Buldak Mayo Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
This rice ball lunchbox combines spicy stir-fried chicken with mayonnaise for a rich, creamy filling.
This rice ball lunchbox combines spicy stir-fried chicken with mayonnaise for a rich, creamy filling. They are coated with seaweed flakes and easy to eat one bite at a time, making them ideal for lunch or a simple dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 339g serving): 670.9 kcal · protein 21.1g · carbohydrate 79.2g · fat 28.4g · sodium 787.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the chicken into small pieces about 1 cm in size, since larger pieces will not hold together well when shaping the rice balls.
Tips: Let the stir-fried chicken cool for 2–3 minutes before mixing it with the mayonnaise, or the sauce may become too runny.
Tips: Rice balls can fall apart once the rice cools, so shape them while warm with your hands lightly moistened with water.
Tips: For a crispier finish, pack the seaweed separately and coat the rice balls just before eating.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 210 g
- Chicken thighs — 70 g
- Mayonnaise — 1 Tbsp
- Gochujang (Korean chili paste) — 2 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Green onion — 2 Tbsp
- Cooking oil — 1 tsp
- Dried seaweed — 1 sheet
- Sesame oil — 1 tsp
- Korean red pepper flakes — 1 tsp