Gochujang Anchovy Rice Ball Lunch Box recipe - ingredients, nutrition and when to eat it
This lunch box features bite-sized rice balls mixed with anchovies stir-fried in a sweet and spicy gochujang sauce.
This lunch box features bite-sized rice balls mixed with anchovies stir-fried in a sweet and spicy gochujang sauce. The savory seaweed and salty anchovies go well together, making them a great choice for a simple lunch or a busy-day dinner.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 266g serving): 482 kcal · protein 17.6g · carbohydrate 76.5g · fat 10.7g · sodium 606.2mg
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: Stir-fry the anchovies first to keep them from becoming soggy and bring out their savory aroma.
Tips: If you shape the rice while it's too hot, the rice balls can easily lose their form, so let it cool for about 3 minutes before shaping.
Tips: When packing them for lunch, cool the rice balls completely before closing the lid so the seaweed stays less soggy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dried anchovies — 3 Tbsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Roasted seaweed — 1 sheet
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Green onion — 2 Tbsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp