Maangchi — Rice Ball Lunch Box
Official Maangchi video demonstrating the same pan-crisped rice disc lunchbox.
Official cooking video · Maangchi · YOUTUBEGimgaru Jumeokbap: Pan-Crisped Rice Discs with Seaweed Flakes (1 Lunchbox)
Flatten seasoned short-grain rice into discs, pan-crisp them and top with gochujang and homemade seaweed-sesame flakes. The flake mixture makes more than one lunchbox; the egg is fully cooked for safer packing.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Crush 10 toasted gim sheets, 1/4 cup sesame seeds and 1 tsp coarse salt into coarse flakes using a processor or sealed bag. This makes several uses; set aside about 4–6 tbsp for this lunchbox.
- 02
Mix 2 cups warm rice with 1 tsp sesame oil and cool just enough to handle safely. Divide in two and press firmly into flat discs about 10 cm wide.
- 03
Lightly coat a skillet with about 1 tsp oil and cook the rice discs over medium heat, turning until both sides are golden and lightly crisp. Lower the heat if they brown too quickly.
- 04
Cook the egg until both yolk and white are firm. Steam broccoli and heat the Vienna sausages thoroughly according to their package directions, then cut into bite-sized pieces.
- 05
Line a lunchbox with lettuce if using, add the two rice discs, spread a little gochujang on each and cover with prepared seaweed flakes. Arrange the fully cooked egg, broccoli, sausage and danmuji beside them.
- 06
Eat promptly or refrigerate and transport chilled. Do not leave the rice lunchbox at room temperature longer than 2 hours. Store unused dry flakes separately in a clean airtight container.
Helpful source links
Before you cook
Cook the egg completely and heat sausages according to their label. Keep the rice-and-egg lunchbox chilled; do not leave it at room temperature for 2 hours or longer. Check sesame, egg, soy, wheat and sausage-label allergens.
Allergens: sesame, egg, soy and possible wheat in gochujang, possible milk/soy/wheat in sausages
Image & source credits
These illustrations stand in for food photos.
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