Crispy Pan-Seared Jumeokbap (Rice Balls)
Tuna mayo Jumeokbap (rice balls) brushed with soy sauce glaze and pan-seared until golden with a crispy scorched rice crust.
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 rice balls balance rich tuna mayo with Cheongyang chili pepper for a clean, non-greasy taste. Pan-seared to a golden, crispy crust and brushed with a sweet and savory soy sauce glaze, they burst with deep savory flavor. They are perfect for a simple meal or packed lunchbox.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Canned tuna170 g
- Cooked rice2 bowls
- Cheongyang chili pepper (hot green chili)1
- Unseasoned dried seaweed sheets (gim)1/2 sheet
Rice Seasoning
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
Tuna Seasoning
- Mayonnaise2 tbsp
- Ground black peppera little
Soy Sauce Glaze
- Gin (or brewed soy sauce (yangjo-ganjang))1/2 tbsp
- Mirin (cooking rice wine)1 tsp
- Sugar1 tsp
- Place the tuna in a sieve and press down to drain the oil.
Steps
Prepare the ingredients
Warm up 2 bowls of cooked rice.
I prepared 2 small cans of tuna (85g each).
Prepare mayonnaise for seasoning the tuna, 1 Cheongyang chili pepper to cut through the richness, and 1/2 sheet of unseasoned dried seaweed sheets (gim).
Finely mince the Cheongyang chili pepper.
Combine 1/2 tbsp of regular soy sauce (jin-ganjang), 1 tsp of mirin (cooking rice wine), and 1 tsp of sugar to make the soy sauce glaze.
Stir well so the sugar dissolves, or microwave it for about 15 seconds.
Make the tuna mayo
Place the tuna in a sieve and press down to drain the oil.
Add 2 tbsp of mayonnaise, minced Cheongyang chili pepper, and a little ground black pepper to make the tuna mayo.
Adding a bit of Cheongyang chili pepper removes the greasy taste and highlights only the savory flavor of the tuna and mayonnaise.
Season the rice
Add 1/2 tsp of salt, 1 tbsp of toasted sesame oil, and toasted sesame seeds to 2 bowls of cooked rice, then mix evenly to season.
Taste and adjust the amount of salt so it does not get too salty.
Shape the rice balls
Prepare a round bowl and spread rice evenly across the bottom.
Top with tuna mayo, cover with more rice, and press around the edges of the rice with a spoon to form a round shape.
Remove it from the bowl, compact it firmly with your hands, and shape it into a round or triangle.
If you have a triangle mold, you can shape it easily and neatly.
Crisp the rice balls
Lightly grease a pan with oil and sear both sides over medium heat until golden brown.
Searing it like this makes the rice ball much firmer than plain rice so it does not crumble easily.
Brush with soy sauce glaze
Brush the soy sauce glaze on both sides and sear once more.
After brushing on the soy sauce glaze, it can burn easily, so lower the heat slightly.
Finish
Cutting seaweed and wrapping it around the rice balls makes them look pretty, and the seaweed flavor adds even more delicious taste.
As I enjoyed eating it, a large rice ball was gone in no time.
One rice ball is about 2/3 of a bowl of rice, which is quite a hearty portion and very filling.
Ppunwife's tips
- After brushing on the soy sauce glaze, it can burn easily, so lower the heat slightly.
- Cutting seaweed and wrapping it around the rice balls makes them look pretty, and the seaweed flavor adds even more delicious taste.
FAQ
How do I prevent the rice balls from burning after brushing with the soy sauce glaze?
After brushing on the soy sauce glaze, they burn easily, so you should lower the heat to low before cooking.
Are there any tips for shaping the rice balls so they stay firm?
Layer the rice and filling in a small round bowl, press down, compact firmly with your hands or a triangle mold, and sear in a lightly oiled pan to firm up the rice grains so they do not fall apart.
Can I make these the night before and eat them in the morning?
If you shape them the evening before, you can quickly and easily finish them in the morning just by pan-searing.
What can I substitute for Cheongyang chili pepper when serving children? AI-generated
To reduce the spiciness, you can simply omit the Cheongyang chili pepper or replace it with finely diced bell pepper or sauteed vegetables.
