26 (Fri) August 2011
by Nanny 2
-Oksu, Seongdong, Seoul, Republic of Korea-
with W, DJ, Nanny 2
Jumeokbab is a Korean rice dish. Steamed rice is seasoned and formed into balls for easy transport and consumption. Referring either to the standard size of each ball or to the shape of the hand as it forms the ball, the name literally means “fist” (jumeok) + “rice” (bab). Seasonings vary in both composition and complexity, sometimes as simple as soy sauce and sesame oil and seaweed, sometimes expanded to include minced meats and vegetables, but the basic idea is that it’s a self-contained dish. Folksy history would have it that the dish was invented in the countryside by the good farmer’s wife, who sent her husband into the fields with a meal that didn’t require separate sauces or side dishes or utensils or special containers.
One of our nanny’s specialties, her method involves first making a complete fried rice, which she then rolls into smaller, pingpong-sized balls in consideration of DJ. For some reason, the kid doesn’t like gimbab, the default food of choice for kids on field trips, so we had to come up with an alternative. Jumeokbab has become something of a default food of choice in our home.
(for more details about the food(s), see WHAT)