Korean Rice Balls

Verdict: An easier and cheaper alternative to Kimbap! Ituses the same ingredients

Rice 밥:

  1. In a rice cooker, cook 3 plastic cups of Korean short grain rice with 4 plastic cups water (or measure water level with hand till it reaches the knuckles).
  2. Once cooked, scoop up into a big stainless steel bowl.
  3. Gently mix with 1/2 tsp salt, 2 tsp sesame seeds and 2 tsp sesame oil using a rice scoop (too much oil will prevent the rice ball from forming).
  4. Leave aside to cool down so that it’s not steaming. Cover with rice cooker lid.

Danmuji (yellow pickled radish):

  1. Take store bought ready-cut strips of danmuji, cut into cubes.
  2. Set aside.

Ham:

  1. Pull apart store bought ready-cut strips of ham, cut into cubes, set aside.

Eggs:

  1. Beat 3 eggs and season with salt.
  2. Heat very little oil in pan and fry, omelette style.
  3. Flip once and switch off heat shortly after flipping, let egg cook with residual heat.
  4. Slice into 1/2 inch strips and set aside.

Cucumber:

  1. Slice 1 Japanese cucumber into cubes (or same thickness as danmuji). Discard seeds.
  2. Set aside.

Carrot:

  1. Cut 1 carrot into cubes *Tip: Use a vegetable peeler to create strips then slice thinly into matchsticks and then cubes.
  2. Mix with 1 tsp of salt and set aside.
  3. Squeeze excess water after 10 mins.
  4. Heat oil in wok and saute carrots with minced onions and minced garlic till desired softness.
  5. Set aside.

 

Making the rice balls:

  1. Mix with rice in a bowl with all ingredients and seasoned seaweed flakes.
  2. Shape them into balls about the size of golf ball. *Can use plastic bag, triangle rice balls mould from Daiso (to form triangle shape) or plain ol’ hands.
  3. Serve at room temperature.
  4. Cover the balls with slightly damp towel to keep them from drying out if not serving immediately.

 

Ideas: Wrap with lettuce or seaweed.

Add in: bacon, spring onions, mushrooms, tuna, ham, sausages, danmuji

 

Thank you: http://www.beyondkimchee.com/rice-balls/

 

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