Hello all!
We are cooking up some Korean food today! Yes, we love our traditional Hmong food but Korean food is also one of our favorite cuisines to eat. So today, my little sister wanted to show you how to make Korean rice balls 3 ways since we're home for quite a while now and trying to get rid of some of our leftover ingredients in the fridge and freezer. Rice balls are so easy since you can practically add what ever ingredients you like to pair with rice. Korean rice balls are super easy to make, so hopefully these versions are to your liking. Give it a try and have fun with it. Great for packing in the lunch box and great for a back in the yard picnic since we can't go out much now a days :) Happy Cooking!

Check out her Korean lunch box Dosirak video here as well:    • How to make Dosirak  
#koreanfood #snack #fingerfood

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INGREDIENTS:
BEEF & VEGETABLES
2 cups cooked short grain rice (any brand of sushi rice)
Beef marinade
1 tsp soy sauce
1 tsp sugar
1/2 tsp salt
1 tsp grated garlic and onions
1 Tbsp sesame oil
6oz ground beef (or your choice of protein)
Half a carrot finely diced (~1/2 cup)
2 green onions chopped (more or less depends on you)
Toasted sesame seeds, pinch salt, and sesame oil to season if desire
Crushed seasoned seaweed to coat

Marinade the beef for 10 minutes. Then saute with 1 tbsp oil until slightly cooked. Then add in chopped carrots and cook to your liking. Pour mixture over rice. Add in green onions, toasted sesame seeds and more seasonings if you desire. Mix and form into balls.

SPAM & KIMCHI
2 cups cooked short grain rice (any brand of sushi rice)
1/2 tin of spam finely chopped
1 cup finely chopped kimchi
1 tsp soy sauce
1 tsp fish sauce
1 tsp sugar
1 Tbsp sesame oil
1 tsp toasted sesame seeds
Chopped green onions (add as much as you like)
Sesame oil/seeds/salt if you desire for taste

In a pan, add in chopped spam. Cook to your desire consistency (we like our kinda brown and crispy). Then add in the chopped kimchi. Stir fry until the kimchi juices have evaporated. Then add in the sugar, soy sauce, and fish sauce. Stir to mix well. Then turn off heat and add in the sesame oil. Pour over the rice along with some toasted sesame seeds and chopped green onions. Add sesame oil/salt if you desire. Mix well and form into balls.

EGG & RICE ROLL
1 cup cooked short grain rice (any brand of sushi rice)
1/2 finely diced carrot (1/3 cup)
2 handfuls of spinach (cooked/ chopped) [season w/salt and sesame oil when cooking]
1 tsp soy sauce
1 tsp sesame seeds
1 Tbsp sesame oil
Egg
3 eggs
1 tsp potato starch (sub out corn starch if you don't have potato starch)
1 Tbsp water
Half a green onions chopped
Pinch of salt
Seasoned seaweed

In a pan with some sesame oil, cook the spinach until wilted. Add a little salt to season. Cool, and chop into smaller piece. Place into the 1 cup of cooked rice. In the same pan, cook the diced carrots in with some sesame oil and a pinch of salt. Cook just to the bite. Then add to the rice along with the seasonings. Set aside.
In a bowl, add the potato starch and water. Mix well. Then add in 3 eggs and mix well. Add in chopped green onions and a pinch of salt. Mix well. In a good non stick greased pan, add in the egg mixture and spread it out thinly. Cook it on medium low heat and cover with a lid until the egg is cooked to your liking (The egg should be thin and foldable like a crepe). Then place it on a cutting board, add in half the rice mixture and 4 seasoned seaweed. Roll and cut into bite size pieces. Serve.

OTHER INGREDIENTS YOU CAN USE
Rice seasoning ( Furikake )
Tuna
Other vegetables/ protein you prefer

NOTE: These rice balls can be eaten room temp if you use short grain rice or aka sushi rice. You can store them in an airtight container and put it in the fridge overnight but the rice will get hard. Feel free to microwave it to soften the rice back up.
NOTE: If your rice is not sticking, you either used the wrong rice or you put too much oil when adding in the other ingredients. Oil will cause it to not stick to each other. Make sure to use sushi rice or any short grain rice and not long grain or any Jasmine rice.