6 rice balls
Jumeok Bap is something that I love as an afternoon snack or meal. The filling can be made with so many different options. Jumeok Bap has lasted through time as reliable and delicious. This version includes a super tasty, seasoned mushroom filling.
- Rinse your rice in a mesh strainer until the water runs clear. Use a rice cooker or stovetop. On the stove top, place your rice into a sauce pot with the water. Cover the pot and set to medium heat. Once the pot starts to simmer, turn your pot down and let the rice fully cook, about 10-15 minutes.
- Meanwhile, mince your mushrooms & garlic until you have small pieces and place into a bowl. With a grater, grate your ginger piece over the bowl. Pour the soy over the mushroom mixture with black pepper and combine. Let this sit for 10 minutes. Return to your rice and drain all the water and set into a bowl, gently fluff with a fork and let cool slightly. Drain your mushrooms of any liquid it may have released. In a saute pan, pour your cooking oil in and heat on medium heat. Add in your mushrooms and cook for 10-15 minutes or until the water has cooked out. Scrape your cooked mushroom into a bowl and set to the side for later.
- Now, combine your rice with one quarter teaspoon toasted sesame oil, 1 ½ teaspoon sesame seeds, a sprinkle of salt, and crumble one seaweed sheet into the rice. You may want to put on food latex gloves to make the next step a little easier. Take a ¼ cup of the seasoned rice, roll it into a ball and gently press into a flat disc.
- Next, place a heaping tablespoon of mushroom mixture into the center of the rice disc. Gently fold the “sides” of your rice into a ball and cup your hands together to make a rice ball. Repeat this step with the rest of your rice and enjoy!