Chef Lee Jung-hyun’s Signature: Easy Gamtae (Seaweed) Rice Balls with Miso-Mayo Sauce
Mastering Chef Lee Jung-hyun’s ‘Pyeonstaurant’ Recipe: Seaweed Rice Balls and Miso-Mayo Dip
I was inspired by Chef Lee Jung-hyun from the TV show ‘Pyeonstaurant’ who prepared finger foods for the director and colleagues before a movie premiere. As a big fan of her reliable cooking, I immediately grabbed my laptop and started taking notes! That day, Chef Lee made a delightful spread including gamtae rice balls, mini mushroom pizzas, sweet pumpkin steamed eggs, shrimp and green onion skewers, and fruit mochi. With a chance to enjoy a solo meal, I decided to try the simplest yet most intriguing dish first: gamtae rice balls. They are incredibly easy for anyone to make, yet the idea behind them is truly brilliant!
Rice Ball Ingredients- 2 sheets of fresh gamtae (seaweed)
- 2/3 bowl of cooked rice
- Garlic powder, to taste (enhances flavor!)
- Sesame oil, to taste (adds richness)
- Salt, to taste (for seasoning)
Spicy & Savory Miso-Mayo Sauce- 6 Tbsp mayonnaise
- 1 Tbsp miso paste
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp minced garlic (or 1 tsp dried garlic powder)
- 2 Korean chili peppers (seeds removed and finely minced)
- 6 Tbsp mayonnaise
- 1 Tbsp miso paste
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp minced garlic (or 1 tsp dried garlic powder)
- 2 Korean chili peppers (seeds removed and finely minced)
Cooking Instructions
Step 1
In a bowl, gently mix the warm cooked rice with a pinch of salt, garlic powder, and a drizzle of sesame oil. Ensure the seasonings are evenly distributed for a flavorful base.
Step 2
Prepare the gamtae. To preserve its delicate oceanic aroma, lightly toast the gamtae sheets in a dry pan over very low heat for a few seconds, then turn off the heat. Gently tear the gamtae into small pieces by hand and set aside. This method helps retain its unique texture and scent.
Step 3
Take a portion of the seasoned rice and shape it into a small ball. Roll the rice ball gently over the prepared gamtae pieces, ensuring the seaweed adheres evenly to all sides. You’ll have beautiful gamtae-covered rice balls!
Step 4
Now, let’s make the fantastic miso-mayo sauce! I’ve scaled down the recipe by one-third. Combine 2 tablespoons of mayonnaise with 1 finely minced Korean chili pepper (seeds removed for controlled heat). Add 1/3 tablespoon of miso paste, 1/2 tablespoon of perilla oil, and 1/4 tablespoon of dried garlic powder. Stir everything together until smooth and well combined.
Step 5
Carefully place a dollop of the prepared miso-mayo sauce on top of each gamtae rice ball. Generously topping them will enhance the flavor experience!
Step 6
The combination of the refreshing gamtae aroma and the spicy kick from the Korean chili in the miso-mayo sauce is simply divine. It’s amazing how such a unique pairing works so well! The sauce is rich yet surprisingly light, with the miso adding a savory depth that complements the gamtae perfectly. These rice balls are so addictive, you’ll find yourself reaching for more without even realizing it. Perfect for a special treat or a quick yet elegant snack!
