Gochujang Tteokgalbi Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by shaping rice and tteokgalbi seasoned with gochujang into bite-sized portions and pan-frying them until golden.
These rice balls are made by shaping rice and tteokgalbi seasoned with gochujang into bite-sized portions and pan-frying them until golden. Sweet, spicy meat pairs well with the nutty rice, making them a handy quick lunch or meal on the go.
Street food · 20 minutes to cook
Nutrition (per 340g serving): 646.9 kcal · protein 28.8g · carbohydrate 77.8g · fat 23.2g · sodium 850.5mg
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, it will stick to your hands, so let it cool briefly first.
Tips: Gochujang seasoning can burn if left in the pan too long, so stir-fry it briefly after the tteokgalbi is cooked.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Tteokgalbi (Korean Grilled Short Rib Patties) — 100 g
- Gochujang (Korean Chili Paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Roasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp