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Bulgogi Stuffed Arancini

Bulgogi Stuffed Arancini Recipe

Bulgogi Stuffed Arancini is a fusion of Italian and Korean flavors, combining crispy fried rice balls with savory bulgogi beef and melted cheese. These delicious bites are perfect as appetizers or a main dish, served with spicy or tangy dipping sauces.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Italian, Korean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Mixing bowls
  • Large frying pan
  • Medium saucepan
  • Slotted spoon
  • Baking sheet
  • Paper towels

Method
 

Step 1: Prepare the Bulgogi Beef
  1. In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, green onion, black pepper, and sesame seeds.
  2. Add the thinly sliced beef and marinate for at least 20 minutes.
  3. Heat a frying pan over medium-high heat and cook the marinated beef for 3-5 minutes until caramelized.
  4. Let it cool, then finely chop it into small pieces.
Step 2: Assemble the Arancini Balls
  1. Take about 2 tablespoons of cooked rice and flatten it in your hand.
  2. Add a small portion of the bulgogi beef and a little shredded mozzarella cheese in the center.
  3. Carefully shape the rice around the filling to form a compact ball. Repeat with the remaining ingredients.
Step 3: Coat the Arancini
  1. Roll each rice ball in flour, ensuring an even coating.
  2. Dip the ball into beaten eggs, letting any excess drip off.
  3. Roll in panko breadcrumbs until fully coated.
  4. Place on a baking sheet and let rest for 10 minutes.
Step 4: Fry the Arancini
  1. Heat vegetable oil in a medium saucepan to 350°F (175°C).
  2. Fry the rice balls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes).
  3. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 5: Serve
  1. Serve warm with gochujang aioli, soy glaze, or pickled vegetables. Enjoy!

Notes

  • Serve with spicy gochujang aioli, soy glaze, or kimchi for an extra flavor boost.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in an air fryer or oven.
Bulgogi Stuffed Arancini
Bulgogi Stuffed Arancini