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Sejak Bulgogi Rice Balls

Korean rice balls are called Jumeok-bap (주먹밥) that literally translates into "fist rice" as it is made into a round shape of a fist. Jumeok-bap is one of the most popular Korean dishes for a picnic or a light meal along with Gimbap as it is very convenient to eat. Small bite-sized Jumeok-bap is also a popular dish for young children.

When you make Jumeok-bap, Gim (Korean seasoned seaweed) flakes are commonly added. I added ground Sejak leaves instead of gim, and you can enjoy additional freshness and roasted aroma!

I made Jumeok-bap into a triangle shape as shown in the photo above, but if it's hard for you to shape the rice balls, you can simply make a round ball shape as well.

I'm introducing two different kinds of fillings: non-spicy Bulgogi (beef) and spicy Jeyuk (pork). 

Ingredients (yields 4 rice balls):

Rice Balls

· 3g or 1 heaping tablespoon Sejak

· 300g cooked rice (short grain rice or sushi rice recommended)

· 1/2 teaspoon salt

· 1 teaspoon vinegar

· 1 teaspoon sesame oil

· 1/2 teaspoon sesame seeds

Bulgogi Filling (non-spicy)

· 60-70g beef, thin cut (sirloin, rib eye or brisket recommended)

· 1/2 tablespoon soy sauce

· 1/2 tablespoon sugar

· 1/2 tablespoon matsul (Korean cooking wine) or white wine

· 1 teaspoon sesame oil

· black pepper to taste

Jeyuk Filling (spicy pork)

· 60-70g pork, thin cut (pork shoulder recommended)

· 1/2 tablespoon gochujang (Korean red chili paste)

· 1 teaspoon soy sauce

· 1/2 tablespoon matsul (Korean cooking wine) or white wine

· 1/2 teaspoon gochugaru (Korean red chili powder)

· 1 teaspoon oligodang (Korean cooking syrup) or honey

· 1/2 teaspoon sugar

· 1/2 teaspoon garlic, minced

· 1/2 teaspoon sesame oil


1) Marinate Bulgogi and Jeyuk for 15 minutes, and stir-fry in a frying pan at medium heat respectively. You don't need to add oil.

2) Move the cooked Bulgogi and Jeyuk into a separate bowl respectively. Chop into small pieces using kitchen scissors.

3) Grind dried Sejak leaves using a mortar and pestle. 

4) Add ground Sejak leaves, salt, vinegar, sesame oil and seeds into the cooked rice. Mix well.

5) Place some rice onto your palm and add Bulgogi or Jeyuk. Cup your hand and fold the sides up starting to form a ball.


6) Add more rice to cover the top, and make a tight ball. 


7) Using the angle between your thumb and index finger, you can easily make a triangle shape. 

8) Repeat until you use up rice and fillings.


Enjoy the tasTEA rice balls!