Kimchi cheese bomb rice ball
What menu can I cook deliciously using the ingredients at home? I thought everyone in Korea would have cabbage kimchi in the refrigerator, so I made rice balls using sour kimchi.
3 serving
Within 30 minutes
톡톡예꼬 박경화
Ingredients
  • Slice cheese
    2piece
  • instant rice
    1.5bowl
  • Pork and minced meat
    1cup
  • Cooking oil
    little
  • Cellophane noodles
    1ea
  • seasoned laver
    2piece
  • Sesame oil
    little
  • Sesame
    little
  • red pepper paste
    little
Cooking Steps
STEP 1/13
Please prepare the kimchi first. Please prepare cabbage kimchi, and ripe sour kimchi is more delicious than raw kimchi. Squeeze the soup slightly and chop it into small pieces. I'm going to fry it to make a rice ball, so if it's big, the shape of the rice ball is not pretty and doesn't clump together well.
STEP 2/13
If you cut the kimchi and prepared it, we will fry the meat now. Grease a heated pan lightly, add chopped pork and pepper and stir-fry over high heat. When the meat is fried, add chopped kimchi. And stir-fry it together.
STEP 3/13
Add rice when kimchi and meat are all fried. I like rice better than ginbap, even if it's not godbap. That way, when you make fried rice, it's delicious when you make rice balls without getting sticky.
STEP 4/13
When the rice is completely fried, sprinkle sesame seeds and turn off the heat. If you want to enjoy it more spicy, it's better to add red pepper paste. I prepared this for the kids today, so I just did this without red pepper paste. For young infants, wash kimchi slightly under running water and use it, and the children will eat it better.
STEP 5/13
Peel the cheese and slice it as if it's shredded, and prepare about 4 slices overlapping like the picture.
STEP 6/13
I'm going to wear plastic gloves and make rice balls. Please slightly lump the rice balls in a certain size and match the number and size. Then, put cheese in the middle of the rice ball and make it so that you can't see the cheese.
STEP 7/13
Please make a rice ball of the same size and prepare it. Put your hands together and press it hard so that the grains don't scatter like a ball.
STEP 8/13
Use seasoned laver for laver. If it's a large seasoned laver, cut it into a plastic pack, and if it's a seasoned laver for lunch boxes, put it in a plastic pack.
STEP 9/13
Turn around the entrance of the plastic pack, hold it with your finger, and crush the seaweed on the lower part with your right hand.
STEP 10/13
The smaller the piece of seaweed, the better. Break it into small pieces and prepare it. If you break the seaweed in the plastic pack like this, you can prevent the seaweed powder from flying around the house and cook very comfortably.
STEP 11/13
Then I'm going to coat the rice balls with seaweed powder, but before I dress them, there's one more thing I need to do. Spread sesame oil evenly on the rice balls. The reason for applying sesame oil is that it makes rice balls taste better, but it also acts as an adhesive that makes seaweed powder and rice balls stick together.
STEP 12/13
Let's roll the rice balls with seaweed and when we're ready, let's make a bomb wick that will look like a real bomb? Grease the pan slightly and fry the glass noodles about 5cm apart when heated. When fried, the glass noodles turn white like thread.
STEP 13/13
You can pick the fried glass noodles one by one like the wick of a bomb. Ta-da. It's done. It's enough to stimulate children's curiosity. Even children who don't eat kimchi eat it deliciously. Would you like to try making kimchi cheese bomb rice balls that are fun, delicious, and healthy?
If you put the seaweed flakes in a plastic pack and rub them with your hands, you can make it very simple. After you make seaweed flakes, roll the rice balls in the plastic pack and coat them with clothes, so you can coat them evenly and it's very comfortable. Don't forget to spread sesame oil evenly on the rice balls before rolling them on seaweed flakes. Sesame oil serves as an adhesive that makes rice balls more delicious and neutralizes the taste of kimchi, but it also serves as an adhesive that makes rice balls and seaweed stick together.
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