Kimchi and Spicy Pork Rice Balls recipe - ingredients, nutrition and when to eat it
Kimchi and spicy pork rice balls are made by mixing sweet-and-spicy stir-fried pork and kimchi into rice, then shaping it into balls.
Kimchi and spicy pork rice balls are made by mixing sweet-and-spicy stir-fried pork and kimchi into rice, then shaping it into balls. The savory rice with tangy kimchi makes a good packed lunch or quick dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 394g serving): 594.7 kcal · protein 25.7g · carbohydrate 79.3g · fat 17.8g · sodium 863.2mg
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: Mix the filling into the rice while it’s hot so it holds together well. Let the stir-fried ingredients cool slightly before adding them so the rice doesn’t get soggy.
Tips: If the kimchi is salty or very sour, use a little less soy sauce and sugar in the seasoning.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Pork shoulder — 80 g
- Napa cabbage kimchi — 0.5 cup
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Crushed roasted seaweed — 1 Tbsp