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KOREAN RICE BALLS (Jumeokbap) ft Dried Seaweed & Black Garlic

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Originating from Korea, Jumeokbap are traditional rice balls often enjoyed as a portable meal or snack. They embody the spirit of Korean home cooking, where leftovers are creatively repurposed into delicious and nutritious bites. Today, these rice balls have gained popularity beyond Korea, with variations appearing in lunchboxes and picnics worldwide.

Ingredients

  • โ—cooked rice
  • โ—seaweed
  • โ—sesame oil
  • โ—salt
  • โ—carrot
  • โ—cucumber
  • โ—pickled radish
  • โ—sesame seeds
  • โ—scallions
  • โ—soy sauce
  • โ—protein (tuna, chicken, or tofu)
  • โ—kimchi

Instructions

  1. 1Cook rice according to package instructions and let cool slightly.
  2. 2Chop vegetables into small pieces and set aside.
  3. 3In a large bowl, combine cooked rice, sesame oil, and salt; mix well.
  4. 4Add chopped vegetables, protein, and sesame seeds to the rice mixture; stir to combine.
  5. 5Wet your hands with water to prevent sticking.
  6. 6Take a handful of rice mixture and form it into a ball or triangle shape.
  7. 7Wrap the rice ball with a strip of seaweed if desired.
  8. 8Repeat with remaining mixture until all rice is shaped.
  9. 9Serve with soy sauce and kimchi on the side.

Ingredient Alternatives

cooked rice

Healthier: quinoa

Cheaper: white rice

Quinoa adds protein and fiber while white rice is more economical.

sesame oil

Healthier: olive oil

Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola is budget-friendly.

pickled radish

Healthier: fresh radish

Cheaper: carrots

Fresh radish provides crunch with fewer preservatives, carrots are often less expensive.

protein (tuna, chicken, or tofu)

Healthier: tempeh

Cheaper: canned chickpeas

Tempeh is a nutritious soy alternative, while chickpeas are cost-effective.

Techniques

mixingshaping

Equipment

large bowlcooking potknifecutting board
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLowseaweedsoysesame

Also Known As

JumeokbapKorean Gimbap Balls

Ingredients

  • โ—2 cups sushi rice
  • โ—2 1/2 cups water
  • โ—1/4 cup rice vinegar
  • โ—2 tbsp sugar
  • โ—1 tsp salt
  • โ—4 sheets nori (seaweed)
  • โ—2 tbsp sesame seeds
  • โ—1/2 tsp soy sauce (optional)
  • โ—1/4 tsp wasabi (optional)

Instructions

  1. 1Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
  2. 2In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and water is absorbed.
  3. 3Remove the pot from heat and let it sit, covered, for an additional 10 minutes to steam the rice.
  4. 4In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains.
  5. 5Allow the rice to cool to room temperature.
  6. 6Cut the nori sheets into quarters or desired sizes.
  7. 7Wet your hands with water to prevent sticking, then take a small handful of rice and shape it into a triangle or ball.
  8. 8Place a small amount of soy sauce and wasabi in the center of the rice ball if desired, then mold the rice around it to seal.
  9. 9Sprinkle sesame seeds over the rice balls and press gently to adhere them to the surface.
  10. 10Wrap each rice ball in a piece of nori or serve them as is.

Equipment

medium potsmall bowlcutting boardknife

Ingredients

  • โ—1 cup cooked rice
  • โ—1/2 cup grated carrot
  • โ—1/2 cup finely chopped onion
  • โ—1/4 cup chopped fresh parsley
  • โ—1/2 tsp salt
  • โ—1/4 tsp black pepper
  • โ—1/2 tsp garlic powder
  • โ—1/2 cup breadcrumbs
  • โ—1/4 cup all-purpose flour
  • โ—1/4 cup vegetable oil (for frying)

Instructions

  1. 1In a large bowl, combine the cooked rice, grated carrot, chopped onion, and parsley.
  2. 2Add salt, black pepper, and garlic powder to the mixture and stir well to combine.
  3. 3Gradually add breadcrumbs to the mixture until it holds together when formed into a ball.
  4. 4If the mixture is too wet, add a little flour to help bind it.
  5. 5Shape the mixture into small balls, about the size of a golf ball.
  6. 6Heat vegetable oil in a frying pan over medium heat.
  7. 7Once the oil is hot, carefully add the rice balls to the pan, making sure not to overcrowd it.
  8. 8Fry the rice balls for about 3-4 minutes on each side, or until they are golden brown and crispy.
  9. 9Remove the rice balls from the pan and place them on a paper towel to drain excess oil.
  10. 10Serve warm as a snack or appetizer.

Equipment

large bowlfrying panpaper towels

Ingredients

  • โ—1 cup cooked quinoa
  • โ—1/2 cup cooked rice
  • โ—2 cloves black garlic, minced
  • โ—1/4 cup nut butter (e.g., almond or cashew)
  • โ—1/4 cup breadcrumbs
  • โ—1/4 cup nutritional yeast
  • โ—1/2 tsp salt
  • โ—1/2 tsp black pepper
  • โ—1/2 tsp smoked paprika
  • โ—1 tbsp olive oil
  • โ—1/4 cup chopped fresh parsley

Instructions

  1. 1In a large bowl, combine the cooked quinoa and rice.
  2. 2Add the minced black garlic, nut butter, breadcrumbs, nutritional yeast, salt, black pepper, smoked paprika, and chopped parsley to the bowl.
  3. 3Mix all the ingredients together until well combined.
  4. 4Form the mixture into small balls, about 1 inch in diameter.
  5. 5Heat olive oil in a skillet over medium heat.
  6. 6Add the quinoa rice balls to the skillet and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides.
  7. 7Remove the balls from the skillet and place them on a paper towel to absorb excess oil.
  8. 8Serve warm as a snack or appetizer.

Equipment

large bowlskilletspatulapaper towels

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