Kimchi Stuffed Arancini

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Cherry on my Sundae

Kimchi fried rice

  • 1 teaspoon oil
  • ½ cup finely chopped kimchi
  • 2 tablespoons kimchi juice
  • 1 tablespoon gochujang
  • 2 cups rice cooked, preferably one day old
  • salt and pepper

Arancini

  • 3 large egg substitutions
  • 1 ½ cup panko divided
  • ½ cup grated vegan parmesan
  • ½ cup all purpose flour
  • 1 teaspoon garlic salt
  • ½ teaspoon gochugaru
  • 3 ounce vegan mozzarella cut into 12 small cubes
  • Chopped kimchi
  • oil for frying

Scallion yuzu aioli

  • ½ cup mayo
  • 2 scallions chopped
  • 1 teaspoon minced garlic
  • juice of ½ yuzu
  • salt and pepper

Preparation

  1. Prepare the kimchi fried rice. Heat 1 teaspoon oil in a saute pan over medium-high heat. Add chopped kimchi and saute until browned, about 2-3 minutes. Add rice to the pan, breaking it up with a wooden spoon. Add kimchi juice and gochujang, stirring well to combine. Season with salt and pepper. Transfer kimchi fried rice to a baking sheet pan and let cool. Once cooled, add 1 egg, ½ cup panko, and ½ cup grated parmesan.
  2. Get the arancini station ready. Have one bowl with all-purpose flour, another bowl with remaining 2 eggs beaten, and a third bowl with remaining 1 cup panko. Season panko with garlic salt and gochugaru.
  3. Using a small ice cream scoop or two spoons, scoop a small ball of kimchi fried rice mixture. Shape into a ball and make an indent in the center, placing mozzarella and chopped kimchi inside. Cover mozzarella with rice to make one ball. Lightly dredge in flour then dip in egg, and coat in seasoned panko. Place on a parchment lined baking sheet and continue with remaining rice.
  4. Heat frying oil to 350 degrees F.
  5. While oil is heating, make scallion yuzu aioli. Blend together mayo with scallion, garlic, and yuzu juice until smooth. Season with salt and pepper.
  6. Add a couple of arancini to the hot oil and fry until golden brown on all sides, rotating the arancini as it cooks with a slotted spoon. Remove and drain on paper towel lined plates. Repeat with remaining arancini. Serve hot with the scallion lime aioli.

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