About This Recipe

This recipe appears in: Seriously Asian: Jumuk-Bap


  • 4 cups freshly cooked, piping-hot sushi rice (e.g., a short grain rice)
  • 5 ounces ground beef
  • 2 cloves garlic, minced
  • 2 large sheets of roasted seaweed, torn or cut into 1/4 inch slivers
  • For the marinade:
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sugar
  • 2 cloves garlic, minced or grated finely
  • 1/2 teaspoon sesame oil
  • 2 tablespoons freshly grated and squeezed pear juice
  • black pepper, to taste


  1. 1

  2. 2

    Mix the ground beef with all of the marinade ingredients. Keep the mixture in the refrigerator for at least one hour, or overnight.

  3. 3

    In a shallow skillet, heat one tablespoon of oil; add the ground beef mixture and sauté until it is lightly browned. Remove from the heat and set aside.

  4. 4

    When the freshly cooked rice is still very hot but manageable, mix in the ground beef and the bits of seaweed. Take about 1/4 cup of the mixture in the palm of your hand, and shape it into a ball, compressing lightly with your fingers. The balls may be eaten immediately, or at room temperature. Do not refrigerate, as the kernels of rice will harden.


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