Photo: Korea Ministry of Food and Drug Safety

Grilled Rice Balls

Name: Grilled Rice Balls
Cuisine: South Korea
Ingredients: 100 g brown rice (100g); 30 g tot (hijiki seaweed) (30g); 5 g fresh laver (saenggim) (5g); 50 g egg (50g); 4 g Rice seasoning: sesame oil (4g); 2 g sesame seeds (2g); 2 g Tot seasoning: sugar (2g); 2 g vinegar (2g)

구운 주먹밥

Rice · Grilled

RiceCourse

335kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Grilled Rice Balls

Not spicyVegetarianGluten-freeContains: egg, sesame

Ingredients Tap an ingredient to check it off

Servings1

brown rice현미(100g)
100 g
tot (hijiki seaweed)톳(30g)
30 g
fresh laver (saenggim)생김(5g)
5 g
egg달걀(50g)
50 g
Rice seasoning: sesame oil밥 밑간 참기름(4g)
4 g
sesame seeds참깨(2g)
2 g
Tot seasoning: sugar톳 무침양념 설탕(2g)
2 g
vinegar식초(2g)
2 g

Nutrition per serving

335kcal

35.43gCarbs

5.79gProtein

6.84gFat

79.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cook the brown rice, then mix in the rice seasoning.
Toss the tot with the tot seasoning.
Mix the tot into the rice.
Shape the rice into bite-size rounds and coat evenly with crumbled fresh laver.
Coat the rice balls in beaten egg.
Grill in a pan to finish.

💡 TipA special treat: rice balls made with brown rice and tot, coated in egg and grilled.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.