Re-creation of Seoul Sausage Kimchi Balls

This week on pandagrub we are going to try to recreate Seoul Sausage's kimchi fried rice balls.

 The panda in the picture above is named Owo. Owo is sitting with the ingredients needed to make the kimchi balls. He is sitting with 2 cups of cooked white rice, 8 ounces kimchi, panko bread crumbs, 2 cups cheddar cheese, and 2 cups mozzarella cheese.(We used the mozzarella cheese in the Italian rice balls.)

 Owo is about to mix the kimchi, rice, and cheddar cheese together.  

 After mixing the kimchi/rice mixture the roll them into balls. Make sure to squeeze them very tightly while rolling. Now that we have rolled them into balls, Owo is going to dip them in egg wash (beaten eggs and 2 tablespoons of water) and the roll them in panko bread crumbs.

 First roll the kimchi balls in eggwash. 

Then roll them in breadcrumbs and get ready to fry them.

 This is what the kimchi balls should look like after you take them out of your fryer. Owo used a deep saucepan filled with 3-4 inches of oil.

These were the best things Owo and I have ever tasted on pandagrub. The kimchi balls were perfectly seasoned, very crispy, and spicy. 

We also made a dipping sauce out of 1 cup of mayo,1 tablespoon of Japanese miso dressing, the juice of one lemon, and red pepper flakes. For more information click here.  We thought that these rice balls tasted just as good as the ones we ate at Seoul Sausage!  We also made another version of rice balls called arancini!  They are Italian rice balls. 

 For the arancini, Owo and I used 2 cups of cooked rice, 1 egg, and 1 cup of shredded mozzarella cheese. Then we did the same steps as the kimchi balls rolled them in egg wash and breadcrumbs and then we fried them.

Owo and I also enjoyed these rice balls because of the melted cheese and perfect seasoning. Make sure to dip the balls in marinara sauce. For full information about these balls click here.