{"id":27619,"title":"Jumeokbap – Korean Rice Balls","modified":"2025-02-06T10:26:27+01:00","plain":"A delicious recipe for Korean rice balls in 3 ways, perfect for snacks, a small appetizer, or even lunch\n\n\n\nThe onigiri is old news. This classic of Japanese cuisine is dethroned by its Korean cousin: the jumeokbap. \n\n\n\nWell, 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.   \n\n\n\nDelicious little Korean rice balls\n\n\n\nWhat are jumeokbap?\n\n\n\nIf you hadn't guessed from the title of the article and the previous paragraph, jumeokbap (\uc8fc\uba39\ubc25) are Korean rice balls, filled or not. While Japanese purists would look in horror at someone innovating with maki fillings, Koreans go all out. \n\n\n\nBulgogi beef can be used as a delicious jumeokbap filling\n\n\n\nWith 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)\n\n\n\nThe main ingredients of Jumeokbap\n\n\n\n\n\n\n\nSushi rice: essential if you want the balls to hold together well\n\n\n\nGrilled nori sheets: this is the Korean version of the \"ordinary\" Japanese nori, they have a little extra flavor, but if needed use Japanese nori\n\n\n\nThe togarashi: optional, it's a Japanese chili powder\n\n\n\nThe kimchi: Korean fermented cabbage has a sour and spicy taste\n\n\n\nJapanese 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 \n\n\n\nThe tonkatsu sauce: Sauce used with pork tonkatsu, but also as a topping on many things like okonomiyaki, for example\n\n\n\n\n\n\tJumeokbap - Korean Rice Balls\n\t\t\n\t\tA delicious Korean rice balls recipe with 3 different fillings.\t\n\t\n\t\trice cooker\t\n\t\n\t\t250 g of sushi rice (dry weight, cooked)1 tablespoon sesame oil1 pinch salt1 package of grilled nori sheets (crumbled, ideally the Korean variety called gim)Tuna-mayo filling160 g of canned tuna (drained)2 tablespoons Japanese mayonnaise (kewpie)1 pinch pepperGreen chili (fresh, chopped (optional))Plain versionFurikakeBeef, cheese and kimchi filling150 g beef (thinly sliced)Solid mozzarella (or any other melting cheese, in pieces)75 g of kimchi (chopped)1 tablespoon of kimchi juiceTogarashiTrimGreen onions (thinly sliced)Japanese mayonnaiseTonkatsu Sauce\t\n\t\n\t\tTuna-mayo fillingMix the tuna, mayonnaise, pepper, and chili in a bowl.In a bowl, mix the rice, sesame oil, and 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.Plain versionMix the rice, Furikake, salt, sesame oil, and crumbled seaweed in a bowl.Shape into balls with your hands.Beef, cheese and kimchi fillingHeat a pan over medium-low heat and add the sesame oil.Saut\u00e9 the kimchi for a few minutes.Add the beef, salt, pepper, and 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.Shape into a ball and microwave for 30 seconds to melt the cheese.Roll in togarashi.PlatingPlace the balls on a platter.Garnish with zigzag patterns of mayonnaise and tonkatsu sauce.Sprinkle with finely sliced green onions.\t\n\t\n\t\tWear gloves lightly oiled with sesame oil to prevent the rice from sticking. If you don't have a plastic bag, crumble the seaweed on a plate and roll the balls in it. \n\t\n\t\n\t\tAppetizers, InputKoreanBoeuf, Huile de s\u00e9same","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27619"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27619\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/27273"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}