Kimchi and Bacon Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by finely chopping and stir-frying kimchi and bacon, mixing them with rice, and shaping the mixture into rounds.
These rice balls are made by finely chopping and stir-frying kimchi and bacon, mixing them with rice, and shaping the mixture into rounds. The tangy, savory kimchi pairs with the rich bacon, making them easy to enjoy one bite at a time. They’re great for a simple lunch or dinner on a busy day.
Rice bowls · 15 minutes to cook
Nutrition (per 322g serving): 467.8 kcal · protein 12.5g · carbohydrate 72.9g · fat 12.2g · sodium 648.8mg
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: Lightly squeeze the excess liquid from the kimchi so the rice doesn’t get soggy.
Tips: Mix everything while the rice is hot so the ingredients hold together and the rice balls keep their shape.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Bacon — 2 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp