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Deconstructed Joomuk Bap Buddha Bowl

Joomuk bap is traditionally a Korean rice ball snack made with a variety of diced veggies, rice, nori, soy sauce, sesame seeds and sesame oil.
Course Main Course, Side Dish, Snack
Cuisine Asian
Keyword Vegan, Vegeterian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 1141.11 kcal


Joomuk Bap

  • 4 cups brown rice
  • 6 cups water
  • 1 tbsp coconut oil
  • 1/2 cup fresh shiitake mushroom diced
  • 1 large carrot diced
  • 1 broccoli diced (stem included)
  • 1 brown onion diced
  • 3 tbsp light soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp brown sugar
  • 2 tbsp black sesame seeds extra for garnish
  • 2 tbsp hemp seeds extra for garnish
  • 2 tbsp flax seeds extra for garnish
  • 2 tbsp sesame oil
  • 2 sheets nori extra for garnish

Crispy salt and pepper chilli tofu

  • 500 grams firm tofu
  • 1 tbsp sea salt
  • 1/2 tsp ground pepper
  • 1 tsp chilli flakes
  • 1/2 cup corn flour


Joomuk Bap

  1. Rinse and wash brown rice to remove any starch & residual.

  2. Place rice and water in rice cooker and cook rice as per manufacturers settings.

    Water qty requirement may vary from rice cooker to rice cooker. 

  3. In a large pan, heat coconut oil on medium heat.

  4. Add all the vegetables and cook till just soft.

  5. In a large bowl, add cooked rice, cooked vegetables, soy sauces, lemon juice, sugar, seeds, sesame oil and gently mix till combined.

    I find using both hands to gently mix in the seasoning works really well.

  6. Crumble the nori and mix into rice mixture.

    Season with some salt and pepper to taste.

  7. Serve Joomukas Bap as is or with lightly wet hands, take a handful of rice and shape rice into golf ball size ball.

  8. Sprinkle a little sesame, hemp, & flax seeds on top as garnish

Crispy Salt and Pepper Chilli Tofu

  1. Remove tofu from packaging and wrap in 3-4 sheets of paper towel. 

    Place something heavy like a plate on top to help draw moisture out.

  2. Leave tofu wrapped in paper towel for 1hr.

  3. After one hr, remove paper towel and pat dry tofu.

  4. Cut tofu into evenly sized cube.

  5. In a bowl combine, sea salt, pepper, chilli flakes and corn flour.

  6. In a large pan, heat enough vegetable oil to shallow fry the tofu.

  7. Toss tofu into the salt, pepper, chilli and flour mixture.

    Making sure to evenly coat the tofu.

  8. When oil is ready (should bubble when you place a wooden chop stick in it), quickly place coated tofