Bulgogi Stuffed Arancini

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.

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.

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.

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!