Kimchi Rice Balls recipe - ingredients, nutrition and when to eat it
Finely sautéed kimchi and warm rice are shaped into bite-sized balls. They’re tangy with a gentle kick, making them easy to enjoy for a simple lunch or a busy…
Finely sautéed kimchi and warm rice are shaped into bite-sized balls. They’re tangy with a gentle kick, making them easy to enjoy for a simple lunch or a busy evening.
Street food · 15 minutes to cook
Nutrition (per 295g serving): 438.5 kcal · protein 8.8g · carbohydrate 73.2g · fat 11.3g · sodium 341.3mg
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: Adding too much kimchi juice can make the rice soggy.
Tips: If you shape the rice while it’s too hot, it will stick to your hands, so let it cool for 2–3 minutes first.
Tips: Serve with canned tuna or a fried egg for a more satisfying meal.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked white rice — 1 cup
- Napa cabbage kimchi — 0.5 cup
- Roasted seaweed — 1 sheet
- Green onion — 1 Tbsp
- Garlic — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp