Savory Kimchi and Cheese Rice Balls

In a large mixing bowl, combine the cooked rice, finely chopped kimchi, shredded mozzarella cheese, gochujang, sesame oil, sugar, and salt. Mix thoroughly with a spoon or your hands until all ingredients are well incorporated.

Divide the mixture into 8 equal portions. Using slightly damp hands, firmly shape each portion into a compact ball, about 2 inches in diameter.

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the rice balls into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.

Cook the rice balls for 3-4 minutes per side, or until golden brown and crispy. Gently turn them to ensure even browning on all sides.

Remove the cooked rice balls from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve immediately and enjoy your delicious Korean Kimchi and Cheese Rice Balls!