I just made these Crispy Gochujang Rice Balls with molten mozzarella and a blistered soy glaze and I swear they belong in every Quick Recipes Snacks rotation.
I’m obsessed with these gochujang cheesy rice balls. The outside gets this thin crispy toast while the inside spills molten mozzarella, and I will stop whatever I’m doing to eat one.
I love the sticky texture of InnovAsian sticky white rice mixed with spicy gochujang it hits salty, sweet, and hot all at once. And the chew is addictive.
I eat them for late-night snacks, for lunch, even for a quick flex at parties. They’re messy, loud, totally satisfying.
Watch me scarf them down. Yummy Comfort Food and Quick Recipes Snacks approved.
You need them in your life right now.
Ingredients
- Basically the glue of the ball, chewy and comforting, holds everything together.
- Plus it gives spicy-sweet heat and deep umami that wakes up the whole bite.
- Melty, stringy cheese surprise in the center that makes every bite rewarding.
- Basically adds richness and helps the outside brown for a light crisp.
- Brings salty umami gloss, just brush on for savory depth.
- Plus a tiny pinch can lift flavors if your soy is mellow.
Ingredient Quantities
- 1 (8.8 oz / about 250 g) InnovAsian sticky white rice, heated according to package (about 2 cups cooked)
- 2 tbsp gochujang sauce
- 4 oz mozzerella cheese, cut into 6–7 small cubes or use shredded if you prefer
- 1 tbsp olive oil
- 1–2 tsp soy sauce for brushing (adjust to taste)
- optional: a pinch of salt, if your soy sauce is low sodium and you want more flavor
How to Make this
1. Heat the InnovAsian sticky white rice in the microwave for about 5 minutes according to the package so you end up with roughly 2 cups cooked rice, hot and pliable.
2. Dump the hot rice into a large bowl, let it cool for a minute or two so it won’t melt the cheese right away, then stir in 2 tbsp gochujang until the rice is evenly coated. Taste and if your gochujang is mild, add a little more.
3. Prepare 4 oz mozzerella by cutting into 6 or 7 small cubes, or use shredded if you like easier stuffing.
4. Lightly oil your hands or the rice mold so the rice doesn’t stick. Fill the mold halfway with the gochujang rice, press gently but not too hard.
5. Nestle one cube of mozzerella in the center, then top with more gochujang rice to completely enclose the cheese. Press and close the mold tightly to compact the ball. If you dont have a mold, use your hands to shape into rounds.
6. Repeat until you have 6 to 7 rice balls. If the rice gets too sticky, wet your hands with cold water between balls.
7. Heat 1 tbsp olive oil in a skillet over medium high heat until shimmering. Add the rice balls, leaving a bit of space so they dont knock into each other.
8. Brush the tops of the rice balls with 1 to 2 tsp soy sauce (adjust to taste). Toast for 2 to 3 minutes per side, turning carefully with a spatula or tongs, until a light crust forms and they are heated through.
9. Remove from the pan, let sit a minute so the cheese settles, then serve hot. Optional: sprinkle a pinch of salt only if your soy sauce was low sodium, or add sesame seeds and chopped scallion for extra flavor.
10. Tip: if you want extra crisp, finish under a hot broiler for 1 minute or give them a quick shallow fry in a bit more oil but watch closely so they dont burn.
Equipment Needed
1. Microwave (or microwave-safe heating source)
2. Large mixing bowl
3. Rubber spatula or wooden spoon
4. Rice mold or a small round measuring cup (or just use your hands)
5. Cutting board and a small knife (for the mozzarella)
6. Nonstick or stainless skillet
7. Silicone brush (for soy sauce) or a small spoon
8. Spatula or tongs for turning
9. Measuring spoons (for gochujang and oil)
10. Damp towel or paper towels (to wet hands and clean up)
FAQ
Gochujang Cheesy Rice Balls Recipe Substitutions and Variations
- Sticky white rice: swap with short-grain sushi rice. It sticks the same and holds shape when you roll the balls.
- Gochujang sauce: use gochugaru mixed with a little honey and soy sauce for spice and sweetness if you don’t have the paste.
- Mozzarella cheese: try cubed Monterey Jack or a mild cheddar for meltiness and flavor.
- Soy sauce (for brushing): replace with tamari or coconut aminos if you need gluten-free or a less salty option.
