Hello! I like to prepare 삼각김밥 for my work lunches but have been trying to switch to brown rice per advice from my doctor (yes, I cry myself to sleep every night).
The issue is that I’m having a hard time getting the rice to stay together. I’m fairly skilled at making 한식 (I was essentially a korean housewife for about 5 years), but even making simple kimbap with a low rice:filling ratio, it falls apart with brown rice. So I end up tossing it all into a bowl, which is hard to manage for work meals. Do you guys have any advice for this? Do I just need to add more water and make it mushy? 참기름 doesn’t help :/
I usually do some combination of:
– canned and drained tuna, boiled egg or diced tofu
– gochujang and soy sauce
– 깻잎, pickled veggies, green onion
and then refrigerate overnight, which affects the texture but with white rice at least helps it bond together.
I’m supposed to avoid heavily processed and fried foods, so eomuk and many oils are out. I’m currently not seasoning the rice at all, which might be part of the issue.
(also sorry for the mix of 한글 and english; i’m at the point where i genuinely can’t remember the romanization of some of these things)
I’d appreciate any suggestions you can offer!
submitted by /u/new-freckle
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