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Bulgogi Stuffed Arancini Recipe

Bulgogi Stuffed Arancini Recipe
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★★★★★

5.3 from 14 reviews

Delight in the fusion of Korean and Italian flavors with these Bulgogi Stuffed Arancini. Creamy Arborio rice is mixed with savory bulgogi-marinated ground beef, shaped into crispy golden balls, and fried to perfection, making for an irresistible appetizer or snack that combines the best of both cuisines.

Ingredients

Scale

Arancini Base

  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil for frying

Bulgogi Filling

  • 1 lb lean ground beef
  • 1/2 cup bulgogi marinade (store-bought or homemade)

Instructions

  1. Prepare the Bulgogi Filling: In a skillet, cook the ground beef over medium heat until it is fully browned. Add the bulgogi marinade and simmer the mixture, stirring occasionally, until the sauce thickens and coats the beef.
  2. Cook the Arborio Rice: Bring 4 cups of chicken broth to a boil in a pot. Add the Arborio rice and stir continuously for about 18 minutes, cooking until the rice is creamy and al dente.
  3. Combine: Allow both the beef filling and the cooked rice to cool slightly. Then mix them thoroughly together, ensuring an even distribution of beef within the rice.
  4. Shape: With clean hands, shape the mixture into golf ball-sized portions, packing them tightly to maintain structure during frying.
  5. Dredge & Fry: Coat each ball first in all-purpose flour, then dip into the beaten eggs, and finally roll in panko breadcrumbs for a crispy exterior. Heat vegetable oil in a deep pan to 350°F (175°C) and fry the arancini balls in batches until they turn golden brown, about 3-4 minutes per batch.
  6. Serve Hot: Remove from oil and drain on paper towels. Serve the arancini hot with your favorite dipping sauce such as spicy mayo or soy-based sauce.

Notes

  • For a vegetarian variation, substitute ground beef with seasoned mushrooms or textured vegetable protein.
  • Ensure the rice and beef mixture is cooled enough to handle before shaping the balls to prevent burns.
  • Maintain oil temperature consistently to avoid greasy or undercooked arancini.
  • Use fresh bulgogi marinade or homemade to control sugar and sodium levels.
  • Leftover arancini can be refrigerated and reheated in an oven for crispiness.

Nutrition

Keywords: Bulgogi Arancini, Korean Arancini, Bulgogi stuffed rice balls, Korean appetizers, Fried rice balls, Fusion recipes

Find it online: https://platedbyemma.com/bulgogi-stuffed-arancini-recipe/