Kimchi rice balls are a Korean-inspired snack or side dish made with cooked rice, chopped kimchi, and various seasonings. The ingredients are mixed together and shaped into balls, which are then wrapped in nori seaweed to form a bite-sized, portable snack. Kimchi is a traditional Korean side dish made of fermented vegetables such as cabbage or radish, which gives the rice balls a tangy and spicy flavor. The combination of rice and kimchi creates a satisfying texture and taste that can be enjoyed as a snack or paired with other dishes as a side dish. Kimchi rice balls can also be customized with additional ingredients such as sesame seeds, green onions, or other spices to suit individual tastes.
Kimchi rice balls are a delicious and portable snack or meal that combines the flavors of savory kimchi with the satisfying texture of rice. To make them, you'll need:
Ingredients:
- 2 cups cooked sushi rice
- 1/2 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 sheets nori seaweed, cut into strips
- Optional: sesame seeds, sliced green onions, or additional kimchi for garnish
Instructions:
- In a large bowl, combine the cooked sushi rice, chopped kimchi, kimchi juice, soy sauce, sesame oil, honey, salt, and black pepper. Mix well until the ingredients are evenly distributed.
- Divide the mixture into 8 portions and shape each portion into a ball.
- Take a strip of nori seaweed and wrap it around each rice ball, using a little water to help it stick if necessary.
- Optional: sprinkle sesame seeds, sliced green onions, or additional kimchi over the rice balls for extra flavor and visual appeal.
- Serve the kimchi rice balls immediately or store them in the refrigerator for later. Enjoy!
Note: If you don't have sushi rice, you can use any short-grain white rice instead. Just be sure to cook it according to the package instructions before mixing it with the other ingredients.
