A delicious recipe for Korean rice balls in 3 ways, perfect for snacks, a small appetizer, or even lunch
The onigiri is old news. This classic of Japanese cuisine is dethroned by its Korean cousin: the jumeokbap.
Well, okay, I’m exaggerating a bit. Basically, jumeokbap are to onigiri what kimbap are to sushi. That is: a ton of different possible fillings, a slightly different shape, rice seasoned with light and salty flavors rather than vinegary/sweet ones. In any case, it’s delicious.
What are jumeokbap?
If you hadn’t guessed from the title of the article and the previous paragraph, jumeokbap (주먹밥) are Korean rice balls, filled or not. While Japanese purists would look in horror at someone innovating with maki fillings, Koreans go all out.
With bulgogi, cheese, jeyuk bokkeum, kimchi: nothing is impossible, the only limit is your imagination (and the obligation to include garlic in prayer to our deity the Great Clove)
The main ingredients of Jumeokbap
Sushi rice: essential if you want the balls to hold together well
Grilled nori sheets: this is the Korean version of the “ordinary” Japanese nori, they have a little extra flavor, but if needed use Japanese nori
The togarashi: optional, it’s a Japanese chili powder
The kimchi: Korean fermented cabbage has a sour and spicy taste
Japanese mayonnaise: kewpie mayo is famous for its delicious umami taste. That said, it’s optional, a bit of commercial mayo with powdered dashi will make a good substitute
The tonkatsu sauce: Sauce used with pork tonkatsu, but also as a topping on many things like okonomiyaki, for example
Jumeokbap – Korean Rice Balls
Matériel
Ingredients
- 250 g of sushi rice dry weight, cooked
- 1 tablespoon sesame oil
- 1 pinch salt
- 1 package of grilled nori sheets crumbled, ideally the Korean variety called gim
Tuna-mayo filling
- 160 g of canned tuna drained
- 2 tablespoons Japanese mayonnaise kewpie
- 1 pinch pepper
- Green chili fresh, chopped (optional)
Plain version
- Furikake
Beef, cheese and kimchi filling
- 150 g beef thinly sliced
- Solid mozzarella or any other melting cheese, in pieces
- 75 g of kimchi chopped
- 1 tablespoon of kimchi juice
- Togarashi
Trim
- Green onions thinly sliced
- Japanese mayonnaise
- Tonkatsu Sauce
Procédé
Tuna-mayo filling
- Mix the tuna, mayonnaise, pepper, and chili in a bowl.160 g of canned tuna, 2 tablespoons Japanese mayonnaise, 1 pinch pepper, Green chili
- In a bowl, mix the rice, sesame oil, and salt.250 g of sushi rice, 1 tablespoon sesame oil, 1 pinch salt
- Take a handful of rice and flatten it in the palm of your hand.
- Add a spoonful of the tuna mixture and fold the rice over to cover it.
- Shape into a ball and roll it in a bag containing the crumbled seaweed.1 package of grilled nori sheets
Plain version
- Mix the rice, Furikake, salt, sesame oil, and crumbled seaweed in a bowl.Furikake
- Shape into balls with your hands.
Beef, cheese and kimchi filling
- Heat a pan over medium-low heat and add the sesame oil.
- Sauté the kimchi for a few minutes.75 g of kimchi
- Add the beef, salt, pepper, and kimchi juice.150 g beef, 1 tablespoon of kimchi juice
- When the beef is cooked, add this mixture to a bowl containing the cooked rice.
- Mix by hand.
- Take a handful of the rice mixture and flatten it in the palm of your hand.
- Put cheese in the center and fold the rice over to cover it.Solid mozzarella
- Shape into a ball and microwave for 30 seconds to melt the cheese.
- Roll in togarashi.Togarashi
Plating
- Place the balls on a platter.
- Garnish with zigzag patterns of mayonnaise and tonkatsu sauce.Japanese mayonnaise, Tonkatsu Sauce
- Sprinkle with finely sliced green onions.Green onions
