Korean Rice Ball Lunch Box (Jumeokbap)

Steps

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1. 1
   Cook white rice and combine 2 cups of warm rice with 1 teaspoon of sesame oil.
   ≈1:06
2. 2
   Shape the rice into hand-sized balls by gently forming them with your palms.
   ≈1:30
3. 3
   Toast 10 sheets of seaweed paper over high heat or in a pan, flipping regularly until both sides turn green and become crispy.
   ≈2:52
4. 4
   Tear the toasted seaweed and combine it with 1/4 cup of toasted sesame seeds and 1 teaspoon of salt, then process in a food processor until it becomes a fine powder.
   ≈3:45
5. 5
   Heat 1 teaspoon of cooking oil in a skillet over high heat and pan-fry the rice balls until both the top and bottom are golden and crispy.
   ≈4:43
6. 6
   In the same pan, quickly pan-fry Vienna sausages until they open into a flower-like shape.
   ≈5:17
7. 7
   Place the pan-fried rice balls in a lunch box and lightly spread gochujang paste on top.
   ≈5:54
8. 8
   Arrange fresh lettuce, sliced pan-fried egg (with a pinch of salt), steamed broccoli, sliced tomato, and the fried Vienna sausages around the rice balls in the lunch box.
   ≈6:50
9. 9
   Sprinkle toasted sesame seeds on top as a final garnish.
   ≈7:25