Kimchi Fried Rice Balls (Kimchi Bokkeumbap Jumeokbap) Hot Pot

Savory and spicy kimchi fried rice balls served in a flavorful hot pot broth. A perfect snack or light meal to share!

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.79/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Snack•Soup

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

3cupsCooked Rice(Day-old rice works best)

£0.75

1cupKimchi(Well-fermented, chopped)

£2.00

2tablespoonsKimchi Juice

0.5mediumOnion(Finely chopped)

£0.20

0.3cupCarrot(Finely diced)

£0.10

2stalksGreen Onion(Sliced)

£0.30

1tablespoonGochujang (Korean Chili Paste)(Adjust to taste)

£0.25

1tablespoonSoy Sauce(Use gluten-free if needed)

£0.05

1tablespoonSesame Oil

£0.15

0.5teaspoonSugar

£0.01

2tablespoonsVegetable Oil

£0.05

4cupsWater

2piecesDried Kelp (Dashima)(About 4x4 inches)

£0.40

4piecesDried Shiitake Mushrooms(Rehydrated and sliced)

£0.50

2clovesGarlic(Minced)

£0.10

to tasteSalt

to tasteBlack Pepper

0.5blockTofu (optional)(Firm, cut into cubes)

£0.80

1packageEnoki Mushrooms (optional)(Bottom trimmed)

£1.00

to tasteOther vegetables (optional)(Spinach, bok choy, etc.)

£0.50

Total Cost

£7.16

£1.79 per serving

Instructions

1.
**Prepare the Kimchi Fried Rice:** Heat vegetable oil in a frying pan over medium heat. Add onion and carrots and cook until softened, about 5 minutes. Add chopped kimchi and cook for another 3 minutes.
2.
Add cooked rice, kimchi juice, gochujang, soy sauce, sesame oil, and sugar to the pan. Mix well until everything is combined and heated through. Stir in the green onions. Taste and adjust seasonings as needed.
3.
Remove from heat and let cool slightly.
4.
**Form the Rice Balls:** Once the rice mixture is cool enough to handle, take about 2-3 tablespoons of the mixture and form it into a ball shape. Repeat with the remaining rice.
5.
**Prepare the Hot Pot Broth:** In a pot, combine water, dried kelp, and dried shiitake mushrooms. Bring to a boil, then reduce heat and simmer for 15 minutes to make a flavorful broth. Remove the kelp and shiitake mushrooms.
6.
Add garlic to the broth. Season with salt and pepper to taste.
7.
**Assemble the Hot Pot:** Add the tofu, enoki mushrooms and any other desired vegetables to the hot pot broth.
8.
Gently place the kimchi fried rice balls into the hot pot broth. Simmer for about 5-10 minutes, or until the rice balls are warmed through.
9.
Serve hot, allowing everyone to grab a rice ball and some broth.

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My Notes

Nutrition Information

Nutrition per serving (350g)

550 kcal / 2301 kJ

Carbs

75g

29% of RDA

Fat

20g

29% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra flavor, you can add a fried egg on top of each rice ball before serving.

If you don't have dried kelp and shiitake mushrooms, you can use vegetable broth as a base.

Adjust the amount of gochujang based on your spice preference.

Customize the hot pot with your favorite vegetables and protein.

Cooking Equipment

Large Bowl

Frying Pan

Hot Pot or Deep Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Kimchi Fried Rice Balls (Kimchi Bokkeumbap Jumeokbap) Hot Pot

Ingredients

Instructions