SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/panko-crusted-kimchi-balls-with-ginger-scallion-oil
Printed July 29, 2026
Printed July 29, 2026
Air Fryer Alchemist
Panko-Crusted Kimchi Balls with Ginger-Scallion Oil
Fermented cabbage gets bound into crispy spheres that are tangy inside and shattering-crisp outside. This is Korean flavor wrapped in Japanese technique, unified by hot air.
Ingredients
- 2 cups well-drained kimchi, finely chopped
- 1 cup cooked short-grain rice, cooled
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons kimchi juice
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 3 tablespoons neutral oil
- 2 tablespoons fresh ginger, finely grated
- 4 scallions, thinly sliced
- 1 teaspoon sesame oil
- Sesame seeds for garnish
Preparation
The genius of this dish lies in using the air fryer to achieve what deep frying does—crispy panko—while keeping the interior from overcooking. Kimchi's fermented funk mellows just enough to become addictive rather than aggressive.
Preparation
- Squeeze kimchi extremely well to remove excess moisture. This is critical; wet kimchi will make soggy balls.
- Mix chopped kimchi with cooked rice, mozzarella, and kimchi juice until the mixture holds together when pressed.
- Form mixture into golf ball-sized spheres. Freeze for 15 minutes to firm up.
- Roll each ball in beaten egg, then coat thoroughly with panko, pressing crumbs to adhere.
- Arrange in air fryer basket and spray lightly with cooking spray. Air fry at 380°F for 12 minutes, turning once halfway through, until golden brown.
- While balls cook, make ginger-scallion oil by gently heating neutral oil in a small pan, then pouring it over grated ginger and sliced scallions. Add sesame oil and stir.
- Serve kimchi balls hot, drizzled with ginger-scallion oil and sprinkled with sesame seeds.
Texture Engineering
The mozzarella serves a dual purpose: its fat keeps the interior moist while its melting properties help bind the rice and kimchi. The panko's large, airy flakes are ideal for air frying, creating maximum crunch without dense breading.
