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A recipe for Kimchi Fried Rice Balls.

Kimchi Fried Rice Balls with a Garlic and Green Onion Aioli

Teri & Jenny
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Marinate/Chill Time 3 hrs 15 mins
Servings 6


garlic-green onion aioli

  • 4 cloves garlic, blanched
  • 2 green onions, roughly sliced
  • cup crème fraiche
  • 2 tablespoons mayonnaise
  • ½ lime, juiced
  • salt and pepper to taste

pork marinade

  • 3 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon granulated sugar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon (low sodium) soy sauce
  • 1 ½ teaspoons sesame oil
  • ½ pound diced pork belly
  • 1 ½ tablespoons vegetable oil


  • 1 recipe kimchi fried rice
  • 1 ½ cups all purpose flour, divided
  • 3 eggs, divided
  • 1 cup panko breadcrumbs
  • salt and pepper to taste
  • vegetable oil for frying


  • For aioli: Place garlic and green onions into the work bowl of a food processor and pulse 5 times. Add the remaining aioli ingredients and process until almost smooth. Season with salt and pepper and stir. Set aside until ready to use.
  • Place all pork marinade ingredients into a bowl and whisk together until fully combined. Add pork and toss together until completely coated. Allow mixture to marinate, about 15 minutes.
  • In a large wok or sauté pan add oil and place over high heat. Cook pork for 2 to 3 minutes and drain onto paper towels.
  • Make fried rice and fold pork belly into mixture. Place the pork fried rice into the refrigerator until chilled, about 2 hours.
  • Once the rice has chilled, stir in ½ cup of flour and 1 egg until completely combined.
  • Place remaining flour, eggs (lightly beaten) and panko in three separate shallow dishes. Take 2 ½ to 3 tablespoons of the rice mixture and gently form into a ball.
  • Carefully dredge the ball in the flour, followed by the eggs and finally the panko until completely coated, shaking off any excess. Place breaded ball onto a parchment lined baking sheet and repeat until all the rice mixture has been used. Place the baking tray in the freezer and freeze balls for about 1 hour.
  • Preheat oil to 350°F.
  • Fry balls in the oil, a few at a time, for about 4 to 5 minutes or until golden brown. Drain onto paper towels and season with salt and pepper. Repeat until all balls have been fried. Serve immediately with aioli.


  • *Makes 24 to 28 Rice Balls
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