Korean Rice Balls (Jumeokbap) - GF

Ingredients

• 3 cups Cooked Rice (short-grain)
• 1/4 cup Carrot
• 1/4 cup Spinach
• 1/4 cup Yellow Radish (Danmuji)
• 2 tbsp Seaweed Flakes (Kim)
• 1 tbsp Sesame Oil
• 1/2 tsp Salt
• 1 tsp Soy Sauce (Tamari for Gluten-Free)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 3 cups of cooked rice, 1/4 cup of carrot, 1/4 cup of spinach, 1/4 cup of yellow radish, 2 tablespoons of seaweed flakes, 1 tablespoon of sesame oil, 1 teaspoon of soy sauce (Tamari for Gluten-Free), and 1/2 teaspoon of salt.
2. 2Mix all the ingredients together thoroughly with your hands or a spoon until everything is evenly distributed.
3. 3Lightly wet your hands to prevent sticking, then scoop about 2 tablespoons of the rice mixture at a time.
4. 4Shape the mixture firmly into small balls or triangles, about 3.81-5.08 cm in size.
5. 5Repeat this process until all the rice mixture has been shaped into balls or triangles.
6. 6Serve the Korean rice balls immediately, or pack them into a lunchbox for later.

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