Korean
Korean - Rice Dishes
Jumeokbap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups cooked short-grain rice, still warm
- • 100g kimchi, chopped
- • 1 tbsp kimchi brine
- • 1 tbsp gochujang
- • 1 tbsp sesame oil
- • 1 sheet nori, crushed into flakes
- • 1 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Stir-fry the chopped kimchi in a lightly oiled pan until soft and slightly caramelised.
2
Phase 2
Combine the warm rice, fried kimchi, kimchi brine, gochujang, and sesame oil, mixing until evenly coloured.
3
Phase 3
With moistened hands, press the rice firmly into fist-sized balls.
4
Phase 4
Roll each ball in crushed nori and sesame seeds.
5
Phase 5
Eat warm or at room temperature, ideally wrapped in a fresh lettuce leaf.