Korean Anchovy Rice Balls
Dried small anchovies are dry-toasted to remove fishiness, then glazed in soy sauce and oligosaccharide syrup before being folded into warm rice to form compact rice balls. Sesame oil, roasted seaweed flakes, and sesame seeds contribute layers of nuttiness that complement the sweet-salty anchovy glaze. Shaping the balls while the rice is still warm ensures they hold together firmly. These rice balls keep their flavor even after cooling, making them ideal for packed lunches and on-the-go snacking.
Adjust Servings
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.
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