집밥: 매운 연어 + 김치 주먹밥 Homemade spicy salmon and kimchi jumokbap!

These were so easy and so good! They are perfect for lunches or a quick dinner.

Recipe (very approximate, alter to taste)

Seaweed seasoning:
Crush 10 roasted seaweed sheets and mix in sesame seeds and salt to taste. Dust evenly over a plate.

Rice:
Mix 2 cups of japonica or sushi rice and 1 teaspoon of roasted sesame seed oil in large bowl.

Filling:
Mix 1/2 teaspoon of sesame seed oil, 200g canned salmon, one 1/2 tablespoon of gochujang, salt to taste, one tablespoon of gochugaru and a few drops of maple syrup. Mix well in a medium bowl.
Pan fry some kimchi until slightly translucent and begins to smell good.

Method:
1. Spoon out two tablespoons of rice, press flat into circle.
2. In centre put one tablespoon of salmon filling, press down. Put a little cooked kimchi on top.
3. Cover filling with one tablespoon of rice on top.
4. With your hands, cup rice around filing, pick up and shape into ball.
5. Roll ball into seaweed seasoning. Not too much.
6. Repeat (should be about 8 jumokbap)
7.After finishing, sprinkle more sesame seeds on each.

Enjoy!

by -Just-Keep-Swimming-