Spicy Fish Cake Rice Balls Lunchbox recipe - ingredients, nutrition and when to eat it
These rice balls are made by stir-frying chewy fish cake in a spicy gochujang sauce and mixing it with rice.
These rice balls are made by stir-frying chewy fish cake in a spicy gochujang sauce and mixing it with rice. They’re great for a lunchbox or quick lunch, and coating them with seaweed flakes adds a savory finish.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 310g serving): 548.5 kcal · protein 14.6g · carbohydrate 94.4g · fat 11.5g · sodium 850mg
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: Let the rice cool briefly before shaping it so the rice balls hold together.
Tips: Cut the fish cake into small pieces so it mixes well with the rice and is easy to eat in one bite.
Tips: Place sheets of parchment between the rice balls to keep them from sticking together in the lunchbox.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Fish cake — 70 g
- Gochujang — 0.8 Tbsp
- Green onion — 10 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Seaweed flakes — 2 g