AI-generated imageGarlic-Scape Beef and Anchovy Stuffed Jumeokbap (6 Rice Balls)
Korean rice balls with two distinct fillings: ground beef and garlic scapes, plus separately glazed small anchovies. Adapted with less salt and syrup from an October 2026 broadcast recipe.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Chop washed garlic scapes into 1cm pieces and optional chili finely; cut laver into strips. Keep raw beef utensils separate from rice and vegetables.
- 02
Season beef with 1 tbsp garlic, 1/2 tsp salt, 1 tsp sugar and 1 tbsp sesame oil.
- 03
In 1 tsp oil, crumble and fry beef, then add garlic scapes and optional chili. Cook ground beef to at least 71°C (160°F) internally.
- 04
In another pan dry-toast anchovies over low heat, add 1 tsp oil and 2 tbsp rice syrup, toss, then spread to cool briefly.
- 05
Mix 600g warm rice with 1 tbsp sesame oil and 1 tbsp ground sesame. Taste before adding no more than 1/4 tsp salt because anchovies are salty.
- 06
Divide rice into six using clean wrap or hands, fill with beef–garlic-scape mixture and anchovies, cover with rice and press firmly.
- 07
Wrap with laver and serve promptly. Chill lunchboxes quickly and carry in an insulated bag with an ice pack; avoid room-temperature storage.
Helpful source links
Before you cook
Contains fish (anchovies) and sesame. Separate raw beef from cooked rice; cook ground beef to at least 71°C. Refrigerate rice and fillings within two hours and transport lunchboxes cold.
Allergens: FISH, SESAME
Image & source credits
AI-generated image.
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