Gochujang Pork Belly Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
A lunchbox dish of pork belly stir-fried in a spicy gochujang sauce, then mixed with rice and roasted seaweed and shaped into balls.
A lunchbox dish of pork belly stir-fried in a spicy gochujang sauce, then mixed with rice and roasted seaweed and shaped into balls. Its rich, salty flavor makes it perfect for a satisfying lunch or dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 366g serving): 839.2 kcal · protein 23.3g · carbohydrate 82.6g · fat 43.8g · sodium 918.5mg
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 you shape the rice while it’s too hot, the balls can easily fall apart, so let it cool for 2–3 minutes first.
Tips: Cook the pork belly thoroughly before adding the sauce so its rich flavor comes through.
Tips: When packing the rice balls, place small sheets of parchment paper between them to keep them from sticking together.
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Ingredients (1 serving)
- Cooked white rice — 1 cup
- Pork belly — 100 g
- Gochujang — 1 Tbsp
- Shredded roasted seaweed — 1 handful
- Minced garlic — 1 tsp
- Green onion — 2 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp