Bulgogi-Stuffed Arancini
Sometimes, the best way to shake things up in the kitchen is to merge two beloved cuisines into one irresistible dish. That’s exactly what happened when I came up with these gochujang kimchi stuffed arancini. I spent the last few weeks binge-watching Culinary Class Wars—a Korean cooking competition show —and I got inspired by a chef who always crafted innovative Italian and Korean dishes. I started thinking of some cool dishes I might create on the show and came up with this: the creamy comfort of Italian arancini with the bold, spicy flavors of Korean cuisine. These crispy, golden bites are stuffed with spicy kimchi risotto and savory bulgogi, and trust me, they’ll leave everyone coming back for more.
Kimchi Gochujang Risotto
The heart of this dish is the creamy risotto that’s infused with gochujang and kimchi. Start by heating some sesame oil and avocado or olive oil in a pan. Add in the garlic and sauté it until it’s fragrant and golden. Once that’s done, stir in the gochujang—this is where the magic happens. Gochujang gives the risotto a deep, spicy but slightly tangy kick that’s perfectly balanced by the savory sesame oil. Next, add your rice—either Arborio or Jasmine works great—and sauté it for a few minutes, ensuring every grain is coated in the flavorful oil and gochujang mix. This step helps the rice absorb the flavors before adding the broth. Slowly add the hot chicken broth, followed by the kimchi, gochugaru, chili powder, soy sauce, and seasonings. You could also opt for beef broth if you’d like. Keep stirring as you add the broth one cup at a time, allowing the rice to absorb it before adding more. This gives the risotto its signature creamy texture. Once the rice is cooked through and creamy, stir in some parmesan and butter to make it extra indulgent. Let it cool completely before assembling the arancini.
Tip: If you have leftover risotto, it’s great on its own or you can turn it into a quick fried rice for the next day. Just heat it up with a little extra oil or butter and toss in some veggies or proteins for a super easy meal.
Bulgogi Beef
The next layer of flavor comes from the bulgogi. This Korean-style marinated beef is sweet, savory, and just the right amount of spicy. Start by mixing soy sauce, brown sugar, sesame oil, garlic, ginger, chili powder, and gochugaru or red pepper flakes together in a bowl. Add the thinly sliced ribeye or sirloin steak and let it marinate for at least 30 minutes (longer is better if you have the time). The marinade works its magic, tenderizing the beef and infusing it with all those bold, savory flavors. Once the beef is marinated, cook it in a hot pan until it’s caramelized and crispy around the edges. Then mix in some chopped scallions for some color and freshness!
If you’ve got any leftover bulgogi, it’s great on top of rice or tossed into a salad. You could even turn it into a sandwich or wrap for an easy lunch the next day.
Tip: You can make the bulgogi ahead of time and store it in the fridge for up to 3 days. It’ll save you time when assembling the arancini, and the flavors will continue to develop!
Assembling the Arancini
Now comes the fun part—putting it all together. Once the risotto has cooled, take a small amount and flatten it in the palm of your hand. Place a spoonful of the chopped bulgogi in the center and gently fold the risotto around it, forming a ball. Don’t worry about making them perfect, just try to make them as uniform as possible for even frying. After shaping all your arancini, it’s time to coat them. Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs or panko. Add a pinch of salt and black pepper to the flour and breadcrumbs for an extra boost of flavor. Roll each risotto ball in the flour first, then dip it in the egg wash, and finally coat it with breadcrumbs. This will give you that perfect, crispy crunch when they’re fried.
Tip: If you want to make these ahead of time, you can freeze the breaded arancini. Lay them out on a baking sheet, freeze until solid, and then transfer them to a freezer bag. When you’re ready to fry, just drop them straight into the hot oil—they’ll cook from frozen!
Frying the Arancini
To fry the arancini, heat up vegetable oil in a deep pot or skillet to about 350°F (175°C). Carefully drop the breaded risotto balls into the hot oil, making sure not to overcrowd the pan. Fry them for a few minutes, turning occasionally, until they’re golden brown and crispy on all sides. Once done, remove the arancini and place them on a paper towel-lined plate to drain any excess oil. Sprinkle a little parmesan on top for extra flavor and as a garnish. If you have any leftovers, the arancini hold up pretty well in the fridge for a couple of days. Just reheat them in the oven or air fryer to get the crust crispy again!
Tip: If you’re looking to serve these arancini as an appetizer, they’re perfect with a spicy mayo or your favorite dipping sauce.
Storing Leftovers
If you happen to have any leftover gochujang kimchi stuffed arancini (which is rare, but just in case!), they can be stored in an airtight container in the fridge for up to 2–3 days. To reheat, I recommend placing them in the oven or air fryer to get the crust crispy again—this way, you avoid that soggy texture that can happen if you microwave them. Just heat them at 350°F (175°C) for about 10 minutes, or until they’re crispy and heated through.
If you want to make sure they stay extra fresh, you can also freeze them. After breading the arancini, lay them out on a baking sheet and freeze until solid. Once they’re frozen, transfer them to a freezer-safe bag or container. When you’re ready to fry them, you can cook them straight from the freezer—just make sure to fry them for a few extra minutes to ensure they’re heated all the way through.
