RiceEasy

Myeolchi Jumeokbap (Anchovy Rice Balls)

2-serving anchovy rice balls with auto-scaling for easy, balanced seasoning.

Prep 15minCook 10min2 servings

anchovy rice ballsjumeokbaplunchbox ricequick Korean meal2 servingsauto scaling recipe

Ingredients (2 servings)

Ingredient	Amount	Unit
Warm cooked rice	360	g
Dried small anchovies	35	g
Soy sauce	1	tbsp
Oligosaccharide syrup	1	tbsp
Sesame oil	1.5	tbsp
Sesame seeds	1	tbsp
Roasted seaweed flakes	8	g
Minced chili pepper	0.5	tbsp

Instructions

1
Dry-toast anchovies in a preheated pan for 1 minute to reduce fishy aroma.
2
Add soy sauce and syrup, then stir-fry 1 more minute for glazed anchovies.
3
Combine warm rice, seasoned anchovies, sesame oil, sesame seeds, and seaweed flakes in a bowl.
4
For heat, add minced chili and mix evenly.
5
Shape into firm bite-size rice balls.
6
Optionally coat with extra seaweed flakes before serving.

Tips

If rice is very hot, wear gloves for easier shaping.

If anchovies are salty, reduce soy sauce to about 2/3 tbsp.

Nutrition (per serving)

Calories

430

kcal

Protein

Carbs

Fat

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Adjust Servings

Original

2servings

→

Target

servings

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