Korean Mozzarella Cheese Balls Recipe

If you crave stretchy, gooey cheese and delight in playful bites, Korean Mozzarella Cheese Balls are going to be your new obsession. Imagine golden, crispy spheres filled with melty mozzarella, encased in a slightly sweet, chewy dough—each one practically begging to be pulled apart and shared with friends or devoured all to yourself. This is a street food superstar in Korea for good reason, and it’s easier to make at home than you might think. Whether you’re hosting a party, looking to impress, or want something fun to enjoy on movie night, Korean Mozzarella Cheese Balls check all the boxes.

Ingredients You’ll Need

The best part about Korean Mozzarella Cheese Balls? Each ingredient has a starring role, working together for that signature chew and cheesiness. Don’t be tempted to swap or skip—these are simple, but essential, for the ultimate snacking experience!

• Glutinous Rice Flour: Gives that addictive chewy texture unique to Korean cheese balls—regular rice flour won’t do the trick!
• All-Purpose Flour: Balances the chewiness and helps structure the dough so it’s tender but holds together.
• Baking Powder: Adds a touch of lift, guaranteeing your cheese balls are soft instead of dense.
• Granulated Sugar: Just a bit brings a gentle sweetness, contrasting beautifully with the salty cheese.
• Salt: Enhances all the flavors and keeps things from being one-note.
• Melted Butter: Adds richness and a subtle nutty flavor to the dough (plus helps with texture).
• Hot Water: Helps activate the starches in the glutinous rice flour and brings the dough together smoothly.
• Mozzarella Cheese (grated): The star of the show; pick a low-moisture mozzarella for the best stretch and melt.
• Cheese Seasoning: This coating gives that signature cheesy flavor and a savory kick—look for it in Asian groceries or use your favorite cheese powder.
• Garlic Powder: Elevates the aroma and adds savory depth to the finishing touch.
• Parsley (optional): A pop of green and freshness to brighten up your cheese balls.

How to Make Korean Mozzarella Cheese Balls

Step 1: Mix the Dough

In a large mixing bowl, whisk together the glutinous rice flour, all-purpose flour, baking powder, granulated sugar, and salt. Pour in the melted butter and hot water, mixing everything together until combined. The dough should look a bit shaggy at first, but will come together quickly.

Step 2: Knead Until Smooth

Dive in with your hands and knead the mixture for several minutes. You’re aiming for a soft, slightly tacky dough that holds its shape—think somewhere between bread dough and playdough. If it feels dry, add a splash more hot water; if too sticky, dust in a sprinkle of rice flour.

Step 3: Divide and Shape the Dough Balls

Using a kitchen scale or just eyeballing it, divide the dough into pieces about 25 grams each. Roll each into a tight ball between your palms, then place them on a tray covered with a damp towel to keep them from drying out while you work.

Step 4: Prepare the Mozzarella Filling

Take your grated mozzarella and weigh or portion out 6–8 grams per cheese ball. Squeeze each portion gently to form a compact ball—the firmer you pack them, the better they’ll melt inside.

Step 5: Fill and Seal the Cheese Balls

Flatten one piece of dough in your palm to create a small disc. Place a mozzarella ball in the center, then carefully gather the edges of the dough up and around the cheese, pinching and rolling to seal. Aim for smooth, crack-free balls. If you notice any cracks, dab your fingertip in water and smooth them out for perfect results.

Step 6: Fry to Golden Perfection

Heat about 2 inches of oil in a pan over low heat—you want it gently bubbling, not fiercely sizzling. Gently lower the cheese balls in, working in batches, and fry for about 3–5 minutes. Stir or swirl the pan occasionally to ensure even browning and that classic round shape. They should be golden and crispy outside, melty inside.

Step 7: Drain and Toss with Seasoning

As soon as the Korean Mozzarella Cheese Balls are golden, transfer them to a cooling rack or a plate lined with paper towels to drain off excess oil. Quickly mix the cheese seasoning with garlic powder and parsley. While the balls are still warm, toss them thoroughly in the seasoning so every surface gets covered in that irresistible layer.

How to Serve Korean Mozzarella Cheese Balls

Garnishes

Give your Korean Mozzarella Cheese Balls an extra sprinkle of parsley, or for a pretty finish, try flaky sea salt, a pinch of smoked paprika, or finely grated parmesan. A little drizzle of honey or a side of marinara for dipping also makes every bite pop.

Side Dishes

These crave-worthy cheese balls are standouts on their own, but they’re even better with a fresh, crunchy side. Try them with a bright Asian slaw, pickled radishes, or a simple cucumber salad to balance the richness. If you want to dial up the indulgence, serve with crispy fries or tteokbokki for a full Korean street food experience.

Creative Ways to Present

Turn your table into a party! Skewer the cheese balls with tiny cocktail picks for shareable bites, arrange in a pyramid on a platter for a dramatic effect, or tuck into paper cones lined with parchment for that real-deal street food vibe. You can even pack them into lunchboxes as a fun, surprise treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Korean Mozzarella Cheese Balls left (good luck!), let them cool completely before popping them into an airtight container. They’ll keep in the fridge for up to three days, but their prime time is honestly when they’re fresh and hot.

Freezing

Want to stock up for future cravings? Shape and fill the uncooked cheese balls, then freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag. When you’re ready, fry straight from frozen—they’ll just need an extra minute or two in the oil. Avoid freezing after frying, as the crust won’t stay as crisp.

Reheating

The best way to revive leftover cheese balls is to pop them in a preheated oven or air fryer at 350°F until heated through and crisp again—usually about 5–8 minutes. Microwaving is fast but will soften the crust, so avoid unless you’re in a pinch.

FAQs

What kind of cheese seasoning should I use?

Classic Korean Mozzarella Cheese Balls are often tossed in special cheese powder blends found at Asian supermarkets, but don’t worry if you can’t find them—use any cheese-flavored popcorn seasoning, powdered parmesan, or even a mix of sharp cheddar powder for that cheesy magic.

Can I use regular rice flour instead of glutinous rice flour?

For authentic chewy texture, glutinous rice flour is essential. Regular rice flour just won’t give you the signature pull and bite Korean Mozzarella Cheese Balls are famous for.

Why did my cheese leak out during frying?

Be sure your dough is sealed tightly around the mozzarella and without cracks. If the cheese finds even a tiny opening, it can seep out in the oil. A little water on your fingers helps smooth the dough together for a perfect seal.

Can I bake instead of fry the cheese balls?

You can, but baking won’t give the same crispy texture as frying. If you want to try, bake at 375°F on a parchment-lined tray, rotating once, until golden—expect a denser bite and less crunch.

What are some fun ways to flavor these cheese balls?

Give your Korean Mozzarella Cheese Balls a twist by adding smoked paprika, chili powder, or even curry powder to the dough or seasoning. Try stuffing the center with a pinch of chopped pepperoni or kimchi for a fun surprise.

Final Thoughts

You simply can’t go wrong with a batch of homemade Korean Mozzarella Cheese Balls—they’re fun to make, utterly irresistible to eat, and just might become your go-to treat for everything from parties to cozy nights in. Grab your cheese, get rolling, and let the snacking adventure begin!

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