Description
Korean-Italian fusion delight, Bulgogi Arancini Bites blend savory marinated beef with creamy risotto, perfectly crisp-fried for an irresistible appetizer. Small golden spheres pack massive flavor, inviting diners to savor this unexpected culinary adventure.
Ingredients
Scale
Main Protein
- 1 lb ribeye or sirloin steak, thinly sliced
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 ½ tablespoons sesame oil
- 1 tablespoon minced garlic
- ½ tablespoon ginger paste
- 2 teaspoons chili powder
- ½ teaspoon gochugaru or red chili flakes (optional)
- ½ teaspoon black pepper
- 1 tablespoon rice vinegar
- ¼ cup green onions, finely chopped
Rice and Aromatics
- 2 cups Jasmine or Arborio rice (unrinsed)
- 4 ¾ cups hot chicken broth
- 1 cup chopped kimchi
- ½ teaspoon gochugaru (adjust to taste)
- 1 teaspoon chili powder
- 3 tablespoons low-sodium soy sauce
- ¾ teaspoon black pepper
- ¾ teaspoon salt
- ½ to ¾ cup parmesan cheese, shredded
- 2 tablespoons unsalted butter
- 1 tablespoon sesame oil
- 1 tablespoon avocado oil
- 1 tablespoon minced garlic
- 3 tablespoons mild gochujang
Coating and Frying
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black
Instructions
- Craft a rich, aromatic risotto base by gently sautéing minced garlic in a blend of sesame and avocado oils until translucent and fragrant.
- Introduce gochujang to the pan, allowing its complex flavors to bloom and intensify for approximately one minute.
- Incorporate rice grains, carefully stirring to ensure each kernel is evenly coated with the spicy aromatics and oils.
- Methodically add hot chicken broth, combining it with kimchi, gochugaru, chili powder, soy sauce, black pepper, and salt, creating a dynamic flavor profile.
- Continue adding broth incrementally, stirring consistently to develop a creamy, luxurious risotto texture.
- Finish the risotto by melting in parmesan cheese and butter, then allow the mixture to cool completely.
- Prepare the bulgogi marinade by whisking together soy sauce, brown sugar, sesame oil, garlic, ginger, chili powder, gochugaru, black pepper, and rice vinegar.
- Thoroughly coat thinly sliced steak in the marinade, letting it absorb the flavors for half an hour.
- Sear the marinated steak over high heat until beautifully caramelized, then fold in chopped green onions and set aside to cool.
- Take cooled risotto and gently flatten a portion in your palm, creating a delicate base for the filling.
- Place a generous spoonful of prepared bulgogi in the center of the risotto, carefully encasing the meat and forming a compact sphere.
- Establish a breading station with three separate bowls: seasoned flour, beaten eggs, and crisp breadcrumbs.
- Methodically coat each arancini: first in flour, then egg wash, and finally roll in breadcrumbs for a perfect crispy exterior.
- Heat oil to 350°F, carefully frying the arancini in small batches until they achieve a golden, crackling surface.
- Transfer fried bites to a paper towel-lined plate to drain excess oil.
- Serve immediately alongside spicy aioli, soy dipping sauce, or gochujang mayo for an explosive flavor experience.
Notes
- Prevent rice sticking by continuously stirring risotto and using low-medium heat during cooking.
- Ensure risotto is completely cooled before shaping to maintain structural integrity of arancini.
- Use cold rice for better binding and easier ball formation, as refrigerated rice holds shape more effectively.
- Marinate steak at room temperature to enhance flavor absorption and ensure even seasoning distribution.
- Pat meat dry before cooking to achieve perfect caramelization
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Korean-Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 80 mg