Chewy, mochi-like fried donut holes stuffed with gooey mozzarella cheese. These crispy cheese balls are so addicting that everyone will be reaching for them at the dinner table.
What are Korean Cheese Balls?
Korean cheese balls are basically crispy, savory, donut holes stuffed with mozzarella cheese. These cheese balls have a crispy but chewy outer layer and are stuffed with melty mozzarella cheese, giving that ultimate cheese pull as you bite into one.
These cheese balls are often served as a side menu item at Korean Fried Chicken restaurants. They are savory, cheesy and so crispy, the ultimate comfort food!
What you’ll need to make these Korean Cheese Balls:
- Glutinous rice flour: this gives you that chewy, mochi-like texture. Glutinous rice flour can be found at all Asian stores or even your local grocery store in the Asian section. Mochiko is a common brand that most grocers carry.
- Bread flour: this gives that perfect crispiness to the cheese balls.
- Baking powder
- Hot water
- Mozzarella sticks: I used low-moisture mozzarella, it’s perfect for frying and gives that addicting cheese pull.
How to make Korean Cheese Balls:
These Korean cheese balls are super easy to make, and take less time than you think! I like to make a few batches and keep them in the freezer whenever I crave them. They reheat really well in the air fryer!
- In a mixing bowl, combine all your dry ingredients with the hot water. Mix until you form a shaggy dough.
- Lotion up your hands with some oil and knead the shaggy dough until it is smooth and supple. Wrap the dough up with some plastic wrap and let it chill in the fridge for 30 min.
- Roll the dough into a log, and cut it into 12 equal pieces.
- Stuff each piece of dough with a piece of cheese and roll it into a ball.
- Fry each stuffed dough ball in the oil and enjoy!
Watch how to make these Korean Cheese Balls:
More Favorite Korean Street Foods:
- Creamy Rice Paper Rabokki ( Tteokbokki + Ramen)
- Dong Geu Rami Kimbap
- Tofu Tangsuyuk (Korean Sweet and Sour Tofu)
- Sodduk Sodduk (Korean Rice Cake & Sausage Skewers) with Gochujang Aioli
- Strawberry Tanghulu
- Karaage (Japanese Fried Chicken)
I hope you enjoy these Korean Cheese Balls! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
- 1 cup Glutinous rice flour
- ¼ cup Bread flour
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- ½ cup hot water
- 2 oz mozzarella sticks, low-moisture
- In a large mixing bowl, combine the glutinous rice flour, bread flour, sugar, baking powder, and hot water. Using a wooden spoon, mix all the ingredients to form a shaggy dough.
- Place a small amount of oil on the palms of your hands and coat them evenly to prevent the dough from sticking to your hands. Knead the shaggy dough until it is smooth and supple. Transfer the dough onto a piece of plastic wrap and cover. Chill the dough in the fridge for about 30 minutes.
- After the dough has been chilled, roll the dough into a long log, about 1-inch in diameter. Divide the dough into 12 equal pieces. Roll each piece in between the palms of your hands to form round balls. Set it aside.
- Cut the cheese sticks into 12 equal pieces. Place a piece of cheese in the middle of each dough ball and roll again to cover the cheese. Set them aside.
- Fill a large Dutch oven (or heavy-bottomed pot) halfway up with neutral oil. Heat the oil on medium heat until it reaches 350ºF.
- Carefully place the dough balls into the oil, making sure not to overcrowd the pot. Deep fry the cheese balls for about 5-8 minutes, or until they are golden brown and float to the top. **The dough balls will sink to the bottom for the first few minutes but will start to float once they are fully cooked. **
- Transfer the cheese balls to a wire rack to cool. Toss the cheese balls into the FBJ Mala Spice Mix and enjoy!