2 to 3 servings
Jumeok bap :
*optional, you can use just sushi rice, 220g
Soy dipping sauce
Tahini Miso salad sauce
Rinse the sushi rice and brown rice together 2/3 times before cooking.
In a bowl, crumble the seaweed and season them with meshil, rice vinegar and toasted sesame seeds.
While the rice is cooled, mix the different ingredients to make the sweet and sour sauce to accompany it (soy sauce, meshil, vinegar, and chilli powder).
Once the rice has cooled, mix it with the crumbled seaweed and form balls.
To make the balls, you must press the rice between your hands and not try to roll them as this is not effective.
Then prepare your vegetables for the Tahini-Doenjang salad. Cut and wash the vegetables that you wish such as lettuce, radishes, tomatoes, avocado etc…
Once your salad is ready, season it with tahini, meshil, doenjang paste (miso) and rice or apple vinegar.
If you wish, you can also add a finely chopped spring onion and/or some freshly squeezed ginger juice.
Serve your Korean rice balls (jumeok bap) with the dipping sauce and the Tahini-Doenjang salad.
You can accompany your meal with a refreshing drink by mixing meshil syrup with water, cucumber peels and ice cubes.
You can also add fresh dill if you wish.