Pro Tips
1. Let the rice cool just a bit before stuffing the cheese, but keep it warm enough to stick. If it is too hot the cheese will melt out when you press it, and if it is too cool the balls wont bind well. Aim for warm, pliable rice.
2. Freeze the mozzarella cubes for 10 to 15 minutes before stuffing. They hold their shape better and you get that gooey center longer, instead of a cheese runoff mess.
3. Use a little cornstarch or panko on the outside if you want extra crunch. Lightly dust or roll the formed balls before pan toasting and they will brown up nicer without sticking. Don’t overload the pan so they have room to crisp.
4. Brush soy sauce only right before searing and keep a paper towel handy to blot excess. Too much liquid makes the rice soggy and makes them fall apart when you flip. Wet your hands between balls if the rice gets sticky, not too much water though or they’ll be mushy.
Gochujang Cheesy Rice Balls Recipe
I just made these Crispy Gochujang Rice Balls with molten mozzarella and a blistered soy glaze and I swear they belong in every Quick Recipes Snacks rotation.
2
servings
452
kcal
Equipment: 1. Microwave (or microwave-safe heating source)
2. Large mixing bowl
3. Rubber spatula or wooden spoon
4. Rice mold or a small round measuring cup (or just use your hands)
5. Cutting board and a small knife (for the mozzarella)
6. Nonstick or stainless skillet
7. Silicone brush (for soy sauce) or a small spoon
8. Spatula or tongs for turning
9. Measuring spoons (for gochujang and oil)
10. Damp towel or paper towels (to wet hands and clean up)
Ingredients
-
1 (8.8 oz / about 250 g) InnovAsian sticky white rice, heated according to package (about 2 cups cooked)
-
2 tbsp gochujang sauce
-
4 oz mozzerella cheese, cut into 6–7 small cubes or use shredded if you prefer
-
1 tbsp olive oil
-
1–2 tsp soy sauce for brushing (adjust to taste)
-
optional: a pinch of salt, if your soy sauce is low sodium and you want more flavor
Directions
- Heat the InnovAsian sticky white rice in the microwave for about 5 minutes according to the package so you end up with roughly 2 cups cooked rice, hot and pliable.
- Dump the hot rice into a large bowl, let it cool for a minute or two so it won't melt the cheese right away, then stir in 2 tbsp gochujang until the rice is evenly coated. Taste and if your gochujang is mild, add a little more.
- Prepare 4 oz mozzerella by cutting into 6 or 7 small cubes, or use shredded if you like easier stuffing.
- Lightly oil your hands or the rice mold so the rice doesn't stick. Fill the mold halfway with the gochujang rice, press gently but not too hard.
- Nestle one cube of mozzerella in the center, then top with more gochujang rice to completely enclose the cheese. Press and close the mold tightly to compact the ball. If you dont have a mold, use your hands to shape into rounds.
- Repeat until you have 6 to 7 rice balls. If the rice gets too sticky, wet your hands with cold water between balls.
- Heat 1 tbsp olive oil in a skillet over medium high heat until shimmering. Add the rice balls, leaving a bit of space so they dont knock into each other.
- Brush the tops of the rice balls with 1 to 2 tsp soy sauce (adjust to taste). Toast for 2 to 3 minutes per side, turning carefully with a spatula or tongs, until a light crust forms and they are heated through.
- Remove from the pan, let sit a minute so the cheese settles, then serve hot. Optional: sprinkle a pinch of salt only if your soy sauce was low sodium, or add sesame seeds and chopped scallion for extra flavor.
- Tip: if you want extra crisp, finish under a hot broiler for 1 minute or give them a quick shallow fry in a bit more oil but watch closely so they dont burn.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 282g
- Total number of serves: 2
- Calories: 452kcal
- Fat: 20.5g
- Saturated Fat: 8g
- Trans Fat: 0.25g
- Polyunsaturated: 1.8g
- Monounsaturated: 7g
- Cholesterol: 40mg
- Sodium: 750mg
- Potassium: 225mg
- Carbohydrates: 51g
- Fiber: 1.6g
- Sugar: 3g
- Protein: 19g
- Vitamin A: 200IU
- Vitamin C: 0.5mg
- Calcium: 150mg
- Iron: 1mg