Seaweed rice balls (Gimgaru jumeokbap)
Six soft Korean rice balls made with cooked rice, roasted seaweed and a little sesame oil. An easy lunch-box snack with no pan or oven.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use warm cooked short- or medium-grain rice. Long-grain rice may fall apart; this amount is cooked rice, not dry rice.
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Essential
Use plain roasted gim or unseasoned nori. Crush it finely so it sticks to the rice.
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Substitute available
If Toasted sesame oil — 1 small teaspoon (5 ml) is unavailable
If toasted sesame oil is unavailable, use the same amount of neutral oil; the rice balls will have less sesame aroma.
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Substitute available
If Soy sauce — 1/2 small teaspoon (2.5 ml) is unavailable
If soy sauce is unavailable, season with a small pinch of salt instead. Taste before adding more.
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Optional
Leave out if unavailable or avoiding sesame; the rice balls still hold together.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Put 2 paper cups of freshly cooked short-grain rice in a wide bowl. Fluff it with a spoon and let it cool just enough to touch; it should still be warm and slightly sticky. Do not start with dry rice.
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Step 2
Tear the 2 roasted seaweed sheets into very small flakes with clean hands or kitchen scissors. Keep the flakes dry until you mix them into the rice.
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Step 3
Add the seaweed, 1 small teaspoon sesame oil and 1/2 small teaspoon soy sauce to the warm rice. Add sesame seeds only if using. Mix gently until the dark flakes are spread evenly; taste a small spoonful before adding any extra salt.
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Step 4
With clean, lightly damp hands, divide the rice into 6 portions. Press each into a small oval rather than squeezing it hard. Set on a plate and serve while fresh; for young children, break a portion into small loose pieces before serving.
Finished dish
Makes 6 small rice balls, 3 per serving. A paper cup means about 180 ml; use already cooked rice. Check seaweed and soy sauce labels for allergens; soy sauce often contains wheat. Cool leftover cooked rice quickly, refrigerate within 1 hour and eat within 24 hours; reheat only once until steaming hot.