Bulgogi and Vegetable Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-sized rice balls are made by mixing bulgogi and finely chopped vegetables into rice, then shaping the mixture into rounds.
These bite-sized rice balls are made by mixing bulgogi and finely chopped vegetables into rice, then shaping the mixture into rounds. Sweet-savory beef and nutty rice pair well with crisp vegetables. They’re great for lunchboxes or a quick lunch.
Street food · 25 minutes to cook
Nutrition (per 347g serving): 499.7 kcal · protein 19.3g · carbohydrate 72.7g · fat 13g · sodium 449.1mg
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, it’ll be difficult to shape by hand, so let it cool slightly first.
Tips: Let the moisture from the sautéed ingredients cook off in the pan so the rice balls hold together well.
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Ingredients (1 serving)
- Rice — 1 bowl
- Lean beef — 70 g
- Carrot — 20 g
- Onion — 20 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp