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Rice Balls with Geotjeori
Recipe by Amina Elshafei
These beautiful rice balls a served with a spicy Korean kimchi
- Steps
- Ingredients
Steps
- For the Geotjeori, cut wombok in half lengthways. Remove the hard inner core and any damaged outer leaves. Cut width-ways into 2cm slices and place into a large bowl.
- Add salt and water and massage into cabbage. Set aside for one hour, mixing after 30 minutes.
- Rinse and drain cabbage 4 times under running water to remove all salt. Place leaves into a colander to drain for 30 minutes.
- Transfer cabbage to a large bowl. Add remaining ingredients and massage well into the cabbage leaves until well combined. Set aside for 30 minutes to marinate. Mix well then transfer to a colander to drain before serving.
- For the Rice Balls, cook rice according to packing instructions. Cover to keep hot.
- Place a frypan over medium heat. Once hot, add grapeseed oil. Add eggs and gently mix around in the pan until almost cooked. Flip the eggs over and cook until just set.
- Transfer to a chopping board and chop into very small pieces. Stir into the hot rice. Add remaining ingredients and combine well.
- Roll mixture into 24 balls and place onto a tray. Cover with cling film.
- To serve, place two heaped tablespoons of the drained kimchi onto each serving plate and gently level. Top each with rice balls and serve immediately.
