Vegan Jumeokbap Korean Rice Balls 3 Ways

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Saute the carrots and cucumber with a drizzle of oil in a pan until just soft

Step 2

Mix the sauteed vegetables, cooked rice, rice vinegar, sesame oil, and toasted sesame seeds together, cut and fold to mix everything evenly

Step 3

Make the chuna filling but mashing the chickpeas, then fold in the rest of the ingredients

Step 4

Take about 1/4 cup of the rice mixture, press firmly with your hands, and poke a dent in the center

Step 5

Add fillings to the dent you created, then add more rice mixture to cover the fillings

Step 6

Press again with your hands, as firmly as you can, to enclose the fillings and shape the rice balls, set aside

Step 7

Repeat this process until you use up about 2/3 of all the rice mixture, I crushed some teriyaki crispy seaweed and coated half of the chickpea-filled rice balls with it

Step 8

To make the kimchi cheese flavor, in pan, add a small drizzle of oil, saute the kimchi until slightly caramelized

Step 9

Add in the vegan cheese, cook until they are all melted nicely

Step 10

Add the kimchi cheese mixture into the remaining rice mixture, mix well, and shape into balls

Step 11

Serve warm or chilled

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