Do you have leftover rice from dinner? Try to make these Korean cheese rice balls for lunch. Tap to read the easy recipe.
Ingredients
Two cups of leftover rice, half a cup of shredded of mozzarella, one-fourth cup of carrots, one-fourth cup of kimchi, one-fourth cup of green onion, one tablespoon of sesame oil, one tablespoon of soy sauce, one teaspoon of sesame seeds, salt and pepper to taste, and roasted seaweed flakes.
Prepare leftover rice
Take the leftover rice and use a masher or fork to mash the rice. Use your hands to flatten the rice.
Prepare the vegetables
Start by thoroughly chopping washing and chopping the green onions and carrots. Finely chop the kimchi separately.
Add vegetables
Now, add chopped kimchi, carrots, and green onions to the flattened rice. Stir it well to combine the vegetables.
Combine ingredients
Now, add mozzarella cheese, sesame oil, soy sauce, sesame seeds, salt and pepper to it. Combine it well.
Knead mixture
Add vegetables and kimchi to this and knead a soft rice dough. Now, make soft rice balls by adding cheese in between. Add roasted seaweed flakes on top
Bake and serve
Bake it for 3-5 minutes or fry it by coating it with corn flour and breadcrumbs. Serve it warm with chilli oil and soy sauce.
Information credits
This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.