I used microwave-steamed sticky rice, gochujang, and mozzarella to create stuffed rice balls with a quick skillet finish, and I share the full recipe in my Homemade Cookbook.

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I never thought a simple snack could make me stop, but these Gochujang Cheesy balls do. The spicy tang of gochujang meets a gooey mozzarella center and suddenly everything else tastes plain.

I love serving them when I want something impressive without the fuss, and honestly they are the kind of thing that pops up on Tasty Recipes Videos or gets tagged Yummy Comfort Food by my friends. They wont come out perfect every time but those little flaws make them more fun to eat, and you will wanna make them again and again.

Ingredients

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Sticky white rice: loads of carbs for energy, some fiber and a great chewy texture
Gochujang sauce: spicy, slightly sweet, adds umami and depth, but can be salty
Mozzarella cheese: melty mild, gives protein and fat and makes the center gloriously gooey
Olive oil: light frying oil adds healthy fats and a mild golden crisp on outside
Soy sauce: salty umami glaze for brushing, boosts flavor but watch the salt

Ingredient Quantities

1 (8.8 oz) package InnovAsian sticky white rice or about 2 cups cooked sticky rice

2 tbsp gochujang sauce (add more if you like it spicy)

4 oz mozzzerella cheese, shredded or cut into 6 to 7 small cubes (about 1/2 cup)

1 tbsp olive oil

1 to 2 tbsp soy sauce for brushing

How to Make this

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1. Microwave the InnovAsian sticky white rice (
8.8 oz package or about 2 cups cooked sticky rice) on high for 5 minutes until hot, then dump it into a large bowl.

2. Stir in 2 tbsp gochujang sauce until the rice is evenly coated, taste and add more if you like it spicy.

3. Lightly oil your hands or the rice mold so rice wont stick, then fill the mold halfway with the gochujang rice and press down gently.

4. Place a bit of mozzarella (a cube or small handful of shredded, about 4 oz total divided) in the center of the rice, then top with more rice and press/close the mold tight to seal.

5. Repeat until you have about 6 to 7 rice balls. If you don’t have a mold, shape them by hand, pressing well so the cheese is completely enclosed.

6. Heat 1 tbsp olive oil in a skillet over medium high heat until shimmering.

7. Place the rice balls in the skillet seam side down, brush the tops with 1 to 2 tbsp soy sauce, and let them cook undisturbed 2 to 3 minutes so a crust forms.

8. Carefully flip each ball, brush the other side with soy sauce, and cook another 2 to 3 minutes until both sides are slightly crisp and golden and the cheese inside is melty.

9. Transfer to a plate, let rest a minute so the cheese stops sloshing, then serve hot.

Equipment Needed

1. Microwave or microwave-safe plate
2. Large mixing bowl
3. Tablespoon measuring spoon (for the gochujang)
4. Rice mold or plastic wrap and your hands to shape
5. Spoon or silicone spatula to stir the rice
6. Skillet, nonstick or cast iron, about 10 inch
7. Pastry brush for brushing soy sauce
8. Tongs or a flat spatula for flipping
9. Cutting board and knife to cube the mozzarella
10. Plate or tray to rest and serve the rice balls, dont forget napkins

FAQ

What rice should I use and can I swap it out? Short grain sticky rice or sushi rice is best, like the InnovAsian sticky white rice you listed, about 2 cups cooked. You can try regular long grain, but it rarely sticks together well, so it’s harder to form balls.

How do I stop the balls from falling apart while frying? Press the rice firmly around the cheese, chill the shaped balls 15 to 30 minutes so they set, and use slightly wet hands when shaping. Fry over medium heat in the 1 tbsp olive oil so the outside crisps without the center bursting open.

Can I bake or air fry them instead of pan frying? Yes, bake at 400 F for 12 to 18 minutes turning once, or air fry at 350 F for 10 to 12 minutes. They’ll still be tasty but not quite as deep crunchy as shallow frying.

How do I get melty cheese inside without burning the rice? Use small mozzarella cubes or shredded cheese, seal the rice tightly, and fry on medium heat. Cover the pan for a minute if needed to trap heat and help the cheese melt, then uncover to crisp the exterior. Brushing with 1 to 2 tbsp soy sauce near the end adds color and flavor.

Can I make these ahead or freeze them? Yep. Assemble and freeze the raw balls on a tray, then move to a bag when solid. Cook from frozen adding a few extra minutes. Cooked balls keep in the fridge 2 to 3 days, reheat in oven or air fryer to re-crisp.

How spicy will they be and can I adjust the heat? Gochujang is sweet and tangy with a medium heat. The recipe calls for 2 tbsp, but use more if you like it spicy, less if you don’t. You can mellow it by mixing a little honey or mayo into the rice if needed.

