Rice Dishes

Grilled Brown Rice Balls with Hijiki구운 주먹밥

Name: Grilled Brown Rice Balls with Hijiki
Cuisine: Korean
Ingredients: 100 g Brown rice; 30 g Hijiki seaweed; 5 g Gim seaweed; 50 g Egg; 4 g Toasted sesame oil; 2 g Sesame seeds; 2 g Sugar; 2 g Vinegar

Savory brown rice balls mixed with seasoned hijiki, coated with crushed seaweed and egg, then grilled in a pan.

Grilled Brown Rice Balls with Hijiki — Korean recipe photo

Ingredients

Brown rice100 g Brown rice
Hijiki seaweed30 g Hijiki seaweed
Gim seaweed5 g Gim seaweed
Egg50 g Egg
Toasted sesame oilpantry4 g Toasted sesame oil
Sesame seedspantry2 g Sesame seeds
Sugarpantry2 g Sugar
Vinegarpantry2 g Vinegar

Instructions

1
Cook the brown rice, then mix in the sesame oil and sesame seeds for seasoning.
2
Add the sugar and vinegar seasoning to the hijiki and toss well.
3
Add the hijiki to the rice and mix well.
4
Shape the rice into bite-size balls, then coat them evenly with crushed dried seaweed.
5
Coat the rice balls in beaten egg.
6
Grill them in a pan to finish.

Ingredient substitutions

Brown rice: White short-grain rice cooks softer and has less nutty flavor.
Hijiki seaweed: Another firm sea vegetable can work, with a different mineral flavor and texture.
Gim seaweed: Nori is the closest common option, though roasting and seasoning may differ.
Egg: For binding, use a commercial egg replacer or a small starch slurry; the flavor and texture will change.
Toasted sesame oil: Perilla oil is different but works in some Korean dishes.

Nutrition & source

Nutrition per serving

Calories: 335.1
Protein: 5.79
Carbs: 35.43
Fat: 6.84
Sodium: 79.4

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details

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