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Gochujang Grilled Rice Balls with Cottage Cheese

Name: Gochujang Grilled Rice Balls with Cottage Cheese
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 bowls (cooked) Rice; 40g Cottage Cheese; 2 tsp Gochujang; 1 tsp Miso; 1 tsp Sugar; 1 tsp Mirin; 1 tsp Sesame Oil

Rice

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Rice balls brushed with gochujang sauce and grilled, topped with cottage cheese — Korea × Japan yaki onigiri.

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📖 The Story Behind This Dish

A creative dish brushing Japanese yaki onigiri with a sweet-spicy sauce of Korean gochujang and miso and grilling them. The fresh richness of cottage cheese softens the heat of the toasty, charred sauce. Perfect for lunch boxes or a late-night snack. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At late-snack time, rice balls toast golden in a frying pan as the smell of charring sweet-spicy sauce fills the kitchen.

🥕 Ingredients (serves 2)

Rice 2 bowls (cooked)
Cottage Cheese 40g
Gochujang 2 tsp
Miso 1 tsp
Sugar 1 tsp
Mirin 1 tsp
Sesame Oil 1 tsp

👩‍🍳 Instructions

Shape the rice into 4 onigiri.
Mix the gochujang, miso, sugar, and mirin to make a sauce.
Heat sesame oil in a frying pan and cook the onigiri until browned on both sides.
Brush with the sauce and cook both sides again until toasty.
Plate and top with cottage cheese.

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