Savory Kimchi Rice Balls: 7 Reasons to Make These Today
Delicious Kimchi Rice Balls combine spicy Gochujang and tangy kimchi for a handheld snack that excites your taste buds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Short grain sushi rice
- 2 cups Water
- 2 tablespoons Gochujang
- 1 tablespoon Brown sugar
- 1 tablespoon Fish sauce
- 1 tablespoon Dark soy sauce
- 1 cup Kimchi, finely chopped
- 1 tablespoon Sesame oil
- 1 cup Shredded mozzarella cheese
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rinsed rice and water in a pot; bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- Heat sesame oil in a skillet over medium heat. Add the chopped kimchi and sauté for a few minutes until heated through.
- Combine the cooked rice with the sautéed kimchi in the skillet, stirring gently to blend the flavors for about 2-3 minutes.
- Mix Gochujang, brown sugar, fish sauce, and soy sauce in a bowl. Pour this over the rice and kimchi, stirring to coat everything.
- Add shredded mozzarella cheese on top and stir until it melts and combines with the rice.
- Optional: Serve with extra sesame oil drizzled on top.
Notes
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg
Find it online: https://keepityummy.com/kimchi-rice-balls/