Spicy Pork Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing spicy stir-fried pork into rice, shaping it into bite-sized balls, and pan-frying until golden.
These rice balls are made by mixing spicy stir-fried pork into rice, shaping it into bite-sized balls, and pan-frying until golden. The savory gochujang seasoning pairs well with the nutty flavor of toasted rice. They’re a good fit for a filling lunch or dinner on a busy day.
Street food · 25 minutes to cook
Nutrition (per 408.5g serving): 641.3 kcal · protein 29.3g · carbohydrate 82.5g · fat 19.9g · sodium 903.7mg
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 to handle, lightly wet your hands to make shaping easier.
Tips: Finely chop the meat before mixing it into the rice so the rice balls hold together.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice (white) — 1 bowl
- Pork shoulder — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 1 tsp
- Gim (dried seaweed) — 0.5 sheet