치즈 맛살 주먹밥 (Fried Crab Parmesan Jumokbap)

by Erica Dinho on August 10, 2010

Guest posting today and sharing her delicious recipe is Sook from “My Fabulous Recipes”. Sook has a beautiful blog filled with beautiful pictures and delicious recipes. Thank you, Sook, for being here!

~Erica

Hi everyone! My name is Sook from “My Fabulous Recipes”. I feel so honored to be able to do a guest post on Erica’s blog. I love seeing all of her authentic Colombian recipes. Today, I would like to share an interesting Korean/American fusion recipe with you.

I love Korean food… and that’s probably because I grew up in Korea eating all kinds of Korean food. Ju-mok-bap (Rice balls) is something that my mom used to make for snack. It’s easy to make and you can be creative with it, too. l made two kinds of Ju-mok-bap and this is one of them. I went kind of crazy with this one – I knew crab meat was very good in ju-mok-bap and I added a little bit of Parmesan cheese. My husband think it is weird to eat rice with cheese (although he’s never tried it) but rice is actually pretty good with cheese. I coated the rice balls in panko and panfried them and they were fantastic! I would definitely make them again.

PrintSave Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 cup crab meat, shredded or chopped
  • 1/4 cup Parmesan cheese
  • 1 green onion, chopped
  • 1/2 red chili pepper, seeded and chopped
  • 2 cups cooked sticky rice (It has to be sticky, short grain rice)
  • salt to taste
  • 1 cup panko
  • oil to fry

Directions:

In a medium to large skillet, heat 1 tablespoon oil over high heat. Add the crab meat, chili pepper, and green onions and stir well for about 3-5 minutes, until the crab meat is tender. Sprinkle with the Parmesan cheese and remove from the heat.

In a large bowl, combine the cooked rice, crab mixture, and salt and stir well. Grease your hands with a cooking spray or oil and make ping-pong sized balls (makes about 12 balls). Coat the balls in panko bread crumbs.

Heat oil in a large frying pan or a skillet and fry the rice balls. (You can either deepfry them or panfry them in 2-4 tablespoons oil. I panfried the balls just until the panko started to brown.)

Enjoy!

Sook

If you like this page, you can say thanks by sharing it :-)

{ 13 comments… read them below or add one }

1 Lisa August 10, 2010 at 8:49 PM

Wow! Those look like edible fireworks. I’m so making those.

Reply

2 Belinda @zomppa August 10, 2010 at 9:25 PM

Hi Sook! It’s great to see you here – and as always – YUM YUM YUM!

Reply

3 Baking is my Zen August 10, 2010 at 11:40 PM

This sounds delish! I love panko!

Carmen

Reply

4 Empar August 11, 2010 at 12:31 PM

¡Que bolitas más buenas! Me ha gustado mucho la idea.
Un beso.

Reply

5 norma August 11, 2010 at 2:12 PM

This looks great! I like everything with crab.

Reply

6 Faith August 11, 2010 at 6:33 PM

These look so tasty! I love the crispy panko coating!

Reply

7 5 Star Foodie August 12, 2010 at 10:23 AM

These are such scrumptious bites!

Reply

8 Sarah Naveen August 12, 2010 at 5:40 PM

Wonderful recipe sook..looks so yummy!!!

Reply

9 Sophie August 15, 2010 at 4:15 AM

MMMMMMMM,..;a beautiful & yummie guest post this is!!

Those crab balls look like the real deal!!

Reply

10 Carla August 15, 2010 at 11:13 AM

I make the Italian version of these, arancini. Now I have to try this one with crabmeat. Another beautiful recipe from Sook. Thank you Erica for all of the wonderful guests.

Reply

11 Oysterculture August 15, 2010 at 4:24 PM

Wow, this dish sounds just so tasty, what a perfect treat to serve company!

Reply

12 rebecca subbiah August 15, 2010 at 4:56 PM

wow these little crab cakes look amazing yum

Reply

13 MaryMoh August 17, 2010 at 3:41 AM

That’s such a lovely finger food from Sook. I’m sure I can eat a dozen :D Sook always has wonderful recipes. She cooks so well and so do you, Erica. This would be great for parties too.

Reply

Leave a Comment


8 − 6 =

 

Previous post:

Next post: