Korean Rice Balls (Jumeokbap)

PREP TIME 10 mins

COOK TIME 0 mins

SERVES 4

HEAT LEVEL

INGREDIENTS

300 g cooked white sushi rice
1 Tbsp Yondu
1 Tbsp sesame oil
1/4 cup roasted seaweed snacks, chopped
Sesame seeds and chopped chives, for garnish
1 Tbsp Sempio Gochujang, for dipping (optional)

600 g cooked white sushi rice
2 Tbsp Yondu
2 Tbsp sesame oil
1/2 cup roasted seaweed snacks, chopped
Sesame seeds and chopped chives, for garnish
2 Tbsp Sempio Gochujang, for dipping (optional)

1200 g cooked white sushi rice
4 Tbsp Yondu
4 Tbsp sesame oil
1 cup roasted seaweed snacks, chopped
Sesame seeds and chopped chives, for garnish
4 Tbsp Sempio Gochujang, for dipping (optional)

INGREDIENTS

300 g cooked white sushi rice
1 Tbsp Yondu
1 Tbsp sesame oil
1/4 cup roasted seaweed snacks, chopped
Sesame seeds and chopped chives, for garnish
1 Tbsp Sempio Gochujang, for dipping (optional)

600 g cooked white sushi rice
2 Tbsp Yondu
2 Tbsp sesame oil
1/2 cup roasted seaweed snacks, chopped
Sesame seeds and chopped chives, for garnish
2 Tbsp Sempio Gochujang, for dipping (optional)

1200 g cooked white sushi rice
4 Tbsp Yondu
4 Tbsp sesame oil
1 cup roasted seaweed snacks, chopped
Sesame seeds and chopped chives, for garnish
4 Tbsp Sempio Gochujang, for dipping (optional)

DIRECTIONS

Combine the cooked rice, Yondu, sesame oil and chopped seaweed while the rice is warm enough to mix comfortably.
With lightly dampened hands or food-safe gloves, shape the rice into bite-size balls.
Garnish with sesame seeds and chives. Serve with gochujang for dipping if desired.

DIRECTIONS

Combine the cooked rice, Yondu, sesame oil and chopped seaweed while the rice is warm enough to mix comfortably.
With lightly dampened hands or food-safe gloves, shape the rice into bite-size balls.
Garnish with sesame seeds and chives. Serve with gochujang for dipping if desired.



Korean Rice Balls (Jumeokbap) PREP TIME 10 mins COOK TIME 0 mins SERVES 4 HEAT LEVEL INGREDIENTS 300 g cooked white sushi rice 1 Tbsp Yondu 1 Tbsp sesame oil 1/4 cup roasted seaweed snacks, chopped Sesame seeds and chopped chives, for garnish 1 Tbsp Sempio Gochujang, for dipping (optional) 600 g cooked white sushi rice 2 Tbsp Yondu 2 Tbsp sesame oil 1/2 cup roasted seaweed snacks, chopped Sesame seeds and chopped chives, for garnish 2 Tbsp Sempio Gochujang, for dipping (optional) 1200 g cooked white sushi rice 4 Tbsp Yondu 4 Tbsp sesame oil 1 cup roasted seaweed snacks, chopped Sesame seeds and chopped chives, for garnish 4 Tbsp Sempio Gochujang, for dipping (optional) DIRECTIONS Combine the cooked rice, Yondu, sesame oil and chopped seaweed while the rice is warm enough to mix comfortably. With lightly dampened hands or food-safe gloves, shape the rice into bite-size balls. Garnish with sesame seeds and chives. Serve with gochujang for dipping if desired.