Kimchi and Bulgogi Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-sized rice balls combine beef bulgogi and finely chopped kimchi. The sweet-savory beef and tangy kimchi make a hearty combination, and they’re great…
These bite-sized rice balls combine beef bulgogi and finely chopped kimchi. The sweet-savory beef and tangy kimchi make a hearty combination, and they’re great for a lunchbox or a simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 339g serving): 503.1 kcal · protein 19.7g · carbohydrate 72.6g · fat 13.1g · sodium 664.6mg
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: Too much kimchi juice can make the rice soggy, so lightly squeeze it out first.
Tips: Dampen your hands with a little water or sesame oil to keep the rice from sticking and make it easier to shape.
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Ingredients (1 serving)
- White rice — 1 bowl
- Lean beef — 70 g
- Napa cabbage kimchi — 40 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp