Korean Rice Balls
Jumeokbap
Prep: 10 min | Cook: 0 min | Total: 10 min | Serves: 2
Ingredients
- 2 cups Cooked white rice (warm)
- 1 tablespoon Sesame oil
- 1 teaspoon Sesame seeds
- ½ teaspoon Salt
- 2 sheets Dried seaweed (finely crumbled)
- ½ can Canned tuna (drained, optional filling) (optional)
- ¼ cup Kimchi (finely chopped, optional filling) (optional)
Instructions
- In a large bowl, combine 2 cups warm cooked rice with 1 tablespoon sesame oil, 1 teaspoon sesame seeds, ½ teaspoon salt, and crumbled dried seaweed. Mix gently until everything is evenly distributed.
- If adding filling, mix in the drained tuna or chopped kimchi (or both) into the seasoned rice.
- Wet your hands lightly with water to prevent sticking. Take about 2-3 tablespoons of the rice mixture and press it into a ball shape, squeezing gently but firmly so it holds together.
- Repeat until all the rice is used — you should get about 8-10 rice balls. Arrange on a plate and serve. These are great for picnics, lunch boxes, or snacking.
From K-Kitchen — koreanhomecook.com