Mukgol Pear Curry Rice Balls (Meokgol-bae Curry Jumeokbap)

Photo: Korea Ministry of Food and Drug Safety

Mukgol Pear Curry Rice Balls (Meokgol-bae Curry Jumeokbap)

Name: Mukgol Pear Curry Rice Balls (Meokgol-bae Curry Jumeokbap)
Cuisine: South Korea
Ingredients: 150 g Rice (150 g); 70 g Curry powder (70 g); 15 g Aged kimchi (mukeunji) (15 g); 15 g Onion (15 g); 5 g Zucchini (5 g); 5 g Eggplant (5 g); 50 g Tuna (50 g); 20 g Mayonnaise (20 g)

먹골배 카레주먹밥

Rice

RiceCourse

379kcal · per serving

Not spicySpice

No pork

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Recipe

Mukgol Pear Curry Rice Balls (Meokgol-bae Curry Jumeokbap)

Not spicyNo porkNo meat or alcoholContains: egg, gluten, fish

Ingredients Tap an ingredient to check it off

Servings1

Rice쌀(150 g)
150 g
Curry powder카레가루(70 g)
70 g
Aged kimchi (mukeunji)묵은지(15 g)
15 g
Onion양파(15 g)
15 g
Zucchini애호박(5 g)
5 g
Eggplant가지(5 g)
5 g
Tuna참치(50 g)
50 g
Mayonnaise마요네즈(20 g)
20 g

Nutrition per serving

379kcal

445.4gCarbs

10.8gProtein

11.5gFat

1.1mgSodium

Steps

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

Dissolve the curry powder in lukewarm water, add the rice, and cook.
Rinse and chop the aged kimchi, and chop the onion as well.
Drain the oil from the tuna and toss it with the aged kimchi, onion, and mayonnaise.
Add step 3 to the curry rice and shape into rice balls.
Shape the rice balls to look like pears.
Decorate with zucchini and eggplant skins to make the pear stems and leaves.

💡 TipCooking the rice with curry powder makes delicious rice balls without any extra seasoning.

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.