Korean Fist-Rice with Fried Seaweed, Prosciutto and White Truffle Oil

Korean Fist Rice with Fried Seaweed Prosciutto and White Truffle Oil 2

Of all the comfort foods I have grown to love here in Korea, Joomeok Bap, or Fist-Rice has become one of my favourites. This snack is healthy, tasty, easy and satisfying to make. It is perfect to bring on a picnic or as a pick-me-up when outdoors.

Korean Fist Rice with Fried Seaweed Prosciutto and White Truffle Oil

Fist-Rice is traditionally made by hand-mixing various vegetables, as well as ground beef or dried anchovies with rice. The mixture is then tightly packed into individual, fist shaped balls.  The best of the bunch uses crumbled seaweed (kim ga-ru). This is because Korean seaweed is deep-fried, salted and flavoured with sesame seeds, perilla oil and a pinch of sugar. The stuff is salty, greasy and delicious, so it’s easy to devour an entire bag in one go.

Korean Fist Rice with Fried Seaweed Prosciutto and White Truffle Oil 1

The combination of flavours in this dish are so glorious, it brings tears to my eyes. Land and sea take hand and make beautiful fist shaped babies.

Korean Fist Rice with Fried Seaweed Prosciutto and White Truffle Oil 3

Korean Fist-Rice with Fried Seaweed, Prosciutto and White Truffle Oil

Ingredients

  • 2 cups of uncooked sticky or glutinous rice
  • 4 cups water
  • 70 grams (about 1 ½ cups) Korean crumbled seaweed
  • 100 grams thinly sliced prosciutto torn into small pieces
  • White truffle oil

Directions

Rinse rice two or three times and drain. Pour the measured water on the rice in a pot and cover. Bring to a rolling boil on high heat for 10 to 15 minutes.

Lower heat to the minimum temperature and allow the rice to cook for another 30 minutes. Never stir the rice. To check if it has absorbed all the water, simply tip the pot on it’s side. If the rice slides, it needs to continue cooking. If it doesn’t slide, it is ready to be removed from heat.

Allow the rice to cool enough that it doesn’t burn to touch with your hand.

Combine the seaweed and prosciutto with the rice. Grab small handfuls of the mixture and squeeze to form tightly packed spheres.

Drizzle white truffle oil over the fist rice and devour.

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Mukeunji Kimchi Frittata with Lemongrass and Sour Cream

mukeunji kimchi frittata with lemongrass and sour cream bite

 

If you move far from the things that are familiar to you, learning to adapt is essential for your survival. When I moved to Seoul 4 years ago, I found myself drowning in a sea of unfamiliarity. The language, culture, courtesies, smells, sounds and sense of personal space all amounted to a major sensory overload. Communication was difficult and mistakes were made often with hilarious results. I remember once feeling overwhelmed by a chatty taxi driver who assumed that I was able to speak Korean because I said “hello” properly. I tried to say “I don’t know” (mo-lie-yo) in response to his words, but ended up saying “How much does it cost?” (ol-my-yo) which of course confused him and prompted him to ask more questions. Another time, I’m pretty sure I told a nice ajumma on the subway who tried to be polite and talk to me that I hate Korea, when I meant to say I don’t know Korean well. I wondered why our conversation fizzled after that.

 mukeunji kimchi frittata with lemongrass and sour cream 2

 

Food was another interesting matter. Cooking and eating traditions are revered and followed with little deviation. These traditions have worked for a millennium or two, so they must be good. Too good to change. As an outsider, I was completely unaware of what these rules were and ruined many a meal in the eyes of the ladies who served me. Having been accustomed to sushi, I wanted to dip my kimbap in soy sauce. This caused a serious stir in the kitchen as no one could imagine why I would ever want to do such a thing. Did I know that the whole point to eating bibimbop was that it must be mixed thoroughly before eating? Apparently not. Once I’d turned some mushrooms over on the barbeque during a galbi meal, thus spilling all of the water they had collected. All of the Koreans at my table gasped in disappointed embarrassment. It seemed I’d rendered them useless.

 mukeunji kimchi frittata with sour cream and lemongrass

 

When I first arrived, I’d had very limited exposure to kimchi. I found it overwhelming and somewhat offensive to the senses. But, as it is one of the main sources of great pride in Korea, I plugged my nose and tossed it down. I now can’t imagine going more than a few days without eating some.

 

mukeunji kimchimukeunji kimchi 2 

Mukeungi is kimchi’s lesser-known elderly cousin. Where kimchi is usually fermented for 1 to 4 months, mukeungi has gone through an extra long fermentation process, usually about a year (!). It is ripe with flavour and smell. It is excellent for using in stews, soups and mixes gloriously with eggs. 

 

mukeunji kimchi frittata with lemongrass and sour cream ingredients

Mukeunji Kimchi Frittata with Lemongrass and Sour Cream

Ingredients

  • 12 eggs beaten
  • 2 cups mukeunji kimchi, chopped
  • 2-3 king oyster mushrooms, sliced and chopped
  • 1 large onion
  • 4 tbsp sour cream
  • 5 garlic cloves, minced
  • 1 tsp lemongrass (preferably fresh), finely chopped
  • ½ tsp sea salt
  • 1 tsp black sesame seeds
  • 1 tbsp butter

Directions

Heat a pan on medium high heat on your stove top, melt ½ of the butter. Add garlic, onion and lemongrass and cook for 5 minutes or until slightly brown. Stir frequently.

Add the mushrooms and cook until they begin to release their water (about 4-5 minutes). Add the mukeunji kimchi, including any juice, to the pan. Turn heat to medium and simmer for another 10 minutes.

Preheat oven to 400ºF/200ºC/gas mark 6.

Spread the remaining butter on the bottom of an 8 inch circular baking pan and transfer the kimchi mixture. Pour in the beaten eggs and add salt, and sour cream. Gently mix with a fork.

Place the pan in the oven and cook for about 20-25 minutes. To check if it is finished, insert a pick or fork into the center. If it comes out clean, it is finished. Remove from heat.

Garnish with black sesame seeds.