straight from frozen.

Q5: What’s the best dipping sauce?
A5: Spicy mayo, gochujang aioli, or even a soy-based glaze works great.

Q6: Can I use a different protein?
A6: Ground chicken or even tofu can be used as a substitute.

Q7: How do I reheat leftovers?
A7: Reheat in the oven at 375°F (190°C) for about 10 minutes for the best texture.

Q8: Can I make mini versions for a party?
A8: Yes! Just roll them smaller for bite-sized perfection.

Q9: What oil is best for frying?
A9: Use a neutral oil like vegetable or canola for the crispiest results.

Q10: Can I use sushi rice instead of regular rice?
A10: Yes! Sushi rice works great since it’s naturally sticky and holds together well.

These Bulgogi Arancini Bites are crispy, cheesy, and packed with flavor—a guaranteed crowd-pleaser! Whether you’re making them for a special occasion or just because, they’re sure to be a hit. Enjoy!