Kimchi Bacon Rice Balls with Gochujang Aioli

Instructions

1. 1

   Finely chop the kimchi and green onions. In a large bowl, combine the cooked rice, chopped kimchi, kimchi juice, crumbled bacon, chopped green onions, sesame oil, salt, and pepper. Mix well until everything is evenly distributed.

   ~5 min
2. 2

   Roll the rice mixture into golf ball-sized balls. You should get about 12-16 balls. If the mixture is too sticky, lightly wet your hands.

   ~10 min
3. 3

   Set up a dredging station: one shallow bowl with flour, one shallow bowl with whisked eggs, and one shallow bowl with panko breadcrumbs.

   ~2 min
4. 4

   Dredge each rice ball first in flour, then dip in the whisked eggs, and finally coat generously with panko breadcrumbs, pressing gently to ensure the crumbs adhere well.

   ~8 min
5. 5

   In a frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). Carefully add the rice balls in batches, being careful not to overcrowd the pan.

6. 6

   Fry the rice balls for 3-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove them and place on a wire rack lined with paper towels to drain excess oil.

   ~10 min
7. 7

   While the rice balls are frying, prepare the gochujang aioli. In a small bowl, whisk together the mayonnaise, gochujang, and lime juice until smooth. Adjust seasoning as needed.

   ~3 min
8. 8

   Serve the kimchi bacon rice balls warm with the gochujang aioli for dipping.

   ~2 min