North Korean-style Sticky Rice Balls

Ingredients

In North Korean cuisine, Botamochi is adapted to create a savory version of the dish. While the original Japanese Botamochi is a sweet treat made with sweet bean paste, the North Korean-style Sticky Rice Balls are filled with a savory mixture of minced meat, vegetables, and seasonings. The cooking techniques and flavors are also adjusted to align with the traditional North Korean culinary style. We alse have the original recipe for Botamochi, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (200ml) water 1 cup (200ml) water
• 200g minced meat (pork or beef) 200g minced meat (pork or beef)
• 1/2 cup finely chopped vegetables (carrots, mushrooms, onions) 1/2 cup finely chopped vegetables (carrots, mushrooms, onions)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours.
2. 2.
   Drain the soaked rice and transfer it to a steamer. Steam the rice for about 20 minutes or until it becomes sticky and translucent.
3. 3.
   In a separate pan, heat some vegetable oil and sauté the minced meat until cooked through. Add the chopped vegetables and cook until they are tender.
4. 4.
   Add soy sauce, sesame oil, oyster sauce, salt, and pepper to the meat and vegetable mixture. Stir well to combine all the flavors.
5. 5.
   Take a small portion of the sticky rice and flatten it in your palm. Place a spoonful of the meat and vegetable mixture in the center of the rice.
6. 6.
   Gently fold the rice around the filling, shaping it into a ball. Repeat the process with the remaining rice and filling.
7. 7.
   Heat some vegetable oil in a frying pan over medium heat. Fry the rice balls until they turn golden brown and crispy on the outside.
8. 8.
   Serve the North Korean-style Sticky Rice Balls hot as a snack or appetizer.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve the desired sticky texture.
• Minced meat — Choose lean minced meat for a healthier option. You can also substitute it with minced tofu or textured vegetable protein for a vegetarian version.
• Vegetables — Feel free to use any vegetables of your choice for the filling. Finely chop them to ensure even cooking and easy shaping of the rice balls.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall salt content of the dish.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the rice balls.

Tips & Tricks

• To prevent the rice from sticking to your hands while shaping the balls, wet your hands with a little water or oil.
• Experiment with different fillings such as kimchi, seasoned tofu, or pickled vegetables to add variety to the rice balls.
• If you prefer a healthier cooking method, you can steam or boil the rice balls instead of frying them.
• Serve the North Korean-style Sticky Rice Balls with a dipping sauce made from soy sauce, vinegar, and a touch of chili for an extra kick.
• These rice balls can be made in advance and reheated in a steamer or microwave before serving.

Serving advice

Serve the North Korean-style Sticky Rice Balls as a snack or appetizer. They can be enjoyed on their own or with a dipping sauce. Garnish with some chopped green onions or sesame seeds for added flavor and visual appeal.

Presentation advice

Arrange the North Korean-style Sticky Rice Balls on a platter or bamboo steamer for an authentic touch. Consider using traditional Korean tableware or small individual serving bowls to enhance the presentation.