Preparation

The best arancini aren't made from fresh risotto—they're made from yesterday's forgotten rice, slightly dried and ready to be reborn. This version throws away the rulebook by stuffing Korean kimchi and its funky fermented soul into Italian tradition, creating something that belongs to no country and every craving.

Preparation

1. In a large bowl, combine the leftover rice, chopped kimchi, kimchi juice, sesame oil, scallions, and gochugaru. Mix thoroughly. The rice should be sticky; if it's too dry, add an extra tablespoon of kimchi juice or water.
2. Take a golf-ball-sized amount of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center, then wrap the rice around it, forming a tight ball. Repeat with remaining mixture.
3. Set up your breading station: one shallow bowl with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Roll each rice ball first in flour, then dip in egg, then coat thoroughly in panko. Set aside on a plate.
5. Heat 2-3 inches of vegetable oil in a deep pot to 350°F (175°C).
6. Fry the arancini in batches, 3-4 minutes each, until deep golden brown. Don't overcrowd the pot.
7. Drain on paper towels and serve hot with soy sauce or gochujang mayo for dipping.

The leftover advantage: Day-old rice has lost moisture, which means it holds together better and creates a superior crust. Fresh rice will give you mushy, falling-apart arancini. So this isn't just a leftover recipe—it's actually the better way to make them.