Spicy and Savory Kimchi Fried Rice Balls
Delicious Kimchi Fried Rice Balls Recipe to Dispel Worries About Kimchi
Have you been hesitant to buy kimchi recently due to unsettling rumors about its production in China? If you’re sensitive to hygiene, this hesitation is understandable. But worry no more! This recipe shows you how to deliciously utilize leftover ripe kimchi to make fantastic Kimchi Fried Rice Balls. I had reluctantly bought a box of kimchi for a pork kimchi stew, but it didn’t quite suit my taste. I ended up sharing half with a friend and diligently using the rest in stews and stir-fries, vowing to make my own kimchi next time. In the meantime, I decided to transform this kimchi into flavorful Kimchi Fried Rice Balls, subtly masking its original taste with bacon and chili powder. These rice balls, lovingly made for my daughter, offer a perfect balance of spicy, sweet, and savory flavors, making them an ideal quick breakfast or a delightful snack for kids.
Main Ingredients- 200g Ripe Kimchi (well-fermented and sour)
- 2 strips Bacon (quantity adjustable to preference)
- 2 bowls Warm Cooked Rice
- 1 tsp Chili Powder (adjust based on kimchi’s spiciness)
- 1/2 tsp Sugar (to mellow the sourness)
- 1/8 tsp Salt (for seasoning, adjust based on kimchi’s saltiness)
- 1 tsp Sesame Oil (for a nutty aroma)
- A pinch of Sesame Seeds (for garnish and flavor)
- 3 packs of Packed Lunch Kim (seaweed snacks, for texture and umami)
Cooking Instructions
Step 1
First, dice the bacon into bite-sized pieces (about 1cm thick). Heat a pan over medium heat, then add the diced bacon and cook until golden brown. It’s important to render out enough fat from the bacon as you fry it.
Step 2
Leaving some of the rendered bacon fat in the pan, add finely chopped ripe kimchi and stir-fry it with the bacon. Once the kimchi begins to soften, add the chili powder and sugar. Continue to stir-fry for about 3-5 minutes until the kimchi is tender and well coated with the seasoning. The sugar will help balance the sourness and enhance the savory notes.
Step 3
Add the two bowls of warm cooked rice to the pan with the fried kimchi and bacon. Sprinkle a small amount of salt over the rice to season the overall dish. Remember that kimchi is already salty, so use salt sparingly or omit it if you prefer.
Step 4
Using a spatula, gently stir-fry the rice, kimchi, and bacon together until everything is well combined. Be careful not to mash the rice grains; the key is to mix everything evenly.
Step 5
Once all ingredients are mixed and stir-fried, drizzle 1 teaspoon of sesame oil around the edge of the pan. Stir lightly to distribute the nutty aroma throughout the rice, enhancing its flavor.
Step 6
Now for the finishing touches. Sprinkle sesame seeds over the fried rice for added nutty flavor, and crumble in 2-3 packs of packed lunch seaweed snacks.
Step 7
Gently mix the fried rice with the seaweed and sesame seeds, stir-frying for another minute or so. This step ensures the seaweed’s crispy texture and umami flavor permeate the rice, making it even more delicious. Stir-frying for about 1 more minute will complete the dish.
Step 8
Transfer the finished Kimchi Fried Rice to a large plate or bowl and let it cool slightly. If you try to form the rice balls while it’s too hot, they might fall apart easily. Letting it cool a bit will make it easier to handle.
Step 9
Once slightly cooled, take portions of the fried rice and shape them into round, compact rice balls of your desired size. You can make them into 1, 2, or 3 balls, depending on your preference. Finally, crumble the remaining pack of packed lunch seaweed into small pieces and spread it on a serving plate. Arrange the finished rice balls on top of the crumbled seaweed for an appetizing presentation.
