Main ingredients 🥩
Instant riceSpamAged kimchiPickled radishString cheeseFlourEggsBreadcrumbsCooking oilSesame oil
Striker Chef's Spam Kimchi Rice Ball Fritters
Savory rice balls filled with cheese, made with spam, aged kimchi, and pickled radish, then fried to a crisp. An arancini-style delicacy perfect as a side dish.
🙋 Recommended for
- ⭐ Those looking for a crispy and satisfying snack to enjoy with beer or highball.
- ⭐ Those who want to try making unique rice ball dishes for kids' snacks or a special meal.
- ⭐ Those who want to create a different kind of dish using leftover spam and aged kimchi.
Ingredients needed 🛒2 servings
- 1 pack (200g) instant rice
- 200g Spam
- 100g aged kimchi
- 30g pickled radish
- 3 strings of string cheese
- 2 tbsp sesame oil
- 1 cup flour
- 1 egg
- 1 cup breadcrumbs
- 500ml cooking oil
Recipe 🍳
- Finely chop the pickled radish, and use scissors to finely chop the aged kimchi.
- Mash the spam with the back of a knife or finely mince it.
- Cut the string cheese into bite-sized pieces, like rings, for easy insertion into the rice balls.
- In a mixing bowl, combine the instant rice, minced spam, aged kimchi, pickled radish, and 2 tbsp of sesame oil, mixing well.
- Take a portion of the rice mixture, form it into a ball, insert the cut string cheese in the center, and shape it into a round, firm rice ball.
- Coat the formed rice balls evenly and thoroughly with flour, beaten egg, and breadcrumbs in that order.
- Pour a generous amount of cooking oil into a pan and heat it to 170-180°C (338-356°F). Fry the rice balls until the exterior is crispy and golden brown.
- Finely chop spam, aged kimchi, and pickled radish, then mix with instant rice and sesame oil.
- Place cheese in the center, form into rice balls, and coat with flour, egg wash, and breadcrumbs.
- Fry in oil at 170-180°C until golden brown and crispy to complete.
Cooking tips 💡
- If the rice balls are not packed firmly, they may split during frying, causing the cheese to leak out. Ensure they are tightly formed.
- Spam and kimchi are already well-seasoned, so avoid adding extra salt to the rice to prevent it from becoming too salty.
- Since the filling ingredients are already cooked, fry the rice balls at a high temperature for a short time, just enough to make the breadcrumbs golden brown and melt the cheese.
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