A perfect appetizer: seasoned sticky rice coated in sesame seeds or seaweed.
My yobo tells me that ‘jumuck bap’ translates to ‘fist rice’ since they were traditionally made as big balls of rice for soldiers during war times. Rice and other ingredients were formed into a ball and could be eaten on the go. We make them small in our house… the size of a small child’s fist! 🙂
The options are endless with rice balls; they can be made with just about anything. Mix in meat in vegetables, add a seasoning or roll them in something. Whatever you choose, they are sure to be a hit. The hands down favourite of these two were the roasted seaweed balls.
The things you need:
- warm cooked sticky rice (here is a handy use for left over rice you might have sitting in the fridge)
- sesame oil (to taste)
- salt (to taste)
- crumbled roasted seaweed
- toasted sesame seeds
The how to:
- season the rice with sesame oil and salt
- scoop a small ball of rice (an ice cream scoop size) and with plastic gloves or plastic wrap shape the ball and firmly press it together. Note: if you do not use plastic wrap you will end up with rice stuck on your hands and you will be trying to pick all the rice off you for some time…. not that I know from personal experience or anything 🙂
- roll in crumbled seaweed or toasted sesame seeds