Ttukdak Hyung's Cheese Kimchi Rice Ball
A crispy, chewy snack made by mixing leftover kimchi-samgyeopsal pot rice with savory roasted seaweed flakes and mozzarella cheese, then baking in a rice ball mold.
Ingredients needed 1 servings
Recipe
Cooking tips
- When shaping the rice, press it firmly as if compacting it so the rice balls don't easily break apart in the air fryer's hot air.
- If you make a large batch and freeze them, they're great for a quick breakfast or a snack for kids—just reheat in the microwave.
Recommended for
- Those who want to transform leftover kimchi fried rice or pot rice into something unique and impressive.
- Those who enjoy a crispy, scorched-rice-like exterior and a stretchy, cheesy interior.
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