Grilled Kimchi and Cheese Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by shaping kimchi fried rice and cheese into balls, then grilling them until golden.
These rice balls are made by shaping kimchi fried rice and cheese into balls, then grilling them until golden. The crisp outside, rich melted cheese, and tangy, savory kimchi make them a good choice for a quick lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 365.5g serving): 521.3 kcal · protein 15.9g · carbohydrate 75.1g · fat 16.2g · sodium 543.1mg
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: Squeeze out the kimchi well so the rice doesn’t get wet and the rice balls hold their shape.
Tips: Cheese can stick to your hands if you shape the rice while it’s hot, so let it cool briefly first.
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Ingredients (1 serving)
- White rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Mozzarella cheese — 0.3 cup
- Onion — 0.3 pc
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp