Crispy Pan-Fried Gochujang Pork Rice Balls
Start your weekend mornings leisurely with hearty and delicious pan-fried rice balls!
On a busy Sunday morning, my husband suddenly craved something to eat. To satisfy his hunger without sacrificing my precious time to prepare for church, I quickly whipped up these ‘Pan-Fried Rice Balls’. It’s a delightful dish made with freshly cooked rice, a savory and spicy gochujang pork filling, shaped into balls, and then pan-fried until golden brown and slightly crispy on the outside, yet moist and tender on the inside. Perfect for breakfast, a light brunch, or even a snack for kids! This recipe ensures you’ll have ample time for a quick pre-church pamper.
Main Ingredients- Cooked white rice, adequate amount
- Pork tenderloin 600g
- Onions 2 medium
Cooking Instructions
Step 1
First, cook fluffy white rice using an electric pressure cooker. While the rice is cooking, finely chop the 600g of pork tenderloin into bite-sized pieces. Place the chopped pork in a bowl, add 2 Tbsp of sugar and 2 Tbsp of soy sauce, and mix well to marinate.
Step 2
Next, add 4 Tbsp of gochujang (Korean chili paste) generously over the marinated pork.
Step 3
Add 1 Tbsp of minced garlic. Gently massage the ingredients with your hands to ensure the seasoning coats the pork thoroughly. Once mixed, heat a pan over high heat with a little vegetable oil and begin stir-frying.
Step 4
Finely dice the 2 onions. Prepare a pinch of black pepper to add while stir-frying the pork.
Step 5
Once the pork is partially cooked over high heat, add the diced onions and black pepper, continuing to stir-fry. To effectively remove any gamey smell from the pork, add 2 Tbsp of cooking wine (or mirin) and stir-fry. The cooking wine helps tenderize the meat and enhances its flavor.
Step 6
Continue stir-frying until most of the moisture has evaporated. Then, turn off the heat. This process ensures the gochujang seasoning caramelizes nicely without burning, making it perfect for the rice ball filling.
Step 7
Transfer the freshly cooked fluffy white rice from the rice cooker into a wide bowl. Add a pinch of salt to prevent the rice from clumping and a drizzle of sesame oil for a nutty aroma. Season the rice to your taste; it’s best to taste as you go.
Step 8
Using a rice paddle held vertically, gently mix the rice. It’s important to mix the rice gently so that the grains remain intact and fluffy.
Step 9
Taste the seasoned rice. If it has a balanced flavor and a pleasant nutty taste, it’s perfectly prepared. If it’s delicious enough to eat on its own, it’s a success!
Step 10
Now, take a portion of the seasoned rice, flatten it in your palm, place a spoonful of the prepared gochujang pork mixture in the center, and carefully shape it into a round rice ball, ensuring the filling is enclosed. Don’t be afraid to be generous with the filling.
Step 11
Gently flatten the shaped rice balls. Brush both sides lightly with vegetable oil. Place the rice balls in a preheated pan over medium-low heat and pan-fry until golden brown and slightly crispy on both sides. Adjust the heat to prevent burning. They are ready when they have a lovely golden color.
Step 12
These freshly pan-fried rice balls became a hearty breakfast for my husband, allowing us to enjoy a surprisingly delicious morning.
Step 13
To celebrate Halloween and share the joy, I made a few extra rice balls to deliver to my close friend’s family at church, along with some candy. Sharing delicious food always brings happiness. Perhaps my husband’s hunger was a prelude to this delightful occasion! Making these pan-fried rice balls is surprisingly quick, so I even had enough time for a bit of pre-church pampering.
Step 14
I received a photo from my friend showing the beautifully arranged pan-fried rice balls – a lovely testament to their deliciousness!
Step 15
The warm connection made through delicious food brought us a happy time.
