Korean Style Rice And Vegetables Balls |
Ingredients
Cooked sticky rice - 2 cups
(short or medium grain rice, sushi rice)
Finely chopped carrots, zucchini and mushrooms - 1 & 1/2 cups
Chopped garlic - 2
Chopped onion - a handful
Spring onions - 1 tsp ( optional)
Rice vinegar - 3 tsp
Salt and pepper powder to taste
Toasted sesame seeds - 2 tbsp.
Crushed seaweeds - 1/8 cup
Sesame oil - 3 tsp
Spring onions for garnish ( optional)
Kumeokhap |
Method
Heat oil in a pan sauté onion and garlic till color changes. Add the chopped vegetables and sauté in high flame for 2 minutes.
Add the rice vinegar, salt and pepper powder mix well and switch off the stove.
Add the spring onions , little sesame seeds and the cooked rice, pour a tsp of sesame oil and mix till well combined..
Cool and shape them into tight balls and roll them on sesame seeds and seaweeds.
Enjoy with any tip you like!
Korean Vegetable Rice Balls |
Note:
Meat eater can add cooked salmon, bulgogi, etc.
Thanks for visiting !
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