Korean Rice Balls Recipe:
Do you still have a lot of rice leftover? This recipe for vibrant rice balls from leftover rice is fantastic. Any vegetables you have on hand can be easily substituted in the Korean Rice Balls Recipe. Use short-grain rice. These are excellent for lunchboxes and as a snack or finger food.
The nicest part about these rice balls is that, in addition to utilising leftover rice, you can modify the recipe to include any vegetables you might have on hand. The rice dishes listed below are merely suggestions for you; nevertheless, I do hope you’ll use your creativity to the fullest when using the ingredients you already have!
With leftover rice, these vibrant rice balls are created. Any vegetables you have on hand can be easily substituted in the recipe. Use short-grain rice.
Ingredients:
- 2 cup cooked rice
- 1/2 cup minced ham
- 2 tsp oil
- 2 cup baby spinach
- 1 green onion
- 1 tsp Korean soup soy sauce
- salt and pepper, to taste
- 2 cup cooked rice
- 4 hard boiled egg yolks
- 2 hard boiled egg white
- 1/2 cup finely minced pickled radish
- 1 1/2 tbsp mayonnaise
- salt , to taste
- 2 cup cooked rice
- 2 tsp oil
- 1/2 cup finely chopped shiitake mushroom
- 1/2 cup finely chopped red pepper
- 2 green onion, finely chopped
- 1 tsp minced garlic
- 1/2 tsp ginger paste
- 1 tsp Korean soup soy sauce
- 1 tsp sesame oil
- salt and pepper, to taste
Instructions:
BALLS OF RICE WITH HAM AND SPINACH:
Spinach and green onions should be sauteed in hot oil until they are wilted. (Avoid using too much oil. It will stop the rice grains from adhering to one another.) Add soy sauce to season Korean soup.
Korean Ground Beef Bowl
In a mixing bowl, combine the rice, ham, and spinach that has been sautéed.
A generous tablespoon of the rice mixture should be used to form a ball that is approximately 1 1/2 inches in diameter.
RICE BALLS WITH EGG AND PICKLED RAZZ:
Make fine cuts in the egg whites.
Break up the egg yolks with a spoon and a strainer. Mix well the egg whites, yolks, pickled radish, rice, and mayonnaise in a mixing basin. Depending on your preferences, salt the food.
Korean Purple Rice or Black Rice
A generous tablespoon of the rice mixture should use to form a ball that is approximately 1 1/2 inches in diameter.
FOR RICE BALLS WITH MUSHROOMS AND VEGETABLES:
In a skillet, heat the oil. Cook veggies and mushrooms in garlic and ginger. Soy sauce and sesame oil can use to season Korean soup.
In a mixing bowl, combine the rice and the mushroom mixture and stir well. Depending on your taste, add salt and pepper to the dish.
Squeeze a generous tablespoon of the rice mixture into a ball that is about 1 1/2 inches in diameter.
