Chumokpap, Korean-style rice balls

Introducing a foreign cuisine that you can easily incorporate into your daily meals. This time, we made Korean-style rice balls called "Chumokpap.

Ingredients

: Enough for 3 small onigiri (rice balls).

Rice 200g (7.05oz)
Takuan 20g (0.71oz)
1-2 tablespoons white sesame seeds
1 teaspoon sesame oil
1 tablespoon mayonnaise
10g (0.35oz) Korean seaweed
Green onions to taste

The amounts are just a guide, so please explore your favorite seasoning.

Directions

1. Cut takuan into small pieces. Cut green onion into small pieces.
If you buy small takuan and cut green onions in advance, you can skip this step.

2. Put rice and all ingredients in a large container and mix together. Don't worry about the order in which you add them.


Divide roughly into 3 equal portions and roll each portion in plastic wrap. The key is to tightly squeeze the mixture as it tends to become dry.

How does it taste?

Each bite is lively in taste and texture! The saltiness of the crispy takuan, the aroma of the sesame seeds, the flavor of the Korean nori seaweed, and the richness of the mayonnaise come together. The rich flavor is complemented by the aroma of green onion, which gives the dish a refreshing aftertaste. The rice serves as a cohesive element, bringing a sense of unity to the disparate ingredients. It is so delicious that one could eat as much as one wants!


Chumokpap is both a staple and a satisfying main dish. If you are tired of the standard rice balls such as salmon and pickled plums, you should definitely try it!