Prepare the Kimchi Gochujang Risotto:

• Heat sesame oil and avocado oil over medium heat. Sauté garlic until fragrant.

• Stir in gochujang and cook for a minute until aromatic.

• Add rice and sauté for 2-3 minutes, coating each grain.

• Gradually add hot chicken broth, kimchi, gochugaru, chili powder, soy sauce, black pepper, and salt, stirring continuously.

• Keep adding broth one cup at a time, stirring until absorbed and the risotto is creamy.

• Stir in parmesan cheese and butter. Let cool completely.

Make the Bulgogi Filling:

• Mix soy sauce, brown sugar, sesame oil, garlic, ginger, chili powder, gochugaru, black pepper, and rice vinegar in a bowl.

• Add thinly sliced steak, ensuring it’s well coated. Marinate for 30 minutes.

• Cook steak over medium-high heat until caramelized. Stir in green onions, then set aside to cool.

Assemble the Arancini:

• Flatten a portion of cooled risotto in your hand.

• Place a spoonful of bulgogi in the center and shape into a ball.

• Repeat with remaining ingredients.

Coat & Fry the Arancini:

• Prepare three bowls: flour, beaten eggs, and breadcrumbs.

• Roll each ball in flour, then dip in eggs, and coat with breadcrumbs.

• Heat oil to 350°F (175°C) and fry in batches until golden brown and crispy.

• Drain on a paper towel-lined plate.

Serve & Enjoy!

• Best served warm with spicy aioli, soy dipping sauce, or gochujang mayo.