Jumeokbap (say Joo-Moke-Bop) is an easy-to-make Korean dish, great for lunch or snacks, or as a side dish along with spicy foods. It’s very versatile; try adding veggies, meat or scrambled eggs and discover your own favorite combinations.
- 1 cup short-grain rice (like sushi rice)
- 1 cup plus 2 TBsp water and more for rinsing rice
- 2 inch square of kombu (optional)
- 3 toasted nori seaweed sheets (used to roll sushi)
- 1½ tsp tamari
- ½ tsp sesame oil, more for coating glove
- Sesame seeds, for garnish
- Make the rice: Rinse rice with cold water in large fine mesh strainer for 1-2 minutes, or until water runs very clear. Drain well.
- On stovetop, briefly stir rice and water in saucepan. Place kombu on top of rice, cover saucepan with tight-fitting lid. Turn heat to medium-high and cook until water just reaches a simmer. Reduce heat to medium-low to maintain simmer, cook for 16-18 minutes or until all liquid absorbed and rice is tender.
- Remove saucepan from heat (lid still on) and let rice steam for 10 more minutes. Discard kombu.
- Cut seaweed sheets into small pieces with scissors or process in food processor until coarsely shredded.
- In medium bowl, mix rice, shredded seaweed, tamari and sesame oil until incorporated.
- Put a plastic glove on one hand. Add a few drops oil to plastic glove so rice doesn’t stick. Don’t want to use a glove? Add a few drops oil to your ungloved hands. When rice is warm enough to handle (not cold), put 2-3 Tbsp rice on your palm and squeeze lightly until rice sticks together. Shape into a ball.
- Repeat until rice is finished; garnish with sesame seeds.