In a large skillet, heat sesame oil and avocado oil over medium heat. Add minced garlic, sauté until golden and fragrant, about 1 minute. Stir in gochujang, then add arborio rice, toasting while stirring for another 1-2 minutes. Gradually pour in heated chicken broth, adding it cup by cup, stirring continuously until absorbed, around 18-20 minutes. Remove from heat and fold in chopped kimchi, grated parmesan, and butter. Cool completely.

In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, minced ginger, and chili powder for marinade. Thinly slice beef, marinate in mixture for at least 30 minutes. Cook marinated beef in a hot pan over medium-high heat for 5-7 minutes until caramelized. Toss in finely chopped scallions just before serving.

Once the risotto has cooled, take a handful, flatten it slightly, place a spoonful of cooked bulgogi in the center, then mold the risotto around filling into a ball about the size of a golf ball. Repeat until all arancini are formed, about 12-15 balls.

Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each risotto ball in flour, dip in egg, then coat thoroughly in breadcrumbs.

In a deep pot or heavy skillet, heat vegetable oil to 350°F (175°C). Drop coated arancini into hot oil, frying in batches for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Once fried, sprinkle extra parmesan on top and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze un-fried arancini for a month.