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7086 Hawaiian Hula - Jumuk Bap (Korean Rice Balls)

7086 Hawaiian Hula Rub - Braised Beef

7086 Hawaiian Hula - Jumuk Bap (Korean Rice Balls)

Makes about 20 golf ball sized balls

7 cups cooked sushi rice, still hot (made from 2 cups uncooked sushi rice)

1 Tbs.  toasted sesame oil

2 small carrots, peeled and cut into 1/8-in. dice (about ¾ cup)

7 oz. fresh shiitake mushrooms, stems removed and cut into ¼-in. dice (about 3 cups)

½ lb. ground beef

¼ cup Hawaiian Hula seasoning (7086)

6 scallions, thinly sliced (about 1 cup)

Korean roasted seaweed sheets or lettuce leaves for serving (optional)

Korean gochugang paste for serving (optional)

  1. Heat sesame oil in a large skillet over medium heat.  Add carrots and cook 3-5 minutes, stirring occasionally, or until softened.  Add mushrooms to skillet and cook 3-5 minutes, or until mushrooms have shrunken and are tender.  Stir in ground beef and seasoning and cook 5 minutes, stirring occasionally to break up large clumps of beef.  Stir in scallions and cook 1 minute more.
  2. Place warm rice in a large mixing bowl and add ground beef mixture.  Stir well to combine and season with more salt if needed. 
  3. Set a mixing bowl with water next to rice mixture.  Wet hands (this will prevent rice from sticking).  Using an ice cream scoop that holds ¼ cup, scoop rice mixture into palm of hand and use both hands to gently compress mixture into a ball that holds together.  Lay rice ball down on a clean plate repeat with remaining rice until done.  Serve rice balls on their own, or wrap up in lettuce leaves or Korean toasted seaweed sheets with a dab of gochugang.


Recipe prep time:  30 minutes

Recipe cook time:  35 minutes

Recipe total time:  1 hour 5 minutes

Recipe yield:  About 20 balls

Recipe level: moderate

Recipe credits:  Fiona Kennedy

More Information
SKU 7086-b-1


Tips Notes


Prep Time 15 minutes
Cook Time 3 Hours
Total Time 3 Hours
Yield 8 Servings
Level Easy
Credits Chef Fiona Kennedy
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