Korean Rice Triangles (Jumeokbap)

Name: Korean Rice Triangles (Jumeokbap)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 cup white rice; 1/2 cup sweet rice; 2.5 cup white rice; 1 Tbsp sesame oil; 1 tsp sea salt; 3 oz ground beef; 2 tsp soy sauce; 2 tsp sugar; 1 tsp mirin; 1/2 tsp garlic powder; 1 pinch black pepper; 1 pinch sesame seeds; 6.5 oz canned tuna; 4 tsp mayonnaise; black pepper; 1 slice SPAM; 1/4 tsp soy sauce; 1 pinch Korean red chili powder; 1 Tbsp sesame oil; 1 tsp sea salt; 1 piece Dried seaweed for Gimbap (Gimbap Gim or Nori)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course
Main Course
Cuisine
Korean

Korean Rice Triangles (Jumeokbap)

Quade Diaz

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Korean Rice Triangles or Samgak Jumeokbap are rice shaped into triangles with different fillings then often wrapped with seaweed. It's fun to make and fun to eat as lunch or snacks.

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Ingredients

Rice (option A)

2 cup white rice short grain *cup = rice cup = 180 ml
1/2 cup sweet rice (aka sticky rice) *cup = rice cup = 180 ml

Rice (option B)

2.5 cup white rice short grain *cup = rice cup = 180 ml

Seasoning for Rice

1 Tbsp sesame oil or more to taste
1 tsp sea salt

Fillings (choose one or more)

Beef

3 oz ground beef
2 tsp soy sauce
2 tsp sugar
1 tsp mirin or rice wine or white wine
1/2 tsp garlic powder or 1 tsp fresh chopped garlic
1 pinch black pepper
1 pinch sesame seeds

Tuna Filling

6.5 oz canned tuna
4 tsp mayonnaise
black pepper

Spam

1 slice SPAM 1/2 inch thick
1/4 tsp soy sauce
1 pinch Korean red chili powder gochugaru

Rice Seasoning

1 Tbsp sesame oil
1 tsp sea salt

Finishing

1 piece Dried seaweed for Gimbap (Gimbap Gim or Nori) or Roasted Chosun Gim

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Instructions

Cook Rice

Wash and drain both regular white rice and sweet rice. Repeat washing, rinsing and draining - 3 times total.
If you have a pressurized rice cooker, you can use the Multi-grain rice function and add water to 2 1/2 cup mark. If using regular rice cooker or stove top, it works best if you soak the rice for 30 min. and then cook using your usual method. For Jumeokbap, it is best that you make the rice more on the dry side than wet.
If all else fails, a Korean way to roughly measure water level is to lay your hand on top of the rice and see if the water reaches your knuckle area. The picture below is the water level for cooking regular rice. For Joomukbap or Kimbap, the water level should be a little lower – about 1/2 inch below the knuckle.

Prepare Fillings while you wait for rice to cook

Seasoned Ground Beef

Cook 3 oz of ground beef in a pan with soy sauce, sugar, mirin (rice wine), garlic powder (or fresh chopped garlic), sprinkling of black pepper and toasted sesame seeds. Stir fry while breaking up the beef to ensure even cooking and seasoning. Beef can be cooked the night before and kept outside for next morning. To keep it over a day, keep it in the fridge but be sure to heat it up in a pan before you use it.

Spam

Cut spam into 1/2 in thick slice and then into strips or squares depending on the size of your rice triangle. Fry and brown spam in the pan while sprinkling about 1/4 tsp of soy sauce and Korean chili powder(gochoogaroo) per each slice (1 slice makes up about 1/3 C). Unfortunately, spam doesn’t do too well when kept overnight so it’s best to cook it fresh at the time of making the rice balls.

Tuna with Mayo

Mix 4 tsp of Mayonnaise with 1/2 can of 6.5 oz canned Tuna meat. Sprinkle some black pepper. Tuna (just like tuna salad) can be made ahead and kept in fridge to be used straight as the filling.

American Sliced Cheese

American Processed Cheese – strange as this may sound, processed cheese goes really well with rice so try it! Just cut it into pieces and put inside the rice.

Make Rice Triangles

When rice is cooked, cool the rice by spreading it out on a plate. Rice should not be too hot when making Jumeokbap. While the rice cools, season rice by sprinkling 1 T sesame oil and 1 tsp salt. Use good quality sea salt if you can. Mix gently with a spatula to season the rice. Taste the rice and adjust seasoning.
Wear plastic gloves (this stops the rice from sticking to your hands) and pick up a handful of rice and shape it into a triangle. Then make a well in the center and put your filling in. You can also use a triangle jumeokbap mould if you have one - follow instructions on the package.
Cover the filling with more rice and form it into a triangle as shown below:
Now you can cover the Joomukbap with a strip of seaweed. You can use a strip of roasted seaweed (Chosun Kim 조선김) or unroasted seaweed for Kimbap (Kimbap Kim김밥김 or Nori for Sushi) and wrap it around the middle part of the rice triangle.

Notes

To make Joomukbap without fillings but season the whole rice ball, you can use one of the seasonings below:
i) CJ Rice Seasoning Babirang – Mix Babirang with rice and form the rice into a triangle. There are many furikake type of rice seasonings available but so far, this is my favorite. Buy the vegetable (야채) flavor. There are other flavors but they are not as good.
ii) Seasoned Ground Beef – Instead of putting the beef as a filling, you can also mix in with the rice.
There are other variations – sauteed mushrooms in soy sauce, cut up pickled radish(단무지 Dahnmuji), and much more.. but this blog post is getting too long as it is so I think I will save that for next time. Enjoy!