@yooinoz: Today’s menu: Korean Cheese Balls 치즈볼 The easiest way to make these crispy, chewy cheese ball is with Ottogi’s Glutinous Rice mini doughtnut mix if you can find it at a Korean grocery store, but I wanted to try making it from scratch, so I found a recipe using tapioca starch instead. The cheese filling tasted almost identical to the original, but the dough itself came out thicker and a bit more crumbly than I wanted (probably because I didn’t have modified tapioca starch) but it was fun to make and enough to satisfy my cravings. 🌝 👩🏻‍🍳Korean cheese ball recipe (by 봄해 Spring Sun on YT) Dough - tapioca starch 120g - potato starch 10g (the original recipe uses 100g tapioca + 22g modified tapioca starch) - flour (for bread and pizza) 13g - baking soda 1.5g - salt 1.5g - cooking oil 26g - egg 17g (half an egg) - water 50g - brown sugar 50g Cheese filling: - mozzarella 100g - cream cheese 50g - condensed milk 35g 1. Mix egg, water, oil, and brown sugar together first. 2. Combine the dry ingredients for the dough, then pour in the wet mixture. 3. Once combined, cover with plastic wrap and let the dough rest for a bit. (This way it’s easier to touch the dough) 4. Microwave the mozzarella for about 20 seconds to melt it. 5. Add the cream cheese and condensed milk and mix together. If it’s not combining well, microwave for another 20 seconds & repeat as needed until smooth. 6. Once the cheese mixture has cooled slightly, portion it into 15g balls with your hands. 7. Portion the dough into 15–20g pieces, flatten each one, place the cheese filling in the center, and wrap it up. (Without modified starch, the dough softens quickly, so I’d recommend frying them right away rather than letting them sit.) 8. Heat a generous amount of oil and fry over low heat, gently rolling them so they cook evenly all the way through. #치즈볼 #cheeseball #koreanfood

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Wednesday 19 August 2026 11:17:45 GMT