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Spring Rice Balls (Bom Jumeokbap)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Spring Rice Balls (Bom Jumeokbap)

봄주먹밥

Rice · Boiled

RiceCourse
252kcal · per serving
3/5Spice
No porkGluten-free
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Recipe

Spring Rice Balls (Bom Jumeokbap)

🌶 Spicy 3/5No porkNo meat or alcoholGluten-freeContains: soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1
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  • Ingredients, 1 serving: spring napa cabbage (bomdong)1인분 봄동
    10 g
  • perilla leaves깻잎
    ↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
    🛒 Where to buy: Korean grocery stores (fresh produce)
    6 g
  • octopus legs낙지다리
    6 g
  • sesame oil참기름
    3 g
  • olive oil올리브유
    4 g
  • water dropwort (minari)미나리
    3 g
  • olive oil올리브유
    4 g
  • cooked rice밥
    100 g
  • sesame seeds참깨
    3 g
  • minced onion다진양파
    14 g
  • minced carrot다진당근
    14 g
  • minced zucchini다진애호박
    14 g
  • water물
    150 g
  • doenjang (soybean paste)된장
    ↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
    🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
    14 g
  • gochugaru (Korean chili flakes)고춧가루
    ↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
    🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
    4 g
  • minced garlic다진마늘
    4 g
  • red chili pepper붉은고추
    4 g

Nutrition per serving

252kcal
19.63gCarbs
4.29gProtein
2.12gFat
118.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Blanch the spring napa cabbage and perilla leaves and drain in a sieve to remove the moisture.
  2. Remove the moisture from the blanched cockle meat, mince it, mix it with sesame seeds into rice seasoned with olive oil, and form into bite-size rice balls.
  3. Blanch the octopus legs, cool in cold water, and season with sesame oil (3 g); blanch the aralia shoots (dureup), remove the moisture, and season with olive oil.
  4. Place the cockle rice in the spring napa cabbage and roll it up, wrap it in a perilla leaf, and tie with blanched water dropwort to make the spring rice balls.
  5. Heat sesame oil in a pot, stir-fry the onion, carrot, and zucchini, then add water, doenjang, gochugaru, minced garlic, red chili pepper, Cheongyang chili pepper, and tofu and simmer to make tofu ganggdoenjang (thick doenjang stew).
  6. Finish by serving the spring rice balls with the octopus, aralia shoots, and tofu ganggdoenjang.
💡 TipLetting people dip the rice balls rather than adding sauce inside reduces sodium intake. Adding tofu to the ganggdoenjang also lowers its sodium content.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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