Bulgogi rice ball (Bulgogi jumeokbap)

Jumeokbap, literally called ‘fist rice’, is a seasoned rice ball shaped by hand. Often made using the odds and ends of ingredients you have to hand, its frugal nature and portability make it a great lunch-box filler or convenient snack.

Credit: Toby Scott.

• serves

  2

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 150 g (5 oz) minced (ground) beef 
• scant 1 tsp vegetable oil  
• 300 g (10 ½oz / 1½ cups)  
• freshly cooked short-grain white rice 
• 2 tsp toasted white sesame seeds, lightly crushed 
• 1 tsp sea salt flakes 
• 2 tbsp gim jaban (crumbled toasted seasoned seaweed)  

Beef marinade

• 1 garlic clove, minced  
• 1 spring onion (scallion), minced 
• 1 tbsp soy sauce 
• 1 tbsp mirin 
• 2 tsp golden granulated sugar 
• 2 tsp toasted sesame oil  
• ¼ tsp freshly cracked black pepper 

Instructions

1. Place the minced beef in a small mixing bowl along with all the marinade ingredients and combine well.
   
2. Heat the oil in a frying pan (skillet) or wok over medium heat. Add the beef, the marinade, and fry for about 5 minutes until the mince is browned and caramelised, stirring energetically to break up any big lumps and stop the sugar burning. Cook the beef until there’s no sauce left in the pan. Once done, remove from the heat and set aside until cool.
   
3. Place the warm, freshly cooked rice into a large mixing bowl. Add the sesame seeds, salt, gim jaban and the beef mixture. Using a rice paddle or spatula, stir to combine thoroughly without mushing the rice; folding from the edges to the middle of the bowl is a good way to keep things moving evenly. The rice should be cooled down enough to handle comfortably with bare hands. Check for seasoning and add a pinch more salt, if necessary.
   
4. Wearing a pair of latex gloves will help prevent the rice from sticking. If you are working with bare hands, wet your hands with water. Have a plate ready on which to place the shaped rice balls.
   
5. To shape, scoop some rice onto the palm of your dominant hand and shape the rice into a ball, using a cupping motion and your non-dominant hand to help shape, pressing firmly to form a tight ball. I like to make them about the size of a golf ball but you can make them whatever size you like, from bite-sized to a fist-sized ball. Continue shaping until you have used all the rice. Serve while warm.

This is an edited extract from Pocha by Su Scott published by Quadrille. Photography © Toby Scott.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.