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A Trip Down Memory Lane: Korean Rice Balls 주먹밥


Jumukbap 주먹밥 literally means "fist rice". You can add anything to the short grain white rice and form them into rice balls. They can be a quick snack or added carbs to any of your meals. For me it was the easiest meal I could make during my days in Korea. I would either be running out with them for some reason or they would always be an easy addition to my lunch box. Such a simple dish but packed with flavor. Now I have the opportunity to share it with you. I hope you give it and enjoy this dish! Let's give it a try.






Korean Rice Balls 주먹밥

Ingredients:

  • 2 cups Sushi Rice/Short Grain White Rice

  • 2- 5 oz. cans of Tuna

  • 2 Tbsp Kewpie Mayo (any mayo you like)

  • 1 tsp Low Sodium Soy Sauce (you can use coconut amino)

  • 1 pack of Roasted Seaweed Snack

  • 2 Tbsp. of Roasted Sesame Seeds.

  • 1 Tbsp of Sesame Oil


Directions

Step 1- prepare the rice.

  1. Place 2 cups of the Sushi/Short Grain White Rice in a bowl. Swish the rice with your hands in cold water to rinse then drain. Repeat this method until the water is almost clear. *tip: you want the water almost clear so that there is some starch left which will help the rice bind better when making the balls.

  2. Once the rice has been rinsed. Cover the rice in 2-3 inches of cold water and set aside for 30 minutes to soak.

Step 2- cook the rice.

  1. Once the rice has soaked, combine the rice with 2.5 cups of water and bring it to a boil. Once the water is boiling you can cover the rice, reduce the heat to low and cook for 12-14 minutes.

  2. Remove the rice from the heat and leave it covered for about 10 minutes. Then uncover, fluff the rice with a fork and let the rice cool until it is still a little warm but easy to handle in your hands.

Step 3- prepare the seaweed mixture.

  1. Toast the sesame seeds in a pan for about 2 minutes. You can also buy them pre toasted.

  2. In a bowl take the Roasted Seaweed Snack pack and crush them until they are semi fine. Then combine the roasted sesame seeds. This is also known as Furukake in Japanese cuisine.

Step 4- prepare the tuna.

  1. Open the cans of tuna and put them in a bowl. Add the kewpie mayo and soy sauce. Mix until combined.

Step 5 - Combine and Prepare

  1. Once the rice has cooled, add the tuna mixture, seaweed mixture (set some aside for garnish) and sesame oil.

  2. Mix with your hands until the ingredients and rice are combined.

  3. Add some sesame oil to your hands.

  4. Then take enough of the mixture into your hands and form into 2 inch balls. This recipe should make about 36 Rice balls.


Making this recipe really took me back a memorable and great moment in my life. Korean cuisine is all about sharing. Anytime you go to a Korean restaurant, the food is always served as family style. So I hope you enjoy the process of making this recipe and sharing it with your friends and family. Enjoy! and remember to like, comment and share.

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