Kimchi Cheese Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features rice balls filled with stir-fried kimchi and savory cheese. The kimchi’s tangy, salty flavor blends smoothly with the cheese.
This lunchbox features rice balls filled with stir-fried kimchi and savory cheese. The kimchi’s tangy, salty flavor blends smoothly with the cheese. They’re easy to eat by hand, making them a great choice for lunch or a simple dinner.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 320g serving): 499.5 kcal · protein 15.4g · carbohydrate 72.4g · fat 15.3g · sodium 525.3mg
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 kimchi is too moist, the rice balls can fall apart, so stir-fry it thoroughly to cook off the moisture.
Tips: If you add the cheese while the rice is very hot, it may melt too soon and make the balls hard to shape. Let the rice cool slightly before shaping.
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Ingredients (1 serving)
- Cooked rice — 1 cup
- Napa cabbage kimchi — 0.5 cup
- Mozzarella cheese — 30 g
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Crumbled roasted seaweed — 1 Tbsp