Burdock Rice Balls recipe - ingredients, nutrition and when to eat it
These bite-size rice balls are made by mixing finely chopped braised burdock, seaweed, and sesame oil evenly into rice.
These bite-size rice balls are made by mixing finely chopped braised burdock, seaweed, and sesame oil evenly into rice. The burdock’s sweet-and-savory flavor and nutty aroma make them a good choice for a quick lunch or a busy evening.
Vegetables · 25 minutes to cook
Nutrition (per 282g serving): 417.3 kcal · protein 8.1g · carbohydrate 75.9g · fat 8.1g · sodium 413mg
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 burdock is cut too thick, the rice balls may not hold together well, so chop it into pieces about 3–5 mm wide.
Tips: Mix everything while the rice is hot so the seaweed and sesame oil aromas spread through it.
Tips: If too much braising liquid remains, the rice will turn soggy, so simmer it down almost completely before mixing it in.
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Ingredients (1 serving)
- White rice — 1 bowl
- Burdock root — 40 g
- Soy sauce — 1 tsp
- Brown sugar — 0.5 tsp
- Cooking oil — 0.5 tsp
- Water — 1 Tbsp
- Seaweed sheets — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp