Anchovy and burdock rice balls (Jumeokbap)

Hand-shaped rice balls with prepared tiny anchovies, braised burdock, seaweed and sesame.

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Method

6 clear steps

1
A small saucepan, a mixing bowl, a scale and clean hands or food-safe gloves. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Fold 11 g sesame oil into 920 g warm cooked rice. Let the steam subside briefly, about 10 minutes, so it is comfortable to handle; do not leave rice cooling for hours.
3
Peel the burdock and dice into approximately 3 mm cubes. Crush the roasted seaweed into small flakes in a clean food bag. Use ready-to-eat prepared stir-fried tiny anchovies for this recipe.
4
Combine 21 g soy sauce, 18 g starch syrup and 12 g neutral oil in a small saucepan. Bring to a bubbling simmer, add burdock, lower the heat and cook for about 6.5 minutes, stirring, until the burdock is tender and the sauce has reduced onto it. If it starts to catch before tender, add a small splash of water and continue. Briefly spread on a clean plate to release steam.
5
Fold the burdock, 60 g prepared anchovies, crushed seaweed and 8 g sesame seeds into the rice. With clean hands or food-safe gloves, gently squeeze approximately 60 g portions into round balls without crushing the grains.
6
Serve four or five balls per diner as the source suggests, distributing any remaining mixture between diners. Eat promptly; refrigerate surplus in shallow containers within two hours.

South Korea

Hand-shaped rice balls with prepared tiny anchovies, braised burdock, seaweed and sesame.

Loading kitchen…

6 clear steps

1
A small saucepan, a mixing bowl, a scale and clean hands or food-safe gloves. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Fold 11 g sesame oil into 920 g warm cooked rice. Let the steam subside briefly, about 10 minutes, so it is comfortable to handle; do not leave rice cooling for hours.
3
Peel the burdock and dice into approximately 3 mm cubes. Crush the roasted seaweed into small flakes in a clean food bag. Use ready-to-eat prepared stir-fried tiny anchovies for this recipe.
4
Combine 21 g soy sauce, 18 g starch syrup and 12 g neutral oil in a small saucepan. Bring to a bubbling simmer, add burdock, lower the heat and cook for about 6.5 minutes, stirring, until the burdock is tender and the sauce has reduced onto it. If it starts to catch before tender, add a small splash of water and continue. Briefly spread on a clean plate to release steam.
5
Fold the burdock, 60 g prepared anchovies, crushed seaweed and 8 g sesame seeds into the rice. With clean hands or food-safe gloves, gently squeeze approximately 60 g portions into round balls without crushing the grains.
6
Serve four or five balls per diner as the source suggests, distributing any remaining mixture between diners. Eat promptly; refrigerate surplus in shallow containers within two hours.