Korean Anchovy Rice Balls
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Myeolchi jumeokbap is a rice ball made by mixing sweet-salty glazed dried anchovies into warm rice and shaping it by hand.
Read more
The anchovies are dry-toasted first in a pan over medium heat to drive off moisture and reduce fishiness, then a small amount of oil is added along with soy sauce and oligosaccharide syrup and the mixture is stirred over heat until the anchovies are coated in a glossy, caramelized glaze. The syrup scorches quickly, so the heat must be managed carefully and the pan watched throughout. Once the glazed anchovies are folded into warm rice, sesame oil, roasted seaweed flakes, and sesame seeds are added before everything is mixed together. Hands dampened with water or brushed with sesame oil are used to compress the mixture into compact balls. Working while the rice is still warm is important: the starch is pliable at temperature and the balls hold their shape firmly, whereas cold rice does not compact well and the finished balls tend to fall apart. Anchovy saltiness varies considerably between brands and batches, so the amount of soy sauce should be adjusted accordingly to avoid over-seasoning. The finished rice balls hold their flavor well after cooling, which makes them a reliable choice for packed lunches and outdoor eating.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Preheat a dry pan over medium heat, then add 35 g dried small anchovies.
Toast for 1 to 2 minutes, shaking often, until the moisture evaporates and the anchovies sound lightly crisp instead of damp.
- 2Control
Reduce the heat to low, then add 1 tablespoon soy sauce and 1 tablespoon oligosaccharide syrup.
Stir quickly for 40 to 60 seconds, coating the anchovies just until glossy before the syrup darkens.
- 3Season
If the anchovies taste very salty, use only about 2/3 tablespoon soy sauce.
When the seasoning thickens and clings to the pan, turn off the heat immediately and stir with the residual heat.
- 4Heat
Place 360 g warm cooked rice in a large bowl.
Add the glazed anchovies, 1.5 tablespoons sesame oil, 1 tablespoon sesame seeds, and 8 g roasted seaweed flakes while the rice is still pliable.
- 5Prep
Mix with a rice paddle using cutting motions so the grains do not become pasty.
For a spicy version, add 0.5 tablespoon minced chili pepper and fold until it is evenly distributed.
- 6Prep
Lightly dampen hands with water or sesame oil, then shape the mixture while the rice is warm.
Press each portion firmly into bite-size balls, and coat with extra seaweed flakes before serving if desired.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dry-toasted anchovies glazed in soy and sugar shape into savory hand-pressed rice balls.
- Finish cue
- Stir quickly for 40 to 60 seconds, coating the anchovies just until glossy before the syrup darkens.
- Avoid this
- Mix with a rice paddle using cutting motions so the grains do not become pasty.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Jangjorim Butter Rice
Warm cooked rice, Sesame seeds
Korean Soy-Braised Fish Cake
Sesame seeds, Minced chili pepper
Korean Wild Chive Pickle (Spring Chive Soy Brine)
Sesame seeds, Minced chili pepper