Gochujang Fish Cake Rice Balls recipe - ingredients, nutrition and when to eat it
These gochujang fish cake rice balls are made by mixing finely chopped fish cake and rice with a gochujang sauce, shaping them into balls, and pan-frying until…
These gochujang fish cake rice balls are made by mixing finely chopped fish cake and rice with a gochujang sauce, shaping them into balls, and pan-frying until golden. The outside gets lightly toasted and savory, while the inside is sweet and spicy, making them a satisfying simple lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 276g serving): 505.2 kcal · protein 10.7g · carbohydrate 82.3g · fat 13.5g · sodium 494.2mg
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 rice is too hot to handle, let it cool briefly before shaping so the balls hold together.
Tips: Mix in the sauce and taste the rice before adjusting the amount of gochujang to get the seasoning right.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Fish cake — 0.5 sheet
- Gochujang — 0.5 Tbsp
- Green onion — 2 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp