Many people wonder about what kind of tasty things Koreans pack for a picnic or lunch box. This recipe is a great example. Not only is it pretty, but it also has a good combination of nutrients; you can get something from each food group. Don’t forget to pack some fruit with your meal too. If you have difficulties feeding your child veggies, try this. Kids will enjoy making this, as well as eating what they made.
Yield: About 30 Balls
Short Korean Lesson: *^^*
- SaJa (사자) = Lion
- HaMa (하마) = Hipo
- 2½ Cups Cooked Short Grain Rice
- ⅓ Cup Ground Beef
- ¼ Cup Zucchini
- ¼ Cup Sempio Seasoned Laver
- 2 Tbsp Carrot
- 1 Hard-Boiled Egg Yolk
- 1 Tbsp Sesame Oil
- ¼ tsp Salt
- 1 Tbsp Sempio Bulgogi Sauce
- 1 tsp Green Onion
- ¼ tsp Sesame Seeds
Marinate ⅓ cup of ground beef with all the ingredients for the beef: 1 Tbsp Sempio bulgogi sauce, 1 tsp green onion, and ¼ tsp sesame seeds. If you do not have Sempio premade bulgogi sauce, you can use homemade bulgogi sauce using my recipe. Set it aside while preparing the other ingredients.
Mince ¼ cup worth of zucchini and 2 Tbsp worth of carrot. Depending on your preference, you can use other green, orange, or red veggies instead such as cucumber, broccoli, spinach, sweet peppers, etc.
Fry the zucchini with a little bit of oil and 1 pinch of salt in a heated pan for 2 minutes on high. Put the fried zucchini in a bowl.
Fry the carrot with a little bit of oil and 1 dash of salt in a heated pan for 2 minutes on high. Put the fried carrot in a bowl.
Fry the marinated beef in the same pan until the beef has completely cooked on medium.
Obtain 1 hard-boiled egg yolk. Rub it on a strainer to make the egg yolk powder. You can use this method for decorating for other dishes too.
Obtain ¼ Cup Sempio Dried Seasoned Seaweed. Now you have 5 different colors: black = gimjaban (seaweed), yellow = egg yolk, green = zucchini, orange = carrot, brown = beef).
Combine 2½ cups of cooked short grain rice, 1 Tbsp of sesame oil, and ¼ tsp of salt in a large mixing bowl. Mix everything gently.
Separately mix ½ cup of rice with the zucchini, carrot, and egg yolk. Alternately, for a better yellow color, just use white rice instead of mixing the rice with the egg yolk; then roll the ball of rice in the yellow egg yolk later. (See step below.)
Separately mix ½ cup of rice with 2 Tbsp of cooked beef. Separately mix ½ cup of rice with 2 Tbsp of cooked beef and seaweed. The remaining beef will be used for the filling later.
Place some plastic wrap on your hand and put about a half Tbsp worth of the beef rice mixture on top of the plastic wrap. The plastic wrap will help preventing the rice from sticking to your hands and it makes it easier to handle the rice.
All of the colored rice balls, except for the brown (beef) rice balls, will have beef filling in them. I used finely chopped yellow pickled radish for the filling in the beef rice ball. You can also use kimchi for the filling.
Let’s make the beef rice first. Put about ¼ tsp of yellow pickled radish on top of the rice.
Then cover it with another ½ Tbsp of rice mixture. Make sure to completely cover the filling with the rice so that the filling does not come out.
Fold (wrap) the rice ball with the plastic wrap and make a tight round shape. Squeeze firmly so that the rice will stick together.
When you remove the plastic wrap, you will get a nice round shape. It is very easy, isn’t it?
For the rest of the colors, place the beef filling inside instead of the pickled radish.
Finish making the other colored balls of rice.
To get a better yellow color, roll the rice ball in egg yolk powder to make the yellow rice balls.
Make smaller sized rice balls using the same method for kids. That will make it easier for them to eat. My son loved the flavor and pretty colors of these rice balls.
If you have children who are big enough to make these, try making these colorful rice balls with them. It can be a very fun and easy cooking lesson for them. Try them someday.