Kimchi and Anchovy Rice Balls recipe - ingredients, nutrition and when to eat it
Kimchi and Anchovy Rice Balls are bite-sized balls of rice mixed with finely chopped kimchi and stir-fried anchovies.
Kimchi and Anchovy Rice Balls are bite-sized balls of rice mixed with finely chopped kimchi and stir-fried anchovies. Tangy kimchi and savory, salty anchovies make them a good choice for a quick lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 266g serving): 409.3 kcal · protein 12.1g · carbohydrate 69.9g · fat 7.6g · sodium 336.9mg
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: If the kimchi has a lot of juice, the rice can turn soggy, so lightly squeeze it before chopping.
Tips: If the stir-fried anchovies are already sweet or salty, use less and skip any extra seasoning.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.3 cup
- Dried anchovies for stir-frying — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp