Korean Jumeokbap Rice Balls (Printable Version)
# What You'll Need:
→ Rice Base
01 -
3 cups cooked short or medium-grain rice, warmed
02 -
1/2 small carrot, finely diced
03 -
1 1/2 teaspoons toasted sesame oil, or more as desired
→ Seasoning
04 -
1/3 cup seaweed seasoning
→ Tuna Mayo Filling
05 -
140 grams canned tuna, drained
06 -
1 1/2 tablespoons Japanese mayonnaise
07 -
Salt and freshly ground black pepper, to taste
→ Bulgogi Filling
08 -
1 cup cooked ground beef bulgogi
# Preparation Steps:
01 -
Combine canned tuna with Japanese mayonnaise in a bowl and season with salt and pepper. Mix thoroughly until well incorporated.
02 -
Heat a small amount of oil in a pan over medium heat. Sauté finely diced carrots for about 3 minutes until softened.
03 -
In a large bowl, fold sautéed carrots and toasted sesame oil into warm cooked rice, mixing gently to distribute evenly.
04 -
Scoop approximately 2 tablespoons of seasoned rice into your palm and flatten gently. Place 1 tablespoon of desired filling (tuna mayo or bulgogi) in the center. Top with a little more rice and shape into a compact ball. Lightly oil food-safe gloves if rice sticks.
05 -
Roll each rice ball in seaweed seasoning to coat evenly. Arrange on a serving platter and serve immediately.
# Additional Tips:
01 -
Rice balls are best served fresh but can be stored in an airtight container for several hours. Keep hands or gloves lightly oiled to prevent rice from sticking during shaping.