These Heart-Shaped Kimchi Cheese Rice Balls are a crispy, cheesy twist on Korean-inspired rice balls, made with spicy kimchi fried rice and a gooey mozzarella centre. Inspired by Bibigo's Kimchi Cheese Rice Balls, these easy rice balls are shaped into hearts and air-fried or baked until golden and crispy! Perfect for Valentine's Day, Korean-inspired snacks, appetisers or a fun picnic, they're packed with savoury kimchi, gochujang and with melted cheese in every bite.
3 servings
Some secret knowledge
These are best eaten fresh while the outside is crispy and the cheese is gooey.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 180°C for 5–8 minutes until crispy and heated through.
These are best eaten fresh while the outside is crispy and the cheese is gooey.
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 180°C for 5–8 minutes until crispy and heated through.
Wash and cook your short-grain rice according to the packet instructions.
Allow the cooked rice to cool slightly before assembling the rice balls.
Finely chop the kimchi.
Heat the sesame oil in a pan over medium heat and fry the kimchi for 2–3 minutes.
Add the light soy sauce, gochujang, sugar and oyster sauce. Mix well and cook for another 3 minutes, allowing the kimchi to caramelise slightly.
Remove from the heat and let it cool.
Add the cooled kimchi mixture to the cooked rice.
Add the minced spring onion, sesame seeds and a pinch of salt.
Mix everything together until evenly combined.
You can use a heart-shaped mould, cling film or just your hands.
Take a portion of the rice mixture and flatten it against your palm.
Add a generous amount of mozzarella to the centre, then cover with more rice, making sure the cheese is completely enclosed.
Use your hands to form the rice into a ball, then gently shape it into a triangle-ish onigiri shape.
Using your thumb or finger, press an indent into the top centre of one side to create the heart shape.
Repeat with the remaining rice mixture.
Brush the outside of each rice ball generously with sesame oil.
Place them in a preheated air fryer or oven at 200°C.
Cook for around 15–20 minutes, turning halfway through. Brush with a little more sesame oil after flipping.
Cook until the outside is golden and crispy and the cheese inside is beautifully melted.
Let them cool for a couple of minutes before digging in!
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