Korean Fusion · Fried · Snack
Minari Jumeokbab
⏱ 40 MIN🔥 INTERMEDIATE🍽 12 BALLS
Ingredients
The Rice Filling
- Cooked Short-Grain Rice3 cups
- Minari (Water Parsley)1 bunch
- Sesame Oil1 tbsp
- Soy Sauce1 tsp
- Saltto taste
The Coating
- All-Purpose Flour1/2 cup
- Eggs (beaten)2
- Panko Breadcrumbs1.5 cups
- Oil (for frying)as needed
Chef's Note
Fry at 170°C (340°F). Too hot and the outside burns before the center heats through. Work in small batches to maintain oil temperature.
Process
01
Prepare the Minari
Blanch minari in boiling salted water for 30 seconds. Transfer to ice water immediately. Squeeze dry and finely chop.
02
Season the Rice & Shape
While rice is still warm, season with sesame oil, soy sauce, and salt. Fold in chopped minari. Shape into golf-ball-sized spheres with damp hands, pressing firmly.
03
Coat & Fry
Roll each ball in flour, dip in beaten egg, then coat evenly in panko. Fry at 170°C until deep golden on all sides, about 4–5 minutes. Drain on a rack.