My Korean KitchenKorean Rice Balls (Jumeokbap)
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Ingredients
Serves 14- 70 g carrots ((2.5 ounces))
- 150 g minced beef ((5.3 ounces))
- 1.3333 Tbsp soy sauce (, regular)
- 1/2 Tbsp honey
- 3 Tbsp soy sauce
- 1 Tbsp dark brown sugar
- 1 Tbsp rice wine ((mirin))
- 1.3333 Tbsp rice wine ( (mirin))
- 1.5 Tbsp dark brown sugar
- 3 cups cooked rice ((520 g / 18.3 ounces) cooked rice, short or medium grain rice (e.g. sushi rice))
- 1 tsp sesame oil
- 1/2 Tbsp sesame oil
- 1 tsp sesame seeds
- 1/2 cup seasoned seaweed flakes
- 80 g dried anchovies ((2.8 ounces), extra small, cut into fine pieces)
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Steps
- Step 1
Combine the rice ball sauce in a small bowl, mix well, and set it aside.
- Step 2
Preheat a pan on medium-high heat until the bottom of it is well heated. Add the minced beef and cook it until half of it is fully cooked.
- Step 3
Add the carrots to the pan and stir. Once the beef is fully cooked, add the sauce and the rice. Mix them well. Cook until the rice is well coated with the sauce. (It takes 2-3 minutes.) Set aside the stir fried beef and rice in a medium-sized bowl and cool down until safe to touch.
- Step 4
Squeeze one fistful of stir fried beef and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make the rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.
- Step 5
(Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the bed of seaweed flakes on a plate. Serve warm.
- Step 6
Combine the rice ball sauce in a small bowl, mix well, and set it aside.
- Step 7
Preheat the pan on medium-high heat until the bottom of it is well heated. Stir fry the anchovies on medium-high heat for 1 minute to reduce the fishy smell while stirring occasionally. (Oil is not required.) Add the sauce for anchovy rice balls and mix them well. Cook until the anchovies are well coated with the sauce (about 1 minute).
- Step 8
Prepare a medium-sized bowl and add the cooked rice (3 cups) and stir-fried anchovies. Mix them well.
- Step 9
Squeeze one fistful of seasoned anchovy and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.
- Step 10
(Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the bed of seaweed flakes on a plate. Serve warm.
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Combine the rice ball sauce in a small bowl, mix well, and set it aside.
Source: My Korean Kitchen
