Korean Rice Balls (Jumeokbap)

TEMPS DE PRÉPARATION 10 min

TEMPS DE CUISSON 0 min

PORTIONS 4

NIVEAU DE PIMENT

INGRÉDIENTS

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)

INGRÉDIENTS

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)

INSTRUCTIONS

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.

INSTRUCTIONS

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) TEMPS DE PRÉPARATION 10 min TEMPS DE CUISSON 0 min PORTIONS 4 NIVEAU DE PIMENT INGRÉDIENTS 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) INSTRUCTIONS 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.