AI-generated imageKorean Beef and Carrot Soy-Glazed Rice Balls (About 8)
A cooked Korean rice ball filling made with ground beef, carrots and a sweet soy mixture; shaped into about eight small balls, distinct from tuna-mayo triangle rice balls.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Mix soy sauce, cooking wine, brown sugar and sesame oil in a small bowl. Dice the carrot finely and prepare warm cooked rice.
- 02
Brown ground beef in a skillet over medium heat, breaking it up; add carrot and continue until ground beef reaches at least 71°C throughout.
- 03
Pour in seasoning and coat beef and carrot. Add rice and stir gently for another 2-3 minutes until evenly seasoned.
- 04
Once the rice mixture is only cool enough to handle safely, divide into about eight portions, press into round balls with clean hands or gloves, and optionally coat with seaweed flakes.
- 05
Serve at once, or cool and refrigerate promptly for a lunchbox; do not keep at room temperature for an extended period.
Helpful source links
Before you cook
Cook ground beef to at least 71°C and separate raw meat tools from ready-to-eat rice. Refrigerate assembled rice balls within 2 hours. Check soy, sesame and possible wheat in condiments.
Allergens: SOY, SESAME, WHEAT (CHECK SOY SAUCE)
Image & source credits
AI-generated image.
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