Spicy Pork Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls combine spicy stir-fried pork and warm rice with perilla leaves. They’re easy to hold and eat, making them perfect for a busy lunch or a light…
These rice balls combine spicy stir-fried pork and warm rice with perilla leaves. They’re easy to hold and eat, making them perfect for a busy lunch or a light evening meal, while the sweet-savory sauce and perilla aroma whet your appetite.
Street food · 25 minutes to cook
Nutrition (per 372g serving): 562.5 kcal · protein 25.2g · carbohydrate 75.7g · fat 16.8g · sodium 1064.6mg
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 rice is too hot, the perilla aroma may weaken, so let it cool for 2–3 minutes before mixing.
Tips: Cool the pork thoroughly before adding it so the rice balls hold their shape better and spread less.
Tips: If the sauce starts sticking to the pan, add another spoonful of water and loosen it over medium heat.
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Ingredients (1 serving)
- White rice — 180 g
- Pork shoulder — 80 g
- Perilla leaves — 5 pc
- Onion — 30 g
- Green onion — 10 g
- Garlic — 1 pc
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.3 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Roasted seaweed — 1 sheet
- Water — 1 Tbsp