Kimchi and Pork Belly Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing stir-fried kimchi and pork belly into rice, then shaping it into rounds.
These rice balls are made by mixing stir-fried kimchi and pork belly into rice, then shaping it into rounds. The savory pork pairs with the tangy, spicy kimchi, making them a good choice for a packed lunch or a simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 373g serving): 695.4 kcal · protein 19.1g · carbohydrate 72.1g · fat 33.9g · sodium 458.1mg
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 has a lot of liquid, gently squeeze some out before stir-frying so the rice doesn’t get soggy.
Tips: They’re easier to shape if you let the rice cool slightly first instead of shaping it while it’s hot.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pork Belly — 80 g
- Napa Cabbage Kimchi — 0.5 cup
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp