Smoky Gochujang Salmon Rice Balls

Name: Smoky Gochujang Salmon Rice Balls
Cook time: 15 min
Total time: 15 min
Cuisine: spicy-bulgogi
Ingredients: 1 Omsom Spicy Bulgogi Starter; Fishwife's 3.5 oz Smoked Atlantic Salmon; 1 ¾ cups short grain rice, cooked + room temp; ½ cup takuan or Korean pickled yellow radish, diced; ½ cup roasted seaweed, crushed; ¼ cup white sesame seeds, roasted; 2 tbsp. mayo; Salt to taste

with Spicy Bulgogi Sauce →

These savory lil’ Korean rice balls are the afternoon pick-me-up we all need

Hanna Seabright, @hanseabright

15 min

serves 3

Equipment

mixing bowl
plastic bag
knife

Ingredients

Spicy Bulgogi Sauce

$13

1 Omsom Spicy Bulgogi Starter
Fishwife's 3.5 oz Smoked Atlantic Salmon
1 ¾ cups short grain rice, cooked + room temp
½ cup takuan or Korean pickled yellow radish, diced
½ cup roasted seaweed, crushed
¼ cup white sesame seeds, roasted
2 tbsp. mayo
Salt to taste

Serve with:

Serve with tea for a tasty afternoon snack!

Instructions

Recipe from community member, Hanna (@hanseabright).

Prep your seaweed!

Place roasted seaweed and sesame seeds in a plastic bag, shaking to combine.

Let’s assemble our Jumeokbap!

In a bowl, add remaining ingredients and mix.
Form into around a dozen balls by rolling ~⅛ cup. of rice mixture between hands. (Pro tip: toss jumeokbap back and forth to knock out air, then roll lightly between hands to form a ball!)
Place each ball in the seaweed and sesame seed bag, and lightly toss to coat rice ball.
And that's it! Enjoy!