Korean Rice Balls (Jumeokbap)

VORBEREITUNGSZEIT 10 Min.

ZUBEREITUNGSZEIT 0 Min.

PORTIONEN 4

SCHÄRFEGRAD

ZUTATEN

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)

ZUTATEN

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)

ZUBEREITUNG

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.

ZUBEREITUNG

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) VORBEREITUNGSZEIT 10 Min. ZUBEREITUNGSZEIT 0 Min. PORTIONEN 4 SCHÄRFEGRAD ZUTATEN 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) ZUBEREITUNG 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.