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Kimchi Fried Rice Balls Recipe

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Fried Kimchi Rice Balls Recipe Recipes, Cooking recipes, Kimchi rice
Fried Kimchi Rice Balls Recipe Recipes, Cooking recipes, Kimchi rice from www.pinterest.com.mx

Description

Kimchi fried rice balls are a popular Korean street food that has become a favorite of many. These crispy and savory rice balls are filled with kimchi, a spicy and tangy Korean fermented vegetable dish that adds a lot of flavor and texture to the dish. They are perfect as a snack, a side dish, or even as a main course.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

For the rice balls:
  • 2 cups cooked short-grain rice
  • 1 cup kimchi, chopped
  • 2 tablespoons kimchi juice
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying
For the dipping sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon gochujang (Korean chili paste)
  • 1 teaspoon sesame seeds

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Frying pan
  • Slotted spoon

Method

  1. In a large mixing bowl, combine the cooked rice, chopped kimchi, and kimchi juice. Mix well to combine.
  2. Divide the mixture into 12 equal portions and shape each portion into a ball.
  3. Put the flour, beaten eggs, and panko breadcrumbs into three separate bowls.
  4. Dip each rice ball into the flour, shaking off any excess. Then dip into the beaten eggs, and finally coat in the panko breadcrumbs, pressing gently to adhere.
  5. Heat the oil in a frying pan over medium-high heat. Once hot, add the rice balls and fry until golden brown and crispy, about 3-4 minutes per side.
  6. Remove the rice balls from the pan with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
  7. In a small mixing bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, gochujang, and sesame seeds to make the dipping sauce.
  8. Serve the rice balls hot with the dipping sauce on the side.

Notes

  • Make sure to use short-grain rice for this recipe as it is stickier and easier to shape into balls.
  • You can use any type of kimchi for this recipe, but we recommend using a well-fermented and tangy one for the best flavor.
  • If you don't have kimchi juice, you can substitute with a tablespoon of soy sauce.

Nutrition Info

  • Serving size: 2 rice balls
  • Calories per serving: 348
  • Total fat: 10g
  • Saturated fat: 2g
  • Cholesterol: 93mg
  • Sodium: 690mg
  • Total carbohydrate: 56g
  • Dietary fiber: 2g
  • Total sugars: 4g
  • Protein: 9g

Recipe Tips

  • Make sure to drain the excess oil from the rice balls by placing them on a paper towel-lined plate after frying.
  • If you want to make this recipe vegetarian, you can use vegan kimchi and substitute the eggs with a flax egg or aquafaba.
  • If you want to make this recipe gluten-free, you can use gluten-free flour and panko breadcrumbs.

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