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Saturday, June 22, 2024

Vegan Jumeokbap Korean Rice Balls 3 Methods

Make your subsequent lunch field or picnic additional particular with these Jumeokbap 3 ways! These Korean rice balls are the right seize & go meal and I made three flavors – crammed with chickpea “chuna” mash, coated in teriyaki nori, and my private fave, kimchi vegan cheese!

One widespread confusion could be, what is the distinction between Jumeokbap and Onigiri? Jumeokbap and onigiri are each rice ball dishes, however they arrive from completely different culinary traditions and have some variations of their preparation and components.

Jumeokbap is a Korean rice ball dish, you’ll be able to normally discover the assorted components similar to greens, meat, or seafood blended IN the rice, after which formed into balls, typically with fillings, typically with out. 

Onigiri, however, is a Japanese dish that consists of cooked short-grain rice that’s formed right into a triangle or oval form and infrequently has a filling similar to salmon, pickled plum, or tuna. The rice is normally seasoned with salt and wrapped with a sheet of nori seaweed.

I like each dearly and have made variations of each rather a lot. These three sorts of jumeokbap on this recipe are my current go-to lunch.

Concerning sorts of rice, quick grain white rice is your finest wager on the subject of making rice balls. I don’t advocate brown rice, lengthy grain rice, wild rice, or grains like quinoa as a result of none of them are “sticky” they usually merely will not maintain collectively, they’ll simply crumble like sand.

Nevertheless, for those who actually need to incorporate another sorts of grains, you’ll be able to combine some with the quick grain white rice.


Base rice combination – 

2 cup cooked quick grain white rice

1/2 cup chopped carrot

1/2 cup chopped cucumber

2 teaspoon toasted white sesame seed

1 teaspoon rice vinegar

1-2 teaspoon sesame oil

Cooking oil

Optionally available, crispy seaweed for coating

Chuna filling –

1 can chickpea, drained

1/2 candy onion, chopped

1 tablespoon dijon mustard

2 tablespoon crushed crispy seaweed

Kimchi cheese –

1/3 cup chopped kimchi

1/2 cup shredded vegan cheese, or as a lot or as little as you need


– Saute the carrots and cucumber with a drizzle of oil in a pan till simply tender;

– Combine the sauteed greens, cooked rice, rice vinegar, sesame oil, and toasted sesame seeds collectively, lower and fold to combine the whole lot evenly;

– Make the chuna filling however mashing the chickpeas, then fold in the remainder of the components:

– Take about 1/4 cup of the rice combination, press firmly along with your arms, and poke a dent within the heart;

– Add fillings to the dent you created, then add extra rice combination to cowl the fillings;

– Press once more along with your arms, as firmly as you’ll be able to, to surround the fillings and form the rice balls, put aside;

– Repeat this course of till you utilize up about 2/3 of all of the rice combination, I crushed some teriyaki crispy seaweed and coated half of the chickpea-filled rice balls with it;

– To make the kimchi cheese taste, in pan, add a small drizzle of oil, saute the kimchi till barely caramelized;

– Add within the vegan cheese, cook dinner till they’re all melted properly;

– Add the kimchi cheese combination into the remaining rice combination, combine nicely, and form into balls;

– Serve heat or chilled, get pleasure from!

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