Gochujang Cheesy Rice Balls Recipe Substitutions and Variations

Sticky white rice: use short-grain sushi rice or glutinous “mochi” rice if you want extra chew, regular long-grain rice wont hold together as well.
Gochujang: no gochujang? stir 1 tbsp sambal oelek or sriracha with 1 tsp miso and a pinch of sugar or honey to copy the sweet-fermented heat.
Mozzarella: swap for Monterey Jack, provolone or a mild melting cheddar for similar gooey stretch, halloumi works if you want chew but it wont melt the same.
Soy sauce (for brushing): use tamari for gluten free, coconut aminos for lower sodium and a sweeter note, or just low-sodium soy.

Pro Tips

* Chill them first. After you shape a few rice balls pop them in the freezer for 10 to 15 minutes so they firm up. It makes searing way easier and lowers the chance the cheese will burst out, youll thank me later.

* Seal the cheese tightly and make the seam the bottom when you fry. Use lightly oiled hands or cling wrap to press them so the filling is completely enclosed, otherwise you’ll get leaking cheese and a mess.

* Be careful with soy sauce because it burns fast. Brush a thin layer right before you flip or in the last 30 to 60 seconds of cooking, not too early, or the sugars will char and taste bitter.

* Use low moisture mozzarella or chill your cheese cubes first so they melt nicely without turning into a watery center. If you want extra crunch roll the outside in a little panko or toasted rice crumbs before frying, but dont add so much that the rice wont crisp.

Gochujang Cheesy Rice Balls Recipe

Recipe by James Level

0.0 from 0 votes

I used microwave-steamed sticky rice, gochujang, and mozzarella to create stuffed rice balls with a quick skillet finish, and I share the full recipe in my Homemade Cookbook.

Servings

servings

Calories

421

kcal

Equipment: 1. Microwave or microwave-safe plate
2. Large mixing bowl
3. Tablespoon measuring spoon (for the gochujang)
4. Rice mold or plastic wrap and your hands to shape
5. Spoon or silicone spatula to stir the rice
6. Skillet, nonstick or cast iron, about 10 inch
7. Pastry brush for brushing soy sauce
8. Tongs or a flat spatula for flipping
9. Cutting board and knife to cube the mozzarella
10. Plate or tray to rest and serve the rice balls, dont forget napkins

Ingredients

1 (8.8 oz) package InnovAsian sticky white rice or about 2 cups cooked sticky rice
2 tbsp gochujang sauce (add more if you like it spicy)
4 oz mozzzerella cheese, shredded or cut into 6 to 7 small cubes (about 1/2 cup)
1 tbsp olive oil
1 to 2 tbsp soy sauce for brushing

Directions

Microwave the InnovAsian sticky white rice (
8 oz package or about 2 cups cooked sticky rice) on high for 5 minutes until hot, then dump it into a large bowl.
Stir in 2 tbsp gochujang sauce until the rice is evenly coated, taste and add more if you like it spicy.
Lightly oil your hands or the rice mold so rice wont stick, then fill the mold halfway with the gochujang rice and press down gently.
Place a bit of mozzarella (a cube or small handful of shredded, about 4 oz total divided) in the center of the rice, then top with more rice and press/close the mold tight to seal.
Repeat until you have about 6 to 7 rice balls. If you don’t have a mold, shape them by hand, pressing well so the cheese is completely enclosed.
Heat 1 tbsp olive oil in a skillet over medium high heat until shimmering.
Place the rice balls in the skillet seam side down, brush the tops with 1 to 2 tbsp soy sauce, and let them cook undisturbed 2 to 3 minutes so a crust forms.
Carefully flip each ball, brush the other side with soy sauce, and cook another 2 to 3 minutes until both sides are slightly crisp and golden and the cheese inside is melty.
Transfer to a plate, let rest a minute so the cheese stops sloshing, then serve hot.

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: 306g
Total number of serves: 2
Calories: 421kcal
Fat: 18.4g
Saturated Fat: 7.6g
Trans Fat: 0g
Polyunsaturated: 1.3g
Monounsaturated: 8.5g
Cholesterol: 40mg
Sodium: 1300mg
Potassium: 198mg
Carbohydrates: 43.8g
Fiber: 0.8g
Sugar: 5.3g
Protein: 17g
Vitamin A: 220IU
Vitamin C: 0.5mg
Calcium: 295mg
Iron: 0.9mg

Gochujang Cheesy Rice Balls Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Gochujang Cheesy Rice Balls Recipe Substitutions and Variations

Pro Tips