Photograph of the finished Jumeokbap

Korea · Cơm nắm Hàn Quốc Jumeokbap

Jumeokbap

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1.9 lb
  • Photograph of Canned tuna Canned tuna 8.5 oz
  • Photograph of Nori seaweed Nori seaweed 4 leaves
  • Photograph of Carrot Carrot 1.2
  • Photograph of Spring onion Spring onion 4 sprigs
  • Photograph of Mayonnaise Mayonnaise 1.4 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.6 oz
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Drain the oil from the canned tuna and mix it with mayonnaise and chopped green onions.
  2. 2 Finely chop the carrots and stir-fry them quickly for 2 minutes to reduce their pungency.
  3. 3 Mix hot rice with sesame oil, salt, roasted sesame seeds, and crumbled seaweed.
  4. 4 Place some wet rice on your hand, put the tuna filling in the middle, and then roll it tightly into a ball.
  5. 5 Roll the rice balls in roasted sesame seeds or shredded seaweed, and let them rest for 5 minutes to set.
Start cooking