Jumuk-Bap Recipe
Ingredients
- 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
Directions
-
1.
Mix the ground beef with all of the marinade ingredients. Keep the mixture in the refrigerator for at least one hour, or overnight.
-
2.
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.
-
3.
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.