Bulgogi and Cheese Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-size rice balls are made by mixing bulgogi and cheese into rice and shaping the mixture by hand.
These bite-size rice balls are made by mixing bulgogi and cheese into rice and shaping the mixture by hand. Sweet and savory bulgogi pairs with rich, savory cheese for a filling bite. They’re great for a busy lunch or a simple dinner.
Street food · 20 minutes to cook
Nutrition (per 334.5g serving): 559.2 kcal · protein 25.3g · carbohydrate 70.3g · fat 17.9g · sodium 581.7mg
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: Mix in the cheese while the rice is warm so it melts well.
Tips: Dampen your hands with a little water before shaping the rice balls to keep the rice from sticking.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Lean beef — 80 g
- Cheese — 1 sheet
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 2 Tbsp