Easy 5-Minute Korean-Style Rice Balls (Jumeok-bap Style)
ID: bedcc1fa...
These addictive, savory Korean-style rice balls (Jumeok-bap style) are packed with the flavors of sesame oil, Korean seaweed (gim), and gochujang. The crunch of pickled daikon (takuan) and tempura scraps (tenkasu) provide a perfect accent. You can easily make these in 5 minutes using leftover rice.
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🍳 Cooking Flow
Finely chop the pickled daikon. → Mix the rice with sesame oil, dashi stock powder, and gochujang. → Add tempura scraps, white sesame seeds, pickled daikon, Korean seaweed, and green onions, then mix thoroughly. → Pack the mixture into a rice ball mold, press firmly, and remove from the mold.
Cooking Steps
Brief Cooking Order
Finely chop the pickled daikon. → Mix the rice with sesame oil, dashi stock powder, and gochujang. → Add tempura scraps, white sesame seeds, pickled daikon, Korean seaweed, and green onions, then mix thoroughly. → Pack the mixture into a rice ball mold, press firmly, and remove from the mold.
Introduction
These addictive, savory Korean-style rice balls (Jumeok-bap style) are packed with the flavors of sesame oil, Korean seaweed (gim), and gochujang. The crunch of pickled daikon (takuan) and tempura scraps (tenkasu) provide a perfect accent. You can easily make these in 5 minutes using leftover rice.
Step 1
Cut the pickled daikon into 5mm widths, then finely chop.
Step 2
Place rice in a bowl and add the sesame oil first, mixing to coat the grains thoroughly.
Step 3
Add the dashi powder and gochujang, mixing well so the flavors are evenly incorporated.
Step 4
Add the tempura scraps, white sesame seeds, and chopped pickled daikon; tear the Korean seaweed into bite-sized pieces by hand and add them in.
Step 5
Add the chopped green onion and mix well to ensure everything is evenly combined.
Ingredients List
Important Notes
💡 Coating the rice with sesame oil first prevents it from becoming mushy and adds a rich flavor.
⚠️ Wetting the inside of the rice ball mold with water before packing will prevent the rice from sticking, allowing it to be removed cleanly.
✨ Tearing the Korean seaweed by hand into larger pieces helps to fully enjoy the flavor and texture of the seaweed.
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