Ingredients with Measurements:
- 2 cups cooked short-grain rice
- 1/2 cup Munbaeju (Korean traditional alcohol)
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped carrots
- 1/4 cup chopped cucumbers
- 1/4 cup chopped radish
Special equipment needed:
- Mixing bowl
- Plastic wrap
- Rice cooker or pot
- Wooden spoon or spatula
Step-by-step instructions:
1. In a mixing bowl, combine Munbaeju, soy sauce, sesame oil, sugar, garlic powder, onion powder, and black pepper. Mix well.
2. Add cooked rice to the mixing bowl and mix well with the sauce.
3. Add chopped green onions, carrots, cucumbers, and radish to the mixing bowl and mix well.
4. Cover the mixing bowl with plastic wrap and refrigerate for 30 minutes.
5. Wet your hands with water and take a small amount of the rice mixture. Roll it into a ball shape.
6. Repeat step 5 until all the rice mixture is used up.
7. Serve the Munbaeju rice balls on a plate.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes (for cooking rice)
5. Temperature:
- Room temperature
Serving size:
- Makes about 12-15 rice balls
Nutritional information:
- Calories: 110
- Fat: 1g
- Carbohydrates: 23g
- Protein: 2g
- Sodium: 280mg
- Sugar: 2g
Substitutions for ingredients:
- Munbaeju: You can substitute with any other Korean traditional alcohol or rice wine.
- Soy sauce: You can substitute with tamari or coconut aminos for a gluten-free option.
- Sesame oil: You can substitute with any other vegetable oil or omit it.
- Sugar: You can substitute with honey or maple syrup.
- Vegetables: You can substitute with any other vegetables you like.
Variations:
- You can add cooked shredded chicken or beef to the rice mixture for a protein boost.
- You can add chopped kimchi to the rice mixture for a spicy kick.
- You can roll the rice balls in sesame seeds or crushed seaweed for extra flavor and texture.
Tips and tricks:
- Use short-grain rice for a stickier texture.
- Wet your hands with water before rolling the rice balls to prevent sticking.
- Refrigerate the rice mixture before rolling into balls to make it easier to handle.
- You can make the rice balls ahead of time and store them in the refrigerator for up to 3 days.
Storage instructions:
- Store the Munbaeju rice balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the rice balls, microwave them for 30 seconds or until heated through.
Presentation ideas:
- Arrange the rice balls on a plate and garnish with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
- Crushed seaweed
Pairings:
- Munbaeju rice balls pair well with Korean side dishes such as kimchi, pickled vegetables, and stir-fried mushrooms.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Stir-fried mushrooms
- Korean-style fried chicken
Troubleshooting advice:
- If the rice mixture is too dry, add a little bit of water or Munbaeju to moisten it.
- If the rice balls are falling apart, wet your hands with more water before rolling them.
Food safety advice:
- Make sure to cook the rice thoroughly before using it in the recipe.
- Store the rice balls in the refrigerator and consume within 3 days.
Food history:
- Munbaeju is a traditional Korean alcohol made from rice, wheat, and nuruk (a fermentation starter). It has a sweet and smooth taste and is often served with Korean traditional dishes.
Flavor profiles:
- The Munbaeju rice balls have a savory and slightly sweet flavor from the soy sauce and sugar. The vegetables add a refreshing crunch to the dish.
Serving suggestions:
- Serve the Munbaeju rice balls as an appetizer or snack.
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Region: Korean