Tteokgalbi Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing tteokgalbi, Korean grilled short-rib patties, into rice and coating them with roasted seaweed flakes.
These rice balls are made by mixing tteokgalbi, Korean grilled short-rib patties, into rice and coating them with roasted seaweed flakes. The sweet-savory meat pairs well with the nutty aroma of seaweed. They’re great for a packed lunch or a filling snack.
Street food · 10 minutes to cook
Nutrition (per 301g serving): 536.6 kcal · protein 24.8g · carbohydrate 70.6g · fat 16.5g · sodium 339.1mg
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 rice is too hot to handle, lightly wet your hands to make shaping easier.
Tips: Tteokgalbi is already fairly salty, so the rice tastes good without added salt.
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Ingredients (1 serving)
- Cooked rice — 1 cup
- Tteokgalbi (Korean grilled beef patties) — 1 sheet
- Shredded roasted seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp