Grilled Kimchi Rice Balls with Cheese recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing cheese into kimchi fried rice, shaping it into rounds, and pan-grilling until golden.
These rice balls are made by mixing cheese into kimchi fried rice, shaping it into rounds, and pan-grilling until golden. The tangy kimchi and rich cheese make an easy, satisfying lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 323g serving): 484.4 kcal · protein 15.2g · carbohydrate 72.5g · fat 13.6g · sodium 405.1mg
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 kimchi has a lot of liquid, gently squeeze some out before adding it to the pan so the rice doesn't get soggy.
Tips: Pack the rice firmly when shaping the balls so they hold their shape as they grill.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.3 cup
- Mozzarella — 30 g
- Onion — 0.2 pc
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp