Spicy & Sweet Anchovy Rice Balls: A Crowd-Pleasing Delight!
Make Deliciously Spicy and Sweet Anchovy Rice Balls: The Best Way to Make Them
Perfect for a home meal or a delightful lunchbox treat, let’s make some irresistible anchovy rice balls!
Main Ingredients
- 120g small dried anchovies
- 1.5 bowls cooked rice (warm)
- 1 bowl laver flakes (kim-garu)
- 1/4 stalk green onion or scallion
- 4 Cheongyang chili peppers (adjust to spice preference)
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
Rice Ball Seasoning
- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp oligodang (corn syrup) or mulyeot (starch syrup)
- Pinch of black pepper
For Stir-frying Anchovies
- 2 Tbsp mayonnaise
- 1.5 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp oligodang (corn syrup) or mulyeot (starch syrup)
- Pinch of black pepper
For Stir-frying Anchovies
- 2 Tbsp mayonnaise
Cooking Instructions
Step 1
First, place the small dried anchovies in a sieve and shake well to remove any debris or fine particles. This step ensures a cleaner texture for your anchovy rice balls.
Step 2
In a bowl, gently toss the prepared anchovies with 2 tablespoons of mayonnaise until evenly coated. The mayonnaise will help prevent the anchovies from becoming too hard when stir-fried and add a rich, savory flavor.
Step 3
Let’s prepare the delicious seasoning for the rice balls! In a small bowl, combine 1.5 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oligodang (or corn syrup), and a pinch of black pepper. Mix well until combined.
Step 4
Heat a frying pan over medium heat. Add a little cooking oil and 1 tablespoon of sesame oil. Add finely chopped green onions or scallions and sauté gently over low heat to release their fragrant aroma, creating ‘scallion oil’.
Step 5
Once the scallions are fragrant, pour the prepared seasoning mixture into the frying pan with the scallion oil. Let it simmer and reduce slightly, allowing the flavors to deepen and meld together.
Step 6
Add the mayonnaise-coated anchovies to the pan. Stir and cook with the seasoning for about 2-3 minutes, ensuring the seasoning coats the anchovies evenly. Be mindful of the heat to prevent the anchovies from burning.
Step 7
Add the finely chopped Cheongyang chili peppers for a spicy kick and stir-fry them with the anchovies. If you prefer less heat, feel free to adjust the amount or omit them.
Step 8
Add the warm rice (1.5 bowls) to the pan. Gently break up any clumps of rice with your spatula and mix it with the anchovy stir-fry until well combined. It’s important to keep the rice grains separate and fluffy.
Step 9
Turn off the heat. Using the residual heat, add the laver flakes (1 bowl) and gently mix them into the rice and anchovy mixture until everything is well incorporated. The laver flakes will add a wonderful savory crispness.
Step 10
Once the rice mixture has cooled slightly, put on disposable gloves and shape the mixture into bite-sized balls, about the size of half a fist. Once all the rice is formed into balls, you’re done! Plate your finished anchovy rice balls attractively and sprinkle with 2 tablespoons of sesame seeds for a final flourish. Enjoy your delicious creation!
