Thursday, August 11, 2011

Myulchi Rice Balls

So if you have a stash of the myulchi in the fridge it will take you less than five minutes to make these rice balls.
- 1 bowl of rice, room temperature
- 1/3 cup of myulchi
- 1 package of roasted sesame seaweed

1. In a larger bowl, mix up the rice and myulchi.

2. Make little balls out of the rice mixture using your hands. You may have to press firmly to make it stay in shape.

3. Crush the seaweed and put in a plate. Roll the balls around in the seaweed until they are sufficiently covered. Again, you may have to press a bit firmly to make the seaweed stick.

And enjoy! Great way to eat leftovers.


Ludid said...

oh, my son will love these.

celia said...

This looks really yummy! i love the ingredients:)

Shini said...

힝 맛있겠다 ㅠㅠ

ruthie@thetwicebitten said...

Wow. I love this blog. Im learning so much and being introduced to new ideas. Great work guys.

Peggy said...

This is a great way to use up rice when it's too hot to make nurumbap.

Anonymous said...

i love love your site! i wish i could share my paired down korean recipe or be a guest on your show :)

Natalie of Fashion Intel said...