Korean Rice Balls (Jumeokbap)
A quick, easy and protein-packed snack for anytime you're feeling peckish need something on the go! Filled with a chickpea and Dibble Mayo filling, these Korean Rice Balls take less than 20 minutes to make and can be added to your meal prep for the week. It's our new favourite way to snack and we hope you like it too. Happy cooking!
Prep Time 13 minutes
Cook Time 6 minutes
1 Tbsp Vegetable Oil
1 Cup Kimchi, roughly chopped
2 tsp Soy Sauce
2 tsp Vegan Fish Sauce
1/2 tsp Pepper
1 Can Chickpeas, drained and rinsed
2 tsp Garlic Powder
2 tsp Salt
1 Nori Sheet, finely chopped
1/4 Lime Wedge Juice
4 Cups White Rice (preferably medium grain), cooked
2 Tbsp Sesame Oil
3 Tbsp Sesame Seeds
1/2 Cup Spring Onions, finely sliced
In a medium pan on medium heat, add the oil, kimchi, soy sauce, fish sauce, pepper and cook for 5 minutes, stirring occasionally. Set aside to cool.
In a small mixing bowl, add the chickpeas, garlic powder, 1 tsp salt,
Dibble Mayo, nori, lime juice and using the back of a fork, mash the chickpeas and combine all ingredients thoroughly. Set aside. In a large mixing bowl, add the rice, 1 tsp salt, sesame oil, spring onions, kimchi, 2 Tbsp sesame seeds and using your hands, mix thoroughly while breaking up any clumps of rice.
Add 2 Tbsp of the rice mix to your palm and using the back of the spoon, flatten it from your palm and up to your fingers.
Add 1 Tbsp of the chickpea mix then cover the chickpea mix with 1 Tbsp of the rice mix.
Using both hands, squeeze the rice mix together, with the chickpea mix in the centre, to form an even ball. Continue this for remainder of the mixes.
Top the balls with sesame seeds.
Check our shop for more condiments to try on your next dish!