Air Fryer Kimchi Cheese Balls
Kimchi Cheese Balls combine fermented kimchi, mozzarella, cream cheese, and panko breadcrumbs; air fry at 375°F for 14 minutes until crunchy with a molten cheese core.
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Method
- 1
Mix chopped kimchi, cream cheese, scallion, and sesame oil together, then fold in mozzarella cubes gently.
- 2
Scoop mixture into 12 portions and roll into tight balls, then freeze on a parchment-lined tray for 15 minutes to firm up.
- 3
Dredge each ball in flour, dip in beaten egg, then roll in panko, pressing to adhere; repeat the egg and panko step for extra crunch.
- 4
Arrange in a single layer in the air fryer basket, spray generously with cooking spray, and cook at 375°F for 12–14 minutes, turning once, until deep golden brown.
- 5
Let cool for 3 minutes — the filling is molten — then serve with gochujang mayo and sesame seeds.
Pro tip. Use well-aged kimchi that has been fermenting for at least 3–4 weeks — its intense sourness balances perfectly against the rich melted cheese. Squeezing out excess liquid from the kimchi is critical.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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