Tip: If you have extra risotto left over (which you might if you’ve made a large batch), it also stores well in the fridge for 2-3 days and can be used in other recipes. Just add some extra protein or veggies to turn it into a delicious fried rice or a quick risotto bowl!
Making Ahead
These stuffed arancini are perfect for making ahead! You can prepare the risotto and bulgogi the day before and store them separately in the fridge. When you’re ready to assemble, just shape the arancini and coat them in flour, egg, and breadcrumbs right before frying. This will save you time, and the flavors will actually intensify after a day in the fridge. If you’re short on time or need to make a large batch, you can even assemble the arancini in advance and freeze them, then fry them when you’re ready to serve. This step will save you the hassle of cooking everything fresh the day of.
Tip: If you’re making them ahead, store the breaded arancini in the freezer instead of the fridge so they hold their shape better. Freezing also helps them crisp up nicely when fried.
Variations
While this dish is already bursting with flavor, there are a few ways you can customize or tweak it to suit your preferences. For a twist on the bulgogi filling, try adding a cube of mozzarella cheese instead for the ultimate cheese pull. If you’re looking to dial back the heat, you can reduce the amount of gochujang in the risotto or skip the chili flakes in the bulgogi.
If you want to make this dish vegetarian, you could use tofu as a protein alternative, marinated in the same bulgogi sauce for that signature Korean flavor.
For a lighter version, you can bake the arancini instead of frying them. Brush or spray them with a little oil and bake at 375°F (190°C) for about 20-25 minutes, or until they’re golden and crispy. The texture won’t be exactly the same as frying, but they’ll still be delicious and crispy!
These gochujang kimchi stuffed arancini are a fun, flavorful twist on two classic dishes. Whether you’re making them for a special dinner or just to satisfy your craving for bold, spicy flavors, they’re guaranteed to be a hit. The combination of creamy risotto, tender bulgogi, and crispy breadcrumbs is seriously addicting. Plus, with all the tips for make-ahead and leftovers, you’ll have these on repeat in no time!
Craving More Fusion Dishes? Try These Recipes Out!
- Taco Bell Copycat Mexican Pizza
- Butter Chicken Nachos
- Kanafeh Cheesecake Cups
- Sushi Tacos
- Baklawa Croissants
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Appetizer
Bulgogi Stuffed Arancini
Ingredients
KIMCHI GOCHUJANG RISOTTO- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 1 tablespoon minced garlic
- 3 tablespoons mild gochujang
- 2 cups Jasmine or Arborio rice (unrinsed)
- 4 3/4 cups chicken broth (hot)
- 1 cup chopped kimchi
- 1/2 teaspoon gochugaru, add to taste
- 1 teaspoon chili powder
- 3 tablespoons low-sodium soy sauce
- 3/4 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 to 3/4 cup parmesan cheese, shredded
- 2 tablespoons unsalted butter
- 1 pound ribeye or sirloin steak, thinly sliced
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 1/2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1/2 tablespoon ginger paste
- 2 teaspoons chili powder
- 1/2 teaspoon gochugaru or red chili flakes (optional)
- 1/2 teaspoon black pepper
- 1 tablespoon rice vinegar
- 1/4 cup green onion, finely chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 to 3 large eggs, beaten
- 1 1/2 cup Panko breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil, for frying
Instructions
KIMCHI GOCHUJANG RISOTTO
- In a large pot, heat a mix of sesame oil and avocado oil over medium heat. Add minced garlic and sauté until fragrant.
- Stir in the gochujang and cook for about a minute until aromatic.
- Add the rice and sauté for 2-3 minutes, ensuring each grain is coated in the gochujang mixture.
- Gradually pour in hot chicken broth, followed by the kimchi, gochugaru, chili powder, soy sauce, black pepper, and salt. Stir to combine.
- Continue adding broth one cup at a time, stirring frequently. Allow each addition to fully absorb before adding the next, until the rice becomes tender and creamy.
- Once the risotto is fully cooked, stir in parmesan cheese and butter until melted and creamy. Let the risotto cool completely.
BULGOGI FILLING
- In a bowl, mix together the soy sauce, brown sugar, sesame oil, minced garlic, ginger paste, chili powder, red pepper flakes, black pepper, and rice vinegar.
- Add the thinly sliced ribeye or sirloin steak, ensuring it’s well-coated in the marinade. Let it marinate for at least 30 minutes.
- Heat a pan over medium-high heat and cook the marinated steak until caramelized and browned. Remove from the pan, add in chopped greens, and toss all together.
- Set it aside to cool.
ASSEMBLING THE ARANCINI
- Take a small portion of the cooled risotto and flatten it in your hand.
- Place a spoonful of chopped bulgogi in the center and fold the risotto around it, forming a compact ball. Repeat with the remaining risotto and bulgogi.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs or panko.
- Roll each rice ball in flour, dip in the beaten eggs, and coat in breadcrumbs, ensuring they are fully covered.
FRYING THE ARANCINI
- In a deep pot or heavy skillet, heat vegetable oil to 350°F (175°C).
- Fry the coated arancini in batches, turning occasionally until golden brown and crispy on all sides.
- Remove with a slotted spoon and place on a paper towel-lined plate to soak any oil.
- Enjoy warm!
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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I made these and they were a hit! Everyone loved them and said they were the best arancini they’d ever had. Thanks so much for this recipe! I would love to know what sauce you paired with the arancini in your photo?