Bulgogi Rice Balls recipe - ingredients, nutrition and when to eat it
This dish combines soy sauce-seasoned bulgogi and warm rice shaped into bite-sized balls.
This dish combines soy sauce-seasoned bulgogi and warm rice shaped into bite-sized balls. The sweet and savory flavors go well together, making it a filling choice for a busy morning or a simple lunch.
Street food · 25 minutes to cook
Nutrition (per 321g serving): 440.6 kcal · protein 19.4g · carbohydrate 65.7g · fat 10g · sodium 858.6mg
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: If the rice is too hot, the shape can easily fall apart, so let it cool briefly after mixing it with the cooked bulgogi.
Tips: The bulgogi needs to be cooked until its moisture has evaporated so the rice balls hold together firmly.
Tips: Add the seaweed just before eating to keep it crisp longer.
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Ingredients (1 serving)
- Cooked rice — 180 g
- Beef (lean meat) — 70 g
- Onion — 20 g
- Carrot — 15 g
- Green onion — 10 g
- Garlic — 5 g
- Soy sauce — 10 ml
- Sugar — 3 g
- Sesame oil — 3 ml
- Toasted sesame seeds — 1 g
- Cooking oil — 2 ml
- Dried seaweed — 1 sheet