Korean Mozzarella Cheese Sticks

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Mozzarella blocks are cut into sticks, double-coated in flour, beaten egg, and parsley-seasoned breadcrumbs, then frozen for 20 minutes before a brief deep-fry at 170 degrees Celsius.

The double coating and freezing step prevent the cheese from bursting out during frying, and pulling the sticks from the oil within one and a half to two minutes keeps the shell crunchy while the cheese inside remains stretchy rather than fully melted out. A touch of dried parsley in the breadcrumbs adds a mild herbal note, and dipping into tomato sauce or sweet chili sauce provides a pleasant contrast to the salty, crispy coating.

Ingredients (2 servings)

Ingredient	Amount	Unit
mozzarella block	250	g
all-purpose flour	0.5	cup
egg	2	ea
breadcrumbs	1.5	cup
dried parsley	0.5	tsp
salt	0.25	tsp
cooking oil	700	ml
tomato dipping sauce	3	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Cut the 250 g mozzarella block into even sticks, then press the surfaces dry with paper towels.

If the cheese feels wet, keep blotting because moisture makes the coating slide off during frying.
2

Season

Mix 1/2 cup flour with 1/4 teaspoon salt in one dish, beat 2 eggs in another, and combine 1.5 cups breadcrumbs with 1/2 teaspoon dried parsley in a third dish.
3

Control

Coat each cheese stick in flour, egg, and breadcrumbs, pressing gently so the crumbs cling.

Repeat the same flour, egg, and breadcrumb order once more, covering corners and ends with no exposed cheese.
4

Control

Arrange the coated sticks so they do not touch, then freeze them for 20 minutes.

Frying while the outside is firm helps the shell set quickly and reduces cheese leaks in the hot oil.
5

Heat

Heat 700 ml cooking oil to 170°C, then add only a few sticks at a time.

Keep the heat around medium and fry for just 1 minute 30 seconds to 2 minutes.
6

Finish

Remove the sticks as soon as the coating turns golden and crisp, before the cheese starts escaping.

Drain briefly, rest for 1 minute, and serve with 3 tablespoons tomato dipping sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Korean cheese sticks utilize a double-coated breadcrumb shell to keep the mozzarella from bursting.
Finish cue: Remove the sticks as soon as the coating turns golden and crisp, before the cheese starts escaping.
Avoid this: Arrange the coated sticks so they do not touch, then freeze them for 20 minutes.
Storage and reheating: Double coating and freezing prevent cheese from leaking during frying.