Ultimate Bulgogi-Stuffed Rice Balls Delight
Ingredients:
2 cups cooked short-grain rice
1 cup bulgogi beef (thinly sliced marinated beef)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon green onions (chopped)
1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
1 large egg (beaten)
1 cup panko breadcrumbs
Vegetable oil (for frying)
1. In a skillet over medium heat, add the bulgogi beef, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Cook for about 5-7 minutes until the beef is cooked through. Stir in the green onions and sesame seeds, then remove from heat and let cool slightly.
2. In a large bowl, take the cooked rice and mix in a pinch of salt. Wet your hands with water to prevent sticking. Take a small handful of rice (about 1/4 cup) and flatten it in your palm.
3. Place a teaspoon of the bulgogi mixture in the center of the flattened rice. Carefully mold the rice around the filling to form a ball. Repeat this process until all the rice and filling are used.
4. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs. Roll each rice ball first in flour, then dip in the egg, and finally coat with panko breadcrumbs.
5. In a deep skillet or pot, heat about 2 inches of vegetable oil over medium-high heat. Once the oil is hot, carefully add the rice balls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
6. Serve the bulgogi-stuffed rice balls warm, garnished with additional green onions and sesame seeds if desired.
Serves 4
Nutritional Information (per serving)
Calories: 450
Net Carbs: 50g
Protein: 20g
Fat: 20g
Tips & Variations:
- For a vegetarian option, substitute the bulgogi beef with marinated tofu or mushrooms.
- Add a spicy kick by mixing gochujang (Korean chili paste) into the bulgogi mixture or serving with a side of spicy dipping sauce.