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Korean Rice Balls Seaweed Recipe

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Description

Korean rice balls seaweed recipe is a simple yet delicious snack or meal that can be enjoyed by anyone. It is made by combining steamed rice with various ingredients such as vegetables, meat, or seafood, shaping them into small balls, and then wrapping them with seaweed. This recipe is not only easy to make but also customizable to fit your taste preferences.

Prep Time

The prep time for this recipe is approximately 20 minutes, which includes cooking the rice, preparing the ingredients, and shaping the rice balls.

Cook Time

The cook time for this recipe is approximately 10 minutes, which includes frying the rice balls in oil.

Ingredients

The ingredients needed for this recipe are:
  • 2 cups cooked white rice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped spam or ham
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped kimchi (optional)
  • 10 sheets of roasted seaweed
  • Oil for frying

Equipment

The equipment needed for this recipe are:
  • A large mixing bowl
  • A frying pan
  • A spatula
  • A plate lined with paper towels

Method

  1. In a large mixing bowl, combine the cooked rice, chopped carrots, cucumber, spam or ham, soy sauce, sesame oil, sugar, black pepper, and kimchi (optional). Mix well.
  2. Take a handful of the rice mixture and shape it into a small ball. Repeat until all the rice mixture is used up.
  3. Take a sheet of roasted seaweed and tear it in half. Place one half on a flat surface and place the rice ball on top of it.
  4. Wrap the seaweed around the rice ball, making sure it is completely covered.
  5. Repeat steps 3 and 4 until all the rice balls are wrapped in seaweed.
  6. Heat oil in a frying pan over medium heat.
  7. Add the rice balls to the pan and fry until they are golden brown, turning occasionally to ensure even cooking.
  8. Remove the rice balls from the pan using a spatula and place them on a plate lined with paper towels to absorb any excess oil.
  9. Serve hot or at room temperature.

Notes

This Korean rice balls seaweed recipe can be easily customized to fit your taste preferences by adding or removing ingredients. You can also adjust the seasoning to make it spicier or sweeter depending on your preference. Additionally, you can make the rice balls ahead of time and store them in the refrigerator for up to three days.

Nutrition Info

This Korean rice balls seaweed recipe yields 10 servings. Each serving contains approximately:
  • Calories: 120
  • Total fat: 3g
  • Saturated fat: 0.6g
  • Cholesterol: 3mg
  • Sodium: 328mg
  • Total carbohydrates: 20g
  • Dietary fiber: 1g
  • Total sugars: 1g
  • Protein: 3g

Recipe Tips

To make the rice balls easier to shape, wet your hands with water before handling the rice mixture. This will prevent the rice from sticking to your hands. If you don't have spam or ham, you can substitute it with cooked bacon, chicken, or tofu. You can also use other vegetables such as bell peppers, onions, or spinach in this recipe. Just make sure to chop them into small pieces so they blend well with the rice. If you prefer a vegetarian version of this recipe, you can skip the meat and add more vegetables or tofu instead.

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