AI-generated imageTuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands, prepare 300 g fresh warm rice and drain 85 g canned tuna.
- 02
Finely chop 80 g kimchi and squeeze out excess liquid.
- 03
Heat 5 mL oil over medium heat and sauté the kimchi until its moisture reduces.
- 04
Mix 300 g rice, 85 g tuna and the sautéed 80 g kimchi in a large bowl.
- 05
Add 15 g mayonnaise and 5 mL sesame oil and fold gently without crushing the rice.
- 06
Cool just enough to handle safely, then divide into six and shape into firm balls with clean hands or food-safe gloves.
- 07
Spread 5 g seaweed flakes on a plate, coat the rice balls and serve immediately.
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Before you cook
Serve immediately. If storing, cool in shallow containers within 1 hour, refrigerate at 4°C or below, and eat chilled rice within 24 hours. Reheating cannot reliably make rice left out for too long safe. Check allergens: tuna (fish), mayonnaise (egg), sesame oil (sesame), and kimchi fish or shrimp ingredients.
Allergens: 생선(참치), 달걀(마요네즈), 참깨(참기름), 김치에 새우젓·멸치액젓 등이 들어갈 수 있음, 가공식품 표시 확인
Image & source credits
AI-generated image.
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