learn, make, eat, repeat
Kimchi Rice Balls
If anything single-handedly contributed to my popularity in middle school, it was this dish. Everday for lunch, Mama would pack me 3-4 of these kimchi riceballs and when I tell you kids were FLOCKING my way the moment that lunch bell rang hoping they’d be picked by me as the lucky recepient of a kimchi ball. It’s hilarious because I then would have them trade their American lunch with me. So while I ate mini cheeseburgers and taco pockets, I gave away these precious kimchi rice balls! Enough about my childhood.. let’s get to it!
@hoemgirl she used to pack these for me, my brother, and my dad 😠such a nostalgic dish for us @bloomnu #kimchiriceball #riceballs #kimchidiaries #koreanfoodrecipe #muibangvlog ♬ original sound - Sarah í˜¸ì • Kim
Shall we get started?
Ingredients :
- 1 cup steamed white rice
- 1 TSP salt
- 1 TBSP sesame oil
- 1 cup kimchi (make sure it’s fermented!)
How to Make:
- 1. Season your white rice with salt and sesame oil.
- 2. Let’s prepare our kimchi filling! Stir-fry kimchi on a heated, oil-coated pan; you can add a little bit of sugar if your kimchi is too fermented and sour!
- 3. Flatten a handful of rice. Add your kimchi filling on the flattened rice and cover it with another handful of white rice so that the filling is well-covered. Shape it into a ball.
- 4. You can do half tuna mayo + half kimchi combo as well! (Find tuna mayo filling recipe here →.
- 5. Garnish it with sesame seeds or furikake.
- 6. ENJOY!
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