jumeokbap

Learn how to make Korean rice balls, Jumeokbap! They&#39;re simple and fun to put together. Here I will share two popular Korean rice ball recipes.

Korean Rice Balls (Jumeokbap)

150 g minced beef ((5.3 ounces))

carrots ((2.5 ounces))

rice

soy sauce

Tbsp rice wine ((mirin))

dark brown sugar

tsp sesame oil

anchovies

1.3333 Tbsp soy sauce (, regular)

1.3333 Tbsp rice wine ( (mirin))

Tbsp dark brown sugar

Tbsp honey

Tbsp sesame oil

sesame seeds

seasoned seaweed flakes

Combine the rice ball sauce in a small bowl, mix well, and set it aside.

Preheat a pan on medium-high heat until the bottom of it is well heated. Add the minced beef and cook it until half of it is fully cooked.

Add the carrots to the pan and stir. Once the beef is fully cooked, add the sauce and the rice. Mix them well. Cook until the rice is well coated with the sauce. (It takes 2-3 minutes.) Set aside the stir fried beef and rice in a medium-sized bowl and cool down until safe to touch.

Squeeze one fistful of stir fried beef and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make the rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.

(Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the bed of seaweed flakes on a plate. Serve warm.

KOREAN BEEF RICE BALLS

Preheat the pan on medium-high heat until the bottom of it is well heated. Stir fry the anchovies on medium-high heat for 1 minute to reduce the fishy smell while stirring occasionally. (Oil is not required.) Add the sauce for anchovy rice balls and mix them well. Cook until the anchovies are well coated with the sauce (about 1 minute).

Prepare a medium-sized bowl and add the cooked rice (3 cups) and stir-fried anchovies. Mix them well.

Squeeze one fistful of seasoned anchovy and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.

SEASONED ANCHOVY RICE BALLS

Ssam and Ssambap are Korean lettuce wraps made with rice and various stuffings along with Ssamjang. Healthy, delicious and simple. Great for lunch boxes.

Easy Ssam and Ssambap (Korean Lettuce Wrap) Recipe

rice Korean

(Trader

Tuna ((5 oz Net wt), drained)

mayonnaise

tsp pickle relish

oz ground beef (250 grams)

tsp dark soy sauce ((Korean jinkanjang)

Tbsp rice wine

Tbsp tsp sugar

tsp honey

Tbsp chopped garlic

tsp black pepper

Cook rice in a rice cooker. 1/3 cup uncooked rice makes about 1 cup cooked rice so 3/4 cup of raw rice should make about 4 cups of cooked rice. Make rice on the dry side.

Make Ssamjang using my ssamjang recipe.

Myeolchi Bokkeum (Soy Maple Glazed Anchovies) – small baby anchovies work best. Use my Soy Maple Glazed Anchovies recipe to make it.

Bulgogi Beef: Season ground beef using recipe above and saute in frying pan on medium high heat until nicely browned and liquid has mostly been absorbed back into the beef.

Tuna Mayonnaise: Drain liquid from tuna and mix mayonnaise and picked relish. Season lightly with a bit of salt and pepper.

Prepare Ssam vegetables for cooking : Wash and rinse greens that you want to cook such as perilla, cabbage, squash leaves, kale.

For cabbages, steam it for 14-15 minutes until the thickest part is translucent. It should be soft but the thick part should be a little crunchy. If you like softer texture, steam longer.

For other leaves, boil a pot of water with salt added (1 tsp for 3-4 quart pot).

Prepare an ice bath to “shock” the leaves and stop the cooking process when you take the leaves out of the boiling water.

Times for blanching each ssam greens: Perilla, Kale – 2 – 3 seconds (prob. couple seconds longer if you are blanching larger amount. I was only blanching a handful), Squash leaves – 3 min (longer for tougher, larger leaves). DO NOT overcook them. Overcooking will make them too mushy and discolored.

Plunge blanched leaves in ice bath for few seconds until completely cooled.

Lay out each of the leaves and let water drain in a colander.

While leaves are draining, prepare rice by transferring rice to a big bowl.

Season rice with salt and sesame oil while it is still hot. Stir the rice and let it cool until it’s cool enough to touch but still warm.

Make rice balls with hands – I made two kinds. Rice balls and also into 2 inch x 1 inch baton shapes. Wear plastic gloves to avoid rice sticking to your fingers.

Make Ssambap – Wrap baton shaped rice balls with various cooked greens.

You can stuff these ssambap with any of the 3 stuffings and ssamjang on top or inside.

You can make these ssambap in so many different ways. With stuffing inside the roll or just with rice and then topped with ssamjang.

Make Ssam platter – lay out different fresh ssam greens on a plate and put rice balls in the center of each ssam green. If you can do a double layer of a bitter green and a sweeter green, it makes a great combination. Top it with different toppings of tuna, beef, myeolchi bokkeum and then ssamjang on top of each. Ssamjang goes great with all 3 toppings.

Choose and make stuffing/topping for Ssambap

Korean rice balls (Jumeokbap 주먹밥) are made with sticky short-grain rice that&#39;s rolled into balls and covered with seaweed. Add tuna or bulgogi filling for a quick and easy snack or lunch!

Korean Rice Balls (Jumeokbap 주먹밥)

seaweed seasoning

sesame oil (or more)

carrot (finely diced (optional))

tuna (drained)

1½ Tablespoons Japanese mayonnaise

salt & pepper (to taste)

beef bulgogi

Make filling

Make the filling: For the tuna mayo filling, add the canned tuna and Japanese mayonnaise to a small bowl and mix well. Season with salt and pepper to taste.

Season the rice

Season the rice: Saute the finely diced carrots with a bit of oil until soft, about 3 minutes. Add the carrots and toasted sesame oil to the warm rice and mix together.

Add filling and form rice balls

Add filling and shape rice balls: Take 2 tablespoons of rice and gently flatten it against your hand. Add about 1 tablespoon of filling to the center and top it with a bit of rice. Gently but firmly shape the rice into a ball while encasing the filling. Tip: Apply a bit of vegetable oil to food-safe gloves for easy handling.

Add seaweed seasoning

Seaweed seasoning: Roll each rice ball in seaweed seasoning. Serve and enjoy!

Top 3 jumeokbap recipes from across the web

The most viewed jumeokbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Korean Rice Balls (Jumeokbap)

Easy Ssam and Ssambap (Korean Lettu...

Korean Rice Balls (Jumeokbap 주먹밥)

Top 3 jumeokbap recipes from across the web

The most viewed jumeokbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korean Rice Balls (Jumeokbap)

Easy Ssam and Ssambap (Korean Lettu...

Korean Rice Balls (Jumeokbap 주먹밥)

The most viewed jumeokbap recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine