CookPal AI
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Spicy Cheongyang Chili Rice Balls

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 10 Min
  • 1 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 1–2 finely chopped Cheongyang chilies
    • 3 slices pickled radish, finely chopped

  • Condiments

    • 1 tbsp sesame oil
    • 1 tbsp sesame seeds

  • Others

    • 1 pack seaweed, crushed
    • 🍚 1 bowl warm rice

PASSI

1

Remove the stems from Cheongyang chilies, slice them in half, remove seeds, and finely chop.

2

Squeeze out excess moisture from pickled radish and finely chop.

3

Place seaweed in a bag, seal it, and crush into flakes.

4

Prepare a bowl of warm rice.

5

Add chopped chilies, radish, crushed seaweed, sesame oil, and sesame seeds to the rice.

6

Shape the mixture into rice balls and adjust seasoning with salt if needed.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 5g
    Proteine
  • 40g
    Carboidrati
  • 8g
    Grassi

💡 Suggerimenti

For extra crunch, add finely chopped cucumber or carrot.Store leftover rice balls in an airtight container in the fridge for up to 2 days.Pair with a light soup or salad for a complete meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.