Kimchi and Fish Cake Rice Balls recipe - ingredients, nutrition and when to eat it
Kimchi and Fish Cake Rice Balls are made by mixing rice with finely chopped kimchi, fish cake, and shredded roasted seaweed, then shaping the mixture into…
Kimchi and Fish Cake Rice Balls are made by mixing rice with finely chopped kimchi, fish cake, and shredded roasted seaweed, then shaping the mixture into bite-sized balls. The tangy kimchi and savory fish cake go well together, making these a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 291.8g serving): 462.1 kcal · protein 10.8g · carbohydrate 78.6g · fat 10.6g · sodium 452.1mg
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 plenty of kimchi juice so the rice balls hold together easily.
Tips: The shredded seaweed and kimchi are already seasoned, so mix them in first, taste, and then add more seasoning if needed.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 0.3 cup
- Fish cakes — 0.5 sheet
- Nori flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp