Imported from the web

Melty Kimchi and Cheese Grilled Rice Balls

Name: Melty Kimchi and Cheese Grilled Rice Balls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 250 g Warm cooked rice; 50 g Kimchi (Finely chop); 2 tsp Gochujang; 2 Camembert cheese (Wrap around individually portioned pieces of cheese (the size of each piece is not specified in the original)); 2 tsp Sesame oil

Recipe by あつメシ Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Rice mixed with kimchi and gochujang is wrapped around Camembert cheese and grilled until fragrant. The outside is golden and crispy, while the cheese inside melts deliciously.

2 servings20 minEast Asian

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Ingredients

250 g Warm cooked rice
50 g Kimchi (Finely chop)
2 tsp Gochujang
2 Camembert cheese (Wrap around individually portioned pieces of cheese (the size of each piece is not specified in the original))
2 tsp Sesame oil

Steps

1
Finely chop the kimchi using kitchen scissors.
2
Mix the warm cooked rice, chopped kimchi, and gochujang.
3
Wrap the Camembert cheese in the seasoned rice, then press firmly to shape into rice balls.
4
Add the sesame oil to a frying pan and heat it.
5
Grill over medium-low heat. Once both sides are nicely golden brown, they are ready to serve.

Notes

In the original, the kimchi is written as “50g ...” with an ellipsis, but it is listed here as 50g. The cheese is specified as “2 pieces,” but the weight of each piece is unknown.