Sigeumbap (Korean Riceballs Without Seaweed)
What Started it all:
Riceballs Without Seaweeds, Spinaches, Korean Name: Sigeumbap,
Sigeumbap, or Korean riceballs, are a delightful and versatile dish that can be enjoyed as a snack or a meal. This version omits seaweed and incorporates fresh spinach, making it a vibrant and healthy option. Perfect for sharing with friends and family, this recipe serves 5 people.
Ingredients
- 2 cups of cooked short-grain rice
- 1 cup of fresh spinach, chopped
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon sesame seeds (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 5 slices of pickled radish (for serving, optional)
Instructions
- Prepare the Rice: If you haven't already, cook 2 cups of short-grain rice according to package instructions. Allow it to cool slightly.
- Sauté Spinach: In a skillet over medium heat, add the chopped spinach and sauté for about 2-3 minutes until wilted. Remove from heat and let it cool.
- Combine Ingredients: In a large bowl, combine the cooked rice, sautéed spinach, sesame oil, soy sauce, salt, garlic powder, and black pepper. Mix well until all ingredients are evenly incorporated.
- Shape the Riceballs: With wet hands (to prevent sticking), take a small handful of the rice mixture and shape it into a ball or oval shape. Repeat this process until all the mixture is shaped into riceballs.
- Garnish: If desired, sprinkle sesame seeds on top of the riceballs for added flavor and crunch.
- Serve: Arrange the riceballs on a serving platter and serve with pickled radish slices on the side for a refreshing contrast.
Sigeumbap is a fun and interactive dish that invites creativity in the kitchen. Feel free to customize the ingredients by adding other vegetables or proteins to suit your taste. Enjoy this delightful Korean treat with friends and family!