Rice Dishes

Potato & Rice Balls with Egg Yolk & Sesame

Name: Potato & Rice Balls with Egg Yolk & Sesame
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 80 g Potato; 80 g Cooked rice; 20 g Carrot, minced; 20 g Spinach; 5 g Baby anchovies; 5 g Hard-boiled egg yolk; 1 g Black sesame seeds; 2 g White sesame seeds; 2 g Sesame oil; a pinch Salt; a pinch White pepper

감자 주먹밥

Bite-sized balls of steamed sieved potato and rice mixed with sautéed carrot, spinach and toasted baby anchovies, rolled in sieved egg yolk and black and white sesame. Use shaped molds for fun variations.

📝 Step-by-Step Instructions

Wash and steam the potato, peel and press through a sieve.

Potato & Rice Balls with Egg Yolk & Sesame — step 1

Sauté the minced carrot in an oiled pan with a pinch of salt; blanch the spinach, rinse in cold water, squeeze dry and chop finely.

Potato & Rice Balls with Egg Yolk & Sesame — step 2

Lightly toast the anchovies in a pan and chop coarsely.

Potato & Rice Balls with Egg Yolk & Sesame — step 3

Mix the potato, rice, carrot, spinach and anchovies with salt, white pepper and sesame oil.

Potato & Rice Balls with Egg Yolk & Sesame — step 4

Press the boiled egg yolk through a sieve.

Potato & Rice Balls with Egg Yolk & Sesame — step 5

Shape the mixture into rounds or triangles and roll evenly in the egg yolk and sesame seeds.

Potato & Rice Balls with Egg Yolk & Sesame — step 6

📊 Nutrition Facts (per serving)

240Calories (kcal)

41.9 gCarbs

8.9 gProtein

5.6 gFat

67 mgSodium

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

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.