Korean Cheese Ball Recipe

how to make Korean Cheese Ball

• Mix Dry Ingredients: In a large mixing bowl take 1 cup of glutinous flour and ⅓ cup grams of pastry flour. Add ⅛ teaspoon of baking powder and ¼ teaspoon of salt. Use the spatula or hand whisk and mix everything. 
  
• Add Water: Now, you have to add ⅓ cup of hot water to make the dough. Pour the hot water little by little and mix with a spatula. Sometimes you may need more water; it depends on the brand of flour you are using. 
  
• Add Butter: Next, add 1 tablespoon of unsalted butter. You don’t need to melt it. Just add in the mixed dough, use your hand and mix the butter with the dough. Once butter is properly mixed with the dough, use your hand and knead until you get a soft dough.
  
• Preparation: Divide the dough into equal portions. You can make 9-10 balls with the amount of dough we have. Take a few sticks of mozzarella cheese and cut them into small cubes. We will need 9-10 cheese pieces to make the cheese ball.
  
• Make The Cheeseball: Take one portion of the dough in hand, spread it, and give it a round shape of bread. Now keep the cube of cheese in the middle and seal the edges. Make it a round ball, and it’s ready to fry. 
  
•  Fry The Cheesebal: Turn on the stove, put a deep pan ⅓ fill with oil. Set it on medium-high heat and let the oil heat. Place the cheeseball one by one in the oil and fry in medium-low heat by turning a few times. Don’t let the balls overcook, cook until golden brown, and remove them. Keep them in a cooling rack to get rid of excess oil and wait until they are cold.
  
• Serve: After chilling enough, transfer them to a serving plate and serve as it is.  Enjoy these Korean cheese balls, hot or cold, as you love.
  
•  Store: You can store these cheese balls in an airtight container for up to 3 days. And if you want to store them for more days, store them following the frozen process before frying. It will be in good condition in the fridge for upto 3 months.