Kimchi Jjigae Fried Rice Balls (Kimchi Arancini)

**Prepare the Rice Balls:** If your kimchi jjigae is very soupy, drain some of the liquid, leaving enough moisture to hold the rice together. Mash the mixture slightly to ensure the rice is evenly distributed.

**Form the Rice Balls:** Take about 1/4 cup of the kimchi jjigae mixture and shape it into a ball. Repeat with the remaining mixture.

**Prepare the Breading Station:** Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

**Bread the Rice Balls:** Dredge each rice ball in the flour, then dip it in the beaten egg, and finally coat it thoroughly with panko breadcrumbs. Make sure the rice balls are completely covered for maximum crispiness.

**Fry the Rice Balls:** Heat the vegetable oil in a deep frying pan or pot over medium heat. The oil is ready when a small piece of breadcrumb sizzles and browns quickly.

**Fry until Golden Brown:** Carefully place the breaded rice balls into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Ensure they are heated through.

**Drain and Cool:** Remove the fried rice balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

**Make the Gochujang Aioli:** In a small bowl, combine the mayonnaise, gochujang, and honey (if using). Mix well until smooth.

**Serve:** Serve the Kimchi Jjigae Fried Rice Balls warm with the gochujang aioli for dipping.