Roasted pickled rice balls
It is a relatively authentic Korean cuisine. It has a unique taste, simple production, easy to carry, and good cold taste. It can also be eaten with lettuce for comprehensive balanced nutrition.
Recipe Recommendations
- slightly spicy
- roast
- ten minutes
- simple
Steps for Roasted pickled rice balls
1
Drain and chop the kimchi into fine powder, mix with rice and shredded seaweed.
2
Mix all ingredients well.
3
Fill it into the mold and extrude it. (If you don't have a mold at home, you can first dip your hands in some vinegar water and squeeze it into a round or other shape)
4
Put the rice balls into a baking sheet, preheat the oven to 160 ° C in advance and bake until the surface is slightly burnt, remove and brush with sauce, and continue to bake until the sauce is dry and golden yellow. (You can also use the barbecue function of the microwave without the oven). After roasting, garnish the surface with shredded kimchi, meat floss, and chopped green onion. Serve.