Rice Dishes

Pan-Fried Brown Rice Balls with Hijiki

Name: Pan-Fried Brown Rice Balls with Hijiki
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Brown rice; 30 g Hijiki seaweed (tot); 5 g Plain laver (unseasoned gim); 50 g Egg; 4 g Sesame oil; 2 g Sesame seeds; 2 g Sugar; 2 g Vinegar

구운주먹밥

Brown rice balls mixed with sweet-sour hijiki seaweed, rolled in crumbled plain laver, dipped in egg and pan-fried. Plain unseasoned laver replaces salted seasoned seaweed to cut the salt.

15mPrep

35mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds 🛒 Shop on Amazon
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon
Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and pickles 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

Cook the brown rice and mix in the rice seasoning.

Pan-Fried Brown Rice Balls with Hijiki — step 1

Toss the hijiki with its seasoning.

Pan-Fried Brown Rice Balls with Hijiki — step 2

Mix the hijiki into the rice.

Pan-Fried Brown Rice Balls with Hijiki — step 3

Shape the rice into bite-sized balls and coat them evenly with crumbled laver.

Pan-Fried Brown Rice Balls with Hijiki — step 4

Dip the rice balls in beaten egg and pan-fry them.

Pan-Fried Brown Rice Balls with Hijiki — step 5

📊 Nutrition Facts (per serving)

335.1Calories (kcal)

35.43 gCarbs

5.79 gProtein

6.84 gFat

79.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.