Crispy Gochujang Rice Balls Filled with Cheese
sticky rice, cooked
gochujang paste, as needed
Mozzarella sticks, cut into 1-inch squares
olive oil, as needed
soy sauce, as needed
rice molds in your favorite shape
Prepare the sticky rice fresh so it is warm. Transfer prepared rice to a large bowl and mix in as much gochujang paste as you want, starting with about 2 tablespoons. Add more as desired.
Fill the rice mold halfway. Add a piece of mozzarella into the center of the rice. Add more rice to fill the mold. Add the top of the mold and press gently to form. Set aside the formed rice and continue forming the rice balls until you’ve used all of your rice.
Add 1 tablespoon olive oil to a skillet on medium high heat.
Working with a few at a time, add the formed rice to skillet and brush the tops with soy sauce.
Sauté on both sides until crispy.
Serve immediately.
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