Fish Cake and Kimchi Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-size rice balls are made by mixing stir-fried fish cake and kimchi with rice and seaweed flakes.
These bite-size rice balls are made by mixing stir-fried fish cake and kimchi with rice and seaweed flakes. Nutty sesame oil and tangy kimchi go well together, making them an easy choice for a busy lunch or simple dinner.
Street food · 15 minutes to cook
Tips: If the kimchi is too sour, adjust the flavor by draining off some of its liquid and stir-frying the fish cake a little longer instead of adding sugar.
Tips: Mix everything while the rice is hot so the ingredients stick together and are easy to shape.
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Ingredients (1 serving)
- Rice — 1 bowl
- Fish cake — 60 g
- Napa cabbage kimchi — 50 g
- Seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp