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Air Fryer Kimchi Cheese Balls

Name: Air Fryer Kimchi Cheese Balls
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4 servings
Ingredients: 1 cup well-fermented kimchi, finely chopped and squeezed dry; 6 oz mozzarella cheese, cut into ½-inch cubes; 2 oz cream cheese, softened; 1 scallion, finely chopped; 1 tsp sesame oil; ½ cup all-purpose flour; 2 eggs, beaten; 1½ cups panko breadcrumbs; cooking spray; gochujang mayo (2 tbsp mayo mixed with 1 tbsp gochujang); sesame seeds for garnish

4.7(2)

14 min

Time

375°F

Temp

175 cal

Cal

Serves

Ingredients

Filling

1 cup well-fermented kimchi, finely chopped and squeezed dry

6 oz mozzarella cheese, cut into ½-inch cubes

2 oz cream cheese, softened

1 scallion, finely chopped

1 tsp sesame oil

Coating

½ cup all-purpose flour

2 eggs, beaten

1½ cups panko breadcrumbs

cooking spray

Dipping

gochujang mayo (2 tbsp mayo mixed with 1 tbsp gochujang)

sesame seeds for garnish

Equipment

Oil Sprayer Mister

Steps

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.

💡

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.

🎉

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