Kimchi and Cheese Rice Balls recipe - ingredients, nutrition and when to eat it
This dish combines the spicy flavor of stir-fried kimchi with the rich, creamy taste of cheese and shapes it into bite-sized rice balls.
This dish combines the spicy flavor of stir-fried kimchi with the rich, creamy taste of cheese and shapes it into bite-sized rice balls. It is great for a simple lunch, a light evening meal, or a late-night snack.
Street food · 15 minutes to cook
Nutrition (per 331g serving): 518.1 kcal · protein 14.4g · carbohydrate 64.9g · fat 21.2g · sodium 638.2mg
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: Do not add too much kimchi juice, or the rice balls will be difficult to shape.
Tips: Let the stir-fried rice cool for 2–3 minutes before shaping it so it sticks less to your hands.
Tips: Place the cheese in the center so its soft texture comes through with every bite.
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Ingredients (1 serving)
- Rice — 180 g
- Napa cabbage kimchi — 80 g
- Cheese — 30 g
- Onion — 20 g
- Green onion — 10 g
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp