Spread the love

Korean Style Vegan Rice Balls – Jumupap Recipe

Let’s see if I can fit this thing in my mouth.

div[data-widget-id="1861588"] { min-height: 300px; }

Okay.

Hey guys, it’s Rose and welcome back to and another Cook With Me video. We’re going to be making some rice balls, Korean style rice balls, but we’re going to keep it completely vegan, of course, and in Korean, this is called Jumupap and the actual exact translation to that would be fist rice.

Why You’ll Love This

I think it’s because like you kind of like make a fist when you make it, Korean people we have very, very descriptive ways of describing our dishes.

So Jumupap, fist rice or Korean rice balls.

I think the easiest one would probably be the chickpea mash because you don’t actually have to cook anything.

You could just mash things and use whatever you already have.

All of the fillings were delicious, I think definitely the chipy one must try and if you do have vegan kimchi with you, try the tofu kimchi one.

Ingredients

For the Rice

rice (short green brown rice, or short green or sushi rice, or white sushi rice, or white short green rice)
salt
sesame oil (one teaspoon per one cup of cooked rice)

For the Chickpea Mash Filling

canned chickpeas (rinsed and drained)
vegan mayo
garlic powder
kelp granules (or kelp powder with a bit of salt, or just salt)
black pepper
Dijon mustard (small amount)

For the Savory Tofu & Green Onion Filling

oil (small amount)
extra firm tofu (quarter block)
soy sauce
rice vinegar
agave nectar (a little bit)
sesame oil
garlic powder
green onions

For the Kimchi Tofu Stir-fry Filling

oil (little bit)
vegan kimchi (quarter cup, or even double that, half a cup)
firm tofu or extra firm tofu (quarter block)
soy sauce (half a tablespoon)
sesame oil (one teaspoon)

For Coating

roasted seaweed snack (or regular nori)
sesame seeds

Instructions

So to make our rice, we just need to add some salt.
You can add as much or as little as you would like.
Then I’m going to add some sesame oil.

To Make the Chickpea Mash

Mash our chickpeas (canned chickpeas, which I’ve rinsed and drained) with a fork as best as you can.
You can also use a food processor for this.
To flavor our chickpeas, we’re going to add some vegan mayo.
We’re also going to add some garlic powder.
I also have these kelp granules, which is going to give a bit of a seafoody taste.
Next I’m adding a little bit of black pepper.
I also added a small amount of Dijon mustard.
Then we’re going to mix it well together.

To Make the Savory Tofu & Green Onion Filling

On a pan, we’re just adding a small amount of oil.
Then I’m just going to crumble up a quarter block of extra firm tofu.
After cooking that a little bit, we’re going to add our seasoning.
Adding in soy sauce, rice vinegar, a little bit of agave nectar, some sesame oil, and also some garlic powder.
It just makes that well.
I also thought to add in some green onions.
I’m just chopping them with scissors and just going to add that into the mixture as well.

To Make the Kimchi Tofu Stir-fry Filling

On that same pan, we’re just going to add a little bit of oil as usual.
Once the oil is heated up, I’m going to add in a quarter cup of vegan kimchi.
We’re just going to stir-fry that a little bit.
Then crumble up a quarter block of firm tofu or extra firm tofu.
Then we’re going to add in half a tablespoon of soy sauce.
And one teaspoon of sesame oil.

To Assemble the Rice Balls

Let’s put on these plastic, disposable, glovey things.
Per ball, we’re going to take about half a cup of the rice.
Put it on our hand.
Flatten it slightly, but also press it down.
Start with a chickpea filling.
Add however much you would like.
Press the filling down with your thumb.
Fill it up so that it’s a filling.
Take some roasted seaweed snack in a bag and then just mash it up.
Break apart that heat.
Make a mess out of it.
Dunk this inside.
We just want to coat that outside part with some of the seaweed.
Put some sesame on there.
Roll it.
For the next ball, we’re going to kind of create a little hole there.
Take the second filling and add it.
Try to kind of mash it in while creating a bowl.
Add some more rice on top to close out.
You can use quite a bit of force here.
For ball number three, use a kimchi, mixture of a tofu kimchi.
This time, roll it in sesame.

Cooking Tips

I would advise using short green or sushi rice because short green or sushi rice is stickier.

So you can actually like, you know, make it stay together rather than long green rice.

So I definitely do not recommend using long green rice, try to use short green.

Now one thing to note, which I do mention later on in the video, is that I definitely would use white rice next time, white sushi rice or white short green rice, because the brown rice did not stick as well as I would like it to.

So I highly recommend using white sushi rice instead.

I think the easiest one would probably be the chickpea mash because you don’t actually have to cook anything.

You could just mash things and use whatever you already have.

However much kimchi you would like for this mixture is totally up to you.

In Korea and in Japan, they’ve got like devices to help you make these balls, which are very helpful, but I don’t have one.

I think my mom has one, actually.

If you want to take these to go, you can actually like wrap them in surround wrap and then take them to go.

The key ingredient in all of those is sesame oil, guys.

There’s a word in Korean, it’s kosohay, and it’s like basically describes the sesame oil, the sesame flavor, and it’s kind of like similar to umami, but I think it’s different, but it’s so good.

I think the only thing is that I would have put more kimchi into this filling than what I used, I probably should have used white rice, I would recommend using white sushi rice or short grain white rice, so that it sticks better, I definitely think that it would make it stick a lot better than brown rice because there’s more starch.

If you guys have any other ideas on what to use as fillings, let me know, there’s so many possibilities, I could probably do a second video on this, next time I’ll use white rice, okay.

Serving Suggestions

This one is ball number one with the chickpea salad.

The taste is more subtle, it’s not as like, because I think this one has like very different flavors.

This one has similar flavors to the rice, which is not as obvious, but it’s still very tasty.

This is the third and final one, this is the kimchi tofu mixture covered in sesame seeds.

I can’t decide which one’s my favorite, let me just kind of, hmm, I’m just gonna be nasty for a second, okay.

I think my favorite is the first one and the third one, they’re different.

This one has a very unique taste.

You can even just make them into kind of like balls, so if it breaks, just make them into balls like that.