Fresh Spring Vegetable Rice Balls Infused with Spring’s Aroma
Chef Lim Ji-ho’s Spring Vegetable Rice Balls: Making Fragrant Rice Balls and Cabbage Wraps with Delicious Spring Greens
Inspired by Chef Lim Ji-ho’s spring vegetable rice balls, which promised a truly refreshing and vibrant taste, I decided to gather an abundance of spring greens and make these delicious rice balls. Experience a delightful dish where the fragrance of spring vegetables, savory seaweed, and nutty sesame oil come together to tantalize your taste buds.
Main Ingredients- Assorted spring vegetables (e.g., Saltwort, Angelica tree leaves, Korean parsley)
- Mushrooms (e.g., Button mushrooms)
- Cabbage leaves (lightly blanched)
- Cooked rice
Seasoning and Other Ingredients- Salt
- Sesame oil
- Gim (seaweed flakes, e.g., Parae-gim or Ja-ban-gim, finely crumbled)
- Toasted sesame seeds
- Salt
- Sesame oil
- Gim (seaweed flakes, e.g., Parae-gim or Ja-ban-gim, finely crumbled)
- Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare your spring vegetables. For example, use saltwort, angelica tree leaves, or Korean parsley. Wash them thoroughly and then chop them finely. The unique fragrance of spring greens will enhance the flavor of your rice balls.
Step 2
Finely chop the button mushrooms after washing them. Adding mushrooms provides a satisfying texture and a subtle earthy flavor that pairs wonderfully with the spring vegetables, making them even more delicious.
Step 3
For this recipe, I’ve also incorporated mini cabbage. Mini cabbage is delicious eaten raw and has a nutty flavor, but when finely chopped and added to rice balls, its crisp texture adds an interesting element. (Optional)
Step 4
Combine the prepared assorted spring vegetables and the chopped mushrooms in a large bowl.
Step 5
Add the warm cooked rice to the bowl. Season with salt, then add sesame oil, toasted sesame seeds, and the finely crumbled seaweed. Gently mix everything together with your hands, ensuring the seasonings are evenly distributed. Be careful not to mash the rice grains; the key is to evenly incorporate the flavors.
Step 6
Shape the seasoned rice into rice balls. You can lightly moisten your hands with water or wear plastic gloves to prevent sticking and create neat shapes. It’s best to gently press and shape the rice so it holds together well.
Step 7
Another method is to wrap the rice balls with lightly blanched cabbage leaves. Place the seasoned rice on a blanched cabbage leaf and wrap it up. This creates a cabbage rice ball with a delightful crisp texture from the cabbage complementing the rice.
Step 8
Alternatively, you can lightly coat the finished rice balls with the prepared spring vegetables. The stickiness of the rice will help the vegetables adhere. Simply roll the rice balls in the spring greens to create fragrant vegetable rice balls. You can mix the ingredients directly into the rice or coat them on the outside, offering versatile ways to enjoy them.
Step 9
And there you have it – spring vegetable rice balls bursting with the fresh flavors of spring! Both the cabbage-wrapped rice balls with their crisp texture and the fragrant spring vegetable rice balls offer unique and delightful tastes. Enjoy a delicious and healthy meal made with fresh spring produce.
