Rolled Omelet Rice Balls
Rolled Omelet Rice Balls
Kids’ Favorite Rice Balls! ‘Rolled Omelet Rice Balls’ Recipe
These bite-sized, adorable rolled omelet rice balls are perfect for bento boxes or as a special meal! We’ll show you a popular recipe that’s sure to capture your children’s hearts with its charming appearance and delicious taste, easily made at home.
Base Ingredients- 2 bowls warm cooked rice
- 3 fresh eggs
- 1 pinch fine salt
- 1 sheet dried seaweed (gim for kimbap)
- Vegetable oil for cooking
Spicy and Sweet ‘Jeonju Bibim Gochujang’ Filling- 100g ground pork
- 3 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp cooking wine (mirin or similar) to remove pork odor
- 1 Tbsp vegetable oil for stir-frying
Creamy Tuna Mayo Filling- 100g canned tuna, drained
- 3 Tbsp mayonnaise
- Pinch of black pepper for flavor
- 100g ground pork
- 3 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp cooking wine (mirin or similar) to remove pork odor
- 1 Tbsp vegetable oil for stir-frying
Creamy Tuna Mayo Filling- 100g canned tuna, drained
- 3 Tbsp mayonnaise
- Pinch of black pepper for flavor
Cooking Instructions
Step 1
Heat 1 Tbsp of vegetable oil in a pan over medium-low heat. Add the ground pork and break it up with a spatula as it cooks, stir-frying until it turns white. Ensure the pork is fully cooked.
Step 2
Once the pork is cooked, add 3 Tbsp gochujang, 1/2 Tbsp minced garlic, 1/2 Tbsp sugar, and 1 Tbsp cooking wine. Stir-fry until all ingredients are well combined and the sauce coats the pork. Continue to cook for another 1-2 minutes to let the flavors meld into a delicious bibim gochujang sauce.
Step 3
Drain the canned tuna thoroughly using a sieve. It’s important to remove as much oil as possible for a cleaner taste.
Step 4
In a bowl, combine the drained tuna, 3 Tbsp mayonnaise, and a pinch of black pepper. Mix well to create a creamy and savory tuna mayo filling.
Step 5
In a separate bowl, combine 2 bowls of warm cooked rice with 3 Tbsp of the prepared bibim gochujang sauce. Gently mix the rice and sauce, being careful not to mash the rice grains, until the rice is evenly colored. This gentle mixing is key to maintaining the rice texture.
Step 6
Divide the seasoned rice into portions and shape them into balls. Make an indentation in the center of each rice ball, place a spoonful of the tuna mayo filling inside, and then cover it with rice, shaping it into a compact ball. Make them child-friendly in size.
Step 7
In a wide bowl, crack 3 fresh eggs and add 1 pinch of fine salt. Whisk gently without creating too much foam; this will help achieve a tender omelet texture.
Step 8
Lay a sheet of kimbap seaweed flat on a rolling mat. Using a sharp knife or scissors, cut the seaweed into long, narrow strips approximately 0.5 cm wide. These strips will create a beautiful appearance when wrapping the rice balls.
Step 9
Heat a non-stick pan over low heat and lightly coat it with vegetable oil. Be careful not to overheat the pan, as the egg might burn. Once the pan is warm, place one strip of seaweed on it. Then, ladle about 1 Tbsp of the beaten egg mixture onto the seaweed, spreading it thinly and lengthwise along the strip.
Step 10
As the egg starts to set slightly, place one of the prepared rice balls on the edge of the seaweed strip. Carefully lift and roll the seaweed and egg together to encase the rice ball. Roll it firmly to ensure it’s well-wrapped. Repeat with the remaining ingredients to create more adorable rolled omelet rice balls that kids will love.
