Jumuk Kimbap (Rice Balls)

Jumuk Kimbap (Rice Balls)
Rating:
Your rating: None Average: 4.6 (7 votes)
Author: umma
Date: 5-6-10
Servings: 4-5
Prep Time: 40 minutes
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Jumuk bap is a handy snack for travel or for lunch. In this recipe, I use canned tuna. You can mix and match the stuffing to your own taste -- I tend to like something a bit savory (like kimchi or pollock roe) with something meaty (tuna or ham works well). Also, you can use seaweed to wrap, or you can just roll the rice ball as is without seaweed. If you use seaweed, you should eat soon as the seaweed will get soggy.

Recipe Ingredients:

  • 3 cups of cooked rice, sushi style, not too mushy
  • 6 tbsp of your choice of stuffing (i.e. roasted almond anchovy, pickled veggies, tuna & kimchi, pickled pollock roe) -- I use canned white tuna readily available in grocery stores
  • 10-12 sheets of unsalted & unoiled seaweed, roasted
  • 1 can of light tuna (7 oz)
  • Sauce for the rice
  • 3 tbsp vinegar
  • 1 1/2 tbsp sugar
  • dash of salt
  • splash of cooking rice wine (chongju or mirin)
  • 1 small piece of kelp, ~4x5" sized (dashima 다시마)
  • squeeze of lemon juice

Recipe Steps:

  • Cook 3 cups of rice, using a little less water than usual.
  • Make the rice seasoning sauce: put the vinegar, salt and sugar in a sauce pan and cook on a low heat, stirring frequently (don’t boil it). When salt and sugar has dissolved, turn the heat off, and add cooking wine, kelp and a squeeze of lemon.
  • Usually, seaweed sheets come in a rectangular shape. You need a square shape so cut the end off your rectangular sheets so they are square. Be sure that you are not using the oiled, salted seaweed -- use the plain, unroasted seaweed. Roast the square sheets over the burner or in the oven until slightly green and crispy. Set aside.
  • When rice is finished, let cool. Sprinkle with the vinegar sauce, being careful not to cake it up.
  • Prepare your stuffing -- for my recipe I used canned, chunk light tuna (chicken of the sea)
  • Open the can and squeeze out as much liquid out as possible by pressing down the lid. Then take the content out and fluff it with a fork. Heat a frying pan, put a little oil, and fry the meat lightly. While frying, put dash soy sauce and sesame seed powder. I mentioned before, pickled pollock roe, other types of pickles, kimchi etc works well too. You can mix and match, or combine other ingredients; beef and kimchi, tuna and pickles, seasoned anchovy and cucumber pickles, and etc.
  • On an oiled cutting board or on saran wrap spread a sheet of kim (sea weed) and spread a scoop of rice in a roughly circular shape. Smear the stuffing in the center, spreading thinly, about 1-2 tbsp each ball. Roll into a small baseball using your hands. If you like, you can make into a plain rice ball (with stuffing in it) and dust with sesame powder and wrap it up with a saran wrap for later use.

Serving Size: 4-5
Preparation Time: 40 minutes

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