From Tasty.
Your new favorite cheesy snack! @agrooveforfood’s Korean Gochujang Fried Mozzarella Balls. Crispy, golden, and filled with gooey mozzarella, each bite is tossed in a sticky-sweet gochujang glaze that hits the perfect balance of spicy and sweet. Finished with a creamy drizzle of sriracha mayo, a sprinkle of toasted sesame seeds, and fresh chives, these make the perfect cheesy bite! FULL RECIPE BELOW
Ingredients: 1 cup all purpose flour 3 eggs, beaten 1.5 cups panko breadcrumbs 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano ½ tsp salt ¼ tsp black pepper ½ tsp cayenne pepper 2 packs mozzarella balls 3-4 cups neutral oil for frying Gochujang Sauce: ¼ cup soy sauce 2 tbsp unseasoned rice vinegar 1 tbsp gochujang paste 3 tbsp honey 2 tsp toasted sesame oil 2 tbsp dark brown sugar 4 garlic cloves, minced 1 tsp grated fresh ginger ¼ tsp black pepper 1.5 tsp cornstarch mixed with 1.5 tsp cold water (for thickness) Assembly: Drizzle of sriracha mayo Sesame seeds Fresh chives How to make it: 1. Set up your dredging system with 3 bowls -Flour, beaten eggs, and breadcrumbs mixed with paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne. 2. Dip mozzarella balls in flour, then eggs, then breadcrumbs (repeat with eggs and breadcrumbs for crispiness). 3. Place balls on a parchment-lined tray and freeze for 20 min until firm. 4. Meanwhile, combine sauce ingredients in a small pot and simmer over medium-low heat, stirring occasionally, until thick, about 5 min. Remove from heat and set aside. 5. In a large heavy-bottomed pot over medium-high heat, heat 2 inches of oil to 350°F. Fry 3-4 balls at a time for 2-3 min, until golden and crispy. Adjust the heat as needed to prevent burning. 6. Brush the fried balls with the sauce. Top with spicy mayo, sesame seeds, and chives. Serve hot! TIP: After breading and freezing, store them in a freezer bag so you can fry up a batch whenever the craving strikes.
