Jumeok-bap, Riceballs, 饭团, 飯糰,おにぎり, 주먹밥 Leave a comment

This is made by shaping a handful of cooked rice, seasoned with various ingredients, into a ball. Jumeokbap (riceballs) can be made with a variety of ingredients, such as bulgogi, kimchi, nuts, and leafy vegetables.

将调味后的米饭放置一会儿冷却,待散热后将米饭放在手心上用力握压,做成适当大小的圆球状。可按照不同的食材和形状,做烤肉饭团、泡菜饭团、坚果饭团、蔬菜包菜饭团等。

將調味後的米飯做成多種形狀,可以便利地用手拿著吃。

味付けしたご飯を少し冷まし、食べやすくこぶしの形に握ったご飯。材料や形によってプルゴギおにぎりやキムチおにぎり、ナッツおにぎり、野菜サムおにぎりなどがある。

Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 1 tablespoon sesame oil, 2 oz (60g) stir-fried small dried anchovies, 4 teaspoon sesame seeds, 2 sheets grilled laver, 4 oz (120g) burdock

Seasoning: 1½ tablespoon soy sauce, 1 tablespoon corn syrup, 1 tablespoon vegetable oil

Preparation
1. In a large bowl, place the cooked rice and sesame oil then mix with a wooden spoon. Let cool.
2. Wash and peel the burdock. Chop the burdock into small pieces. In a medium saucepan, place the ingredients of the seasoning. Bring to boil over high heat, add the chopped burdock and reduce the heat to low. Cook the burdock down until the seasoning is concentrated. Spread the burdock over a plate to cool down.
3. Break the laver into small pieces. Mix the stir-fried anchovies and the burdock together.

Cooking
In a large bowl, add all the ingredients and mix well. Using your hands take 2 oz of the mixture and press to make into ball shapes.

en.wikipedia.org/wiki/Jumeok-bap

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