In fact, the word "chumoppa" can be broken down to "chumot" (fist) and "papp" (rice), and the rice ball itself is called a chumoppa, no matter what the filling is. For example, even if the filling is pickled plums, it is still a chumotpa, and a triangular rice ball is also a chumotpa in Korea.
I love Korean food, so I made chumotpa, which is one of the easiest to make. Today, I would like to introduce how to make chumotpa.
Utensils and Tool
・knife
・cutting board
・mixing bowl
・spatula
・cling wrap
Ingredients
Yields 3 serving
・pickled radish (takuan) ･･･50g
・seaweed ･･･4 sheets
・green onion ･･･1.5 tablespoons
・rice ･･･350g
・mayonnaise ･･･proper quantity
・gochijang ･･･proper quantity
・chicken stock ･･･proper quantity
・white pepper ･･･proper quantity
・sesame oil ･･･proper quantity
・sesame ･･･proper quantity
Recipe instructions
1. First, cut the pickled radish into small pieces with a knife.
2. Next, place cooked rice in a mixing bowl.
3. And dd the pickled radish cut in the process of 1 to the mixing bowl of 2 and mix.
4. Place green onions in a bowl.
5. Tear the nori by hand and mix into the bowl in step 4.
6. Combine mayonnaise, white pepper, sesame oil, and chicken broth in the bowl.
7. Using cling wrap, roll up the rice made up to step 6.
8. Lastly, Place the rounded chumotpa on a plate and finish with sesame seeds on top!
Taste and adjust seasoning along the way. This dish is very tasty though all you have to do is mix and shape it! I hope everyone will try making this dish! If you like Korean food, you will definitely like this dish!
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