Bite-sized kimchi rice balls taste twice as nice when stuffed with cheese and deep-fried to perfection.IngredientsFor the rice:1 ½ cups steamed white rice½ cup kimchi, chopped3 tbsp kimchi liquid1 tbsp red pepper paste (gochujang)¼ cup scallions, thinly sliced2 tbsp sesame oil½ sheet nori, shredded1 tsp roasted sesame seedsCanola or vegetable oil for panFor the rest:½ cup all-purpose flour¾ cup panko1 egg + 1 tbsp water, beaten½ cup mozzarella cheese, cubedOil for deep fryingSteps1.) Heat oil in a pan on medium-high. Add kimchi and cook for about 5 minutes. Then stir in rice, kimchi liquid, and red pepper paste and cook for another few minutes. Add scallions, sesame oil, nori, and sesame seeds. Stir to combine and cook well. Set aside to cool.2.) Wet your hands and take about 2 tablespoons of the mixture and create a well in the middle. Place a cube of cheese and wrap the rice around to form a ball. Continue the process and place the balls on a tray. Chill in the fridge for at least 15 minutes.3.)Meanwhile, heat oil to 375°F in a pot or deep fryer. Prep the dredging station: flour in one dish, egg in another, and panko in a third dish. Working in batches of 4-5, roll each ball in the flour, egg mixture, and then the panko. Fry until golden brown and crispy. Drain on a baking rack lined with paper towels.___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade