Cheese Buldak Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-sized rice balls are made with spicy stir-fried chicken and rice, with cheese tucked into the center.
These bite-sized rice balls are made with spicy stir-fried chicken and rice, with cheese tucked into the center. The melted cheese softens the fiery Buldak sauce, making them a satisfying choice for lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 360g serving): 612.4 kcal · protein 28.9g · carbohydrate 68.1g · fat 23.3g · sodium 966.4mg
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 rice balls can come apart easily, so let the chicken and rice mixture cool for 2–3 minutes before shaping.
Tips: Place the cheese in the center and press the edges firmly closed so it does not leak out while cooking.
Tips: To make them less spicy, leave out the chili flakes and add about 10 g more mozzarella.
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Ingredients (1 serving)
- Cooked white rice — 180 g
- Boneless chicken thigh — 70 g
- Mozzarella cheese — 35 g
- Korean chili paste — 1 Tbsp
- Korean chili powder — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Green onion — 10 g
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp