Kimchi Fried Rice Balls
featured in We Bet You'll Finish These All By Yourself!
Leftover rice? Kimchi in the fridge? Lucky you! Roll kimchi fried rice into jumeok (fist) balls, fun! Who doesn’t love spherical foods? Feel free to use one kind of rice or a combination–our favorite is a mix of short-grain white rice and sweet rice.
April 29, 2022
for 4 servings
- 2 strips bacon, cut into 1/4 in (6 mm) pieces
- 2 scallions, thinly sliced, light and dark parts separated
- 2 cloves garlic, minced
- 1 cup kimchi (150 g), juice reserved
- 3 cups sweet rice (600 g), or short-grain, chilled
- 1 tablespoon grapeseed oil
- 1 tablespoon fish sauce
- ½ cup crumbled seasoned toasted gim (7 g), plus more for garnish
- 1 tablespoon toasted sesame seeds, plus more for garnish
- nori sheet, for serving - optional
- Calories 367
- Fat 12g
- Carbs 51g
- Fiber 3g
- Sugar 1g
- Protein 12g
Estimated values based on one serving size.
- Add the bacon to a medium nonstick or cast iron pan. Cook over medium-high heat for about 2 minutes, until the fat from the bacon begins to render.
- Add the light scallions and garlic. Cook until the garlic is fragrant, about 1 minute, then add the kimchi and sauté for about 2 minutes, until lightly browned.
- Add the rice, kimchi juice, grapeseed oil, and fish sauce. Stir with a wooden spoon or rubber spatula to combine and break up the clumps of rice, then fold in the dark scallions, gim, and sesame seeds. Remove the pan from the heat and let cool for about 10 minutes.
- With wet or gloved hands, roll 2 tablespoons of the fried rice into a ball. Repeat with the remaining rice.
- Garnish with more gim and sesame seeds and serve with nori sheets, if desired.