Seaweed Rice Balls
We all know that you cannot help but feel hungry while watching the amazingly delicious food they eat in K-dramas. If you are an avid K-drama watcher, you have most likely been familiar with these Seaweed Rice Balls. Rice is usually served warm in a metallic bowl in restaurants. Guests can mixed the layered ingredients together with a pair of plastic gloves before rolling their own rice balls. Koreans occasionally make Seaweed Rice Balls to ease the pain from eating spicy food as rice is one of the food items that can extinguish the fire in your mouth.
Korean rice ball is called Jumeokbap (주먹밥) in Korean, which literally translated as “fist rice.” The reason why it has that funny name is that this dish consists of hand-shaped rice balls, no matter the size, ingredients, or seasonings used. The humble beginning of Jumeokbap can be traced from the old days, when Koreans did not have the luxury and had to prepare simple and easy meals for basic sustenance. Jumeokbap is versatile because it is easy to make and take anywhere to eat. Nowadays, families use leftover rice with a few other ingredients, form them into balls using their hands for convenient travel food or lunchbox additions.
I have low tolerance to spicy food, but cannot help to fulfill my cravings towards Korean food. We all know that Koreans love a good spicy dish and use chili peppers in a number of dishes, and one of them is Dakgangjeong. Dakgangjeong (닭강정) is a deep-fried crispy chicken dish glazed in a sticky, sweet, and spicy sauce. I made this dish after watching a Korean variety show called Youn’s Kitchen. Seaweed Rice Balls is basically a tongue saver to relieve the spiciness of the sauce.
Seaweed Rice Balls
- 2 cups cooked rice
- 3 sheets roasted seaweed
- 1/2 tbsp sesame oil
- 1 tsp soy sauce
- sesame seeds (for topping)
Tear the toasted seaweed a few times and put it into the food processor or scrunch with your hands until the seaweed is in little pieces.
In a medium bowl, mix cooked rice, powdered toasted seaweed, sesame oil, and soy sauce until incorporated.
Put a plastic glove on one hand. Add little bit of oil on the plastic glove so that the rice does not stick. Put 2 tablespoons of rice on your palm and squeeze lightly until the rice sticks together. Shape it into a ball.
Repeat until the rice is finished. Serve with sesame seeds.