Air Fryer Kimchi Rice Balls with Cheese
If you have leftover rice and kimchi sitting in the fridge, instead of turning them into kimchi fried rice again, why not try something a little more fun? These air fryer kimchi rice balls with cheese use similar ingredients but transform them into crispy, snackable Korean style comfort food.
Think of this recipe as another great way to use the same ingredients you need for kimchi fried rice. You still get the tangy, savory flavor of kimchi and rice, but with a melted cheese center and a crispy air fried finish! These air fryer kimchi rice balls are simple to make, great for using leftover rice, and perfect as a quick snack or light meal.
What Are Air Fryer Kimchi Rice Balls?
Air fryer kimchi rice balls are a fun Korean style snack made by mixing chopped kimchi with leftover rice and shaping them into rice balls with a melted cheese center.
The tangy, savory flavor of kimchi works really well with soft rice and rich cheese. Air frying gives the rice balls a crispy golden outside while keeping the inside warm and cheesy. It is a simple and cozy way to turn leftover rice into something a little more special.
Why This Air Fryer Kimchi Rice Balls Recipe Works
Uses leftover rice so nothing goes to waste!
Combines tangy kimchi with soft rice and melted cheese
Easy air fryer cooking with less oil
Cheese center gives a surprise comfort food bite
Perfect for quick snacks or light meals
Can I Pan Sear These Instead of Using an Air Fryer?
Yes, you can pan sear kimchi rice balls if you do not have an air fryer. Heat a little oil in a nonstick pan over medium heat, then place the rice balls in the pan. Make sure you use a high-quality non-stick pan for the best results.
Cook slowly and turn the rice balls every few minutes so all sides become golden and crispy. Because pan searing uses direct heat, you will want to watch them carefully to avoid burning the outside before the cheese inside has time to melt.
Pan searing works well, but air frying is still the easiest way to get an even crispy texture with less oil. I highly recommend airfry for less dishes and less oil! I am a big fan of Ninja’s air-fryers for its high quality and sleek design.
Tips for Making the Best Air Fryer Kimchi Rice Balls
Use day old rice:
- if you can because it is slightly drier and holds shape better when forming rice balls. Fresh rice can be too soft and may make it harder to squeeze the rice balls tightly.
Squeeze firmly:
- When forming the rice balls, press and squeeze them firmly so the cheese stays inside and the rice ball does not fall apart during cooking.
Remove excess kimchi juice:
- If your kimchi is very wet, try patting it lightly with paper towels before mixing it into the rice.
Flipping once:
- Flip the rice balls halfway through air frying so they cook evenly and turn golden on all sides.
Adjust temperature:
- Air fryer temperatures can vary, so keep an eye on the rice balls the first time you make them and adjust slightly if needed.
How to Serve Kimchi Rice Balls
These kimchi rice balls are best served warm, right after air frying when the outside is crispy and the cheese inside is still slightly melted.
You can enjoy them as a snack, light meal, or Korean style comfort food bite. Add seaweed strips or extra furikake on top if you like a little more flavor.
Pair these kimchi rice balls with other Korean sides for a comforting meal!
Storage and Reheating
If you have leftovers, store the rice balls in an airtight container in the refrigerator for about 2 to 3 days.
To reheat, place them back in the air fryer for a few minutes until the outside becomes crispy again. This helps restore the texture much better than microwaving.
Frequently Asked Questions
Can I use fresh rice instead of day old rice?
Day old rice is recommended because it is drier and holds shape better. Fresh rice can be too soft and may make the rice balls harder to form.
What cheese is best for kimchi rice balls?
Melting cheeses like mozzarella or cheddar work best because they become soft and stretchy when heated.
Can I make kimchi rice balls without an air fryer?
Yes. You can bake them in the oven or pan fry them, but air frying gives the best crispy texture with less oil.
Are kimchi rice balls spicy?
The spice level depends on your kimchi. The cheese helps balance the tangy and slightly spicy flavor.
Why did my rice balls fall apart?
Rice balls usually fall apart if the rice is too wet or not squeezed tightly enough when forming the balls.
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Ingredients
- 1 cup Kimchi, chopped into small pieces
- 2 cups day old Rice
- 1 stalk Green onion, diced
- 1/2 tsp Salt
- 1 tbsp Furikake
- Your favorite Cheese, cut into about 1 inch cubes (use about one cube per rice ball)
Sauce:
2 tbsp Soy sauce
1 tbsp Oyster sauce
1 tbsp Honey
1 tbsp Ketchup
1 tsp Sesame oil
Optional garnish: seaweed strips and extra furikake
Step by step instructions
1. Prep the rice mixture
Use scissors to cut the kimchi into small pieces. Add the chopped kimchi to the day old rice and mix well with salt, diced green onions, and furikake.
2. Form the rice balls
Grab about a palmful of rice and press a small dent in the center. Place a cheese cube inside, then cover it with more rice. Press and squeeze firmly to form a tight rice ball so it does not fall apart.
3. Arrange for air frying
Place the rice balls onto the air fryer rack, making sure they are spaced apart.
4. Make the glaze
In a small bowl, mix sesame oil, oyster sauce, soy sauce, ketchup, and honey. Brush the sauce generously onto each rice ball.
5. Air fry
Cook in the air fryer at 400°F (about 200°C, adjust depending on your air fryer) for about 12 minutes, flipping the rice balls halfway through for even crispiness.
6. Finish and serve
Optionally garnish with seaweed strips and extra furikake before serving.
Air Fryer Kimchi Rice Balls with Cheese
Ingredients
- 1 cup Kimchi (cut into small pieces)
- 2 cups Rice
- 1 stalk Green onion, diced
- 1/2 tsp Salt
- 1 tbsp Furikake
- Your favorite Cheese, cut into about 1 inch cubes (use about one cube per rice ball)
Sauce:
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Honey
- 1 tbsp Ketchup
- 1 tsp Sesame oil
Optional garnish:
- Seaweed strips
- Extra furikake
Instructions
- Prep the rice mixture:Use scissors to cut the kimchi into small pieces. Add the chopped kimchi to the day old rice and mix well with salt, diced green onions, and furikake.
- Form the rice balls:Grab about a palmful of rice and press a small dent in the center. Place a cheese cube inside, then cover it with more rice. Press and squeeze firmly to form a tight rice ball so it does not fall apart.
- Arrange for air frying:Place the rice balls onto the air fryer rack, making sure they are spaced apart.
- Make the glaze:In a small bowl, mix sesame oil, oyster sauce, soy sauce, ketchup, and honey. Brush the sauce generously onto each rice ball.
- Air fry:Cook in the air fryer at 400°F (about 200°C, adjust depending on your air fryer) for about 12 minutes, flipping the rice balls halfway through for even crispiness.
- Finish and serve:Optionally garnish with seaweed strips and extra furikake before serving.
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