Simple Korean Rice Balls (주먹밥)

I had a lot of veggies that were semi-fresh so I decided to sauté them and make them into rice balls. This is a Korean comfort dish, typically made for children to eat. It's also a good way to sneak veggies in.

It's mainly composed of rice, veggies, and dried seaweed mixed and rolled into small balls. Of course, you can alter it however you'd like but that's really the gist of it! Recipe below

Simple Veggie Filled Korean Rice Balls

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RECIPE - Serving ~2 people. Feel free to adjust the recipe however you like!

• 3 carrots, diced into small cubes

• Half an onion, diced small (optional)

• Half of a squash, diced into cubes

• 5 mushrooms, diced small (optional)

• 1 tbsp of garlic (or more)

• 2 cups of cooked sticky rice (Recommended brands: Nishiki Rice, Kyong Gi Rice, or Kokuho Rice)

• ~1.5 cup of crushed dried seaweed (depends how much you want it)

• 1 tbsp of sesame seeds

• Sesame oil

• Salt/pepper

DIRECTIONS:

1. Drizzle some sesame oil on medium heat - Don't drench it. Just enough to coat the pan.

2. Pour in the diced veggies & garlic and sauté until onions are translucent

3. Sprinkle in salt and pepper to your likings

4. Crushed seaweed: Can buy them crushed at a Korean market (hmart) or blend it until it's flaky.

5. In a large bowl, combine the cooked rice, crushed seaweed, sesame seeds, and veggies

6. Mix mix mix

7. With clear plastic gloves or very clean hands, take a handful of rice and roll it up until it's ~size of a golf ball and repeat until you're done!

8. Enjoy!