Root Vegetable Rice Balls (Geunchaeryu Jumeokbap)

Photo: Korea Ministry of Food and Drug Safety

Root Vegetable Rice Balls (Geunchaeryu Jumeokbap)

Name: Root Vegetable Rice Balls (Geunchaeryu Jumeokbap)
Cuisine: South Korea
Ingredients: 20 g burdock root; 20 g lotus root; 20 g potato; 10 g green chili pepper; 10 g onion; 10 g carrot; 100 g rice; 70 g cucumber; 1 g sesame seeds; 15 g flavored soy sauce (mat-ganjang); 5 g sesame oil; 15 g garlic oil; 2 g glasswort salt (hamcho salt)

근채류주먹밥

Rice · Stir-fried

RiceCourse

117kcal · per serving

1/5Spice

🌱 Vegan

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Recipe

Root Vegetable Rice Balls (Geunchaeryu Jumeokbap)

🌶 Spicy 1/5VeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

burdock root우엉
20 g
lotus root연근
20 g
potato감자
20 g
green chili pepper청고추
10 g
onion양파
10 g
carrot당근
10 g
rice쌀
100 g
cucumber오이
70 g
sesame seeds통깨
1 g
flavored soy sauce (mat-ganjang)맛간장
15 g
sesame oil참기름
5 g
garlic oil마늘기름
15 g
glasswort salt (hamcho salt)함초소금
2 g

Nutrition per serving

117kcal

25.2gCarbs

2.4gProtein

0.8gFat

11.3mgSodium

Steps

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

Wash the rice well and keep the rice-rinsing water aside. Cook the soaked rice, then spread it on a plate to cool.
Finely chop the burdock root, lotus root and potato, then soak in water to remove the acrid taste.
Drain the burdock root, lotus root and potato and stir-fry.
Finely chop the green chili pepper, onion and carrot and stir-fry them together, then do the first seasoning with glasswort salt.
Put all the ingredients in a bowl and make onigiri-style rice balls.
Put on a plate to finish.

💡 TipAromatic burdock root and flavored soy sauce provide the flavor, and a variety of vegetables replace saltiness with chewiness.

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.