Tuna Nurungji Jumeokbap (Tuna Scorched Rice Balls)
Rice balls stuffed with spicy seasoned tuna and pan-fried until golden and crispy like nurungji.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These special rice balls are filled with spicy, savory seasoned tuna and pan-fried until golden. The exterior is cooked crisp like nurungji (scorched rice) for a delightful texture. They make a great, unique lunchbox option for outings and picnics.
- Servings
- about 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Canned tuna1/2 can, 120 g (large can)
- Onion1/4
- Chili pepper1
- Cooked rice2 bowls
Rice seasoning
- Salt1/2 tsp
- Black sesame seeds1 tsp
Tuna seasoning
- Gochujang (Korean red chili paste)1.5 tbsp (1 1/2 tbsp)
- Sugar1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- Toasted sesame seeds
- Toasted sesame oil
- For the filling, you can use various ingredients such as bulgogi, spicy stir-fried pork, or stir-fried anchovies.
Steps
1. Drain the canned tuna well in a sieve, and finely chop the onion and chili pepper.
2. Add all seasoning ingredients to the prepared filling...
3. Mix thoroughly.
4. Add salt and black sesame seeds to the cooked rice and mix evenly.
5. Spread out the cooked rice, place the seasoned tuna filling on top...
For the filling, you can use various ingredients such as bulgogi, spicy stir-fried pork, or stir-fried anchovies.
6. Cover with more cooked rice and shape into a round ball.
Using a triangle kimbap mold makes it even easier to shape.
7. If you squeeze too firmly, the seasoned filling will leak out, so press gently and flatten slightly to increase the surface area for pan-frying.
8. As if making egg garnish, lightly grease a heated pan with oil and gently wipe it with a paper towel.
Place the rice balls in the pan and grill until golden brown on both sides.
Be careful not to grill too long, or the rice balls will become hard later.
Pan-frying to get that scorched rice crust takes a bit of time, but they are easy to make.
Ppunwife's tips
- Using a triangle kimbap mold makes it even easier to shape.
- If you squeeze too firmly, the seasoned filling will leak out, so press gently and flatten slightly to increase the surface area for pan-frying.
- As if making egg garnish, lightly grease a heated pan with oil and gently wipe it with a paper towel.
- Be careful not to grill too long, or the rice balls will become hard later.
FAQ
Can I use fillings other than tuna for the rice balls?
You can use a variety of fillings such as bulgogi, spicy stir-fried pork, or stir-fried anchovies.
How can I keep the filling from squeezing out when shaping the rice balls?
Do not squeeze too firmly with your hands; gently press and shape them slightly flat so they have more surface area to crisp up.
What should I be careful of when pan-frying?
If you grill them too long, the rice will become hard over time, so it is best to cook them just until nicely golden brown.
What should I do if it is difficult to shape them nicely by hand?
Using a commercially sold triangle kimbap mold makes shaping them much easier.
