Step-by-Step Instructions
Serving Suggestions
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me! If you’re in the mood for something crispy, try using a seaweed sheet. Spreading the rice mixture onto the seaweed before pan-frying gives the pancakes a crunchy texture and adds a savory layer of flavor. If you prefer a softer pancake or want to keep it even simpler, just skip the seaweed. Form the rice mixture into patties and cook them directly in the pan. The level of crispiness depends on the thickness of the pancakes. Either way, these pancakes are sure to be a hit! For more ways to use up leftover rice, try these Korean Rice Balls (Jumeokbap) or these Chicken Rice Balls. They’re both simple, tasty options that your little ones will love!
Rice – short-grain rice will work best. Avoid using sticky rice or long grain rice. You can also use this cheesy rice! Yum! Gim (seaweed sheet) – also referred to as sushi nori. Vegetables – this is a great recipe to use up whatever veggies you have on hand. Egg – helps bind everything together. Seasonings – I love using sesame oil and soy sauce for Korean rice balls, but just like with veggies, you can switch things up with your favorite seasonings or condiments, like oyster sauce, Japanese mayo, Thai peanut coconut sauce, etc. for extra flavor.
They’re also easy to cut into smaller pieces for toddlers, making them a perfect finger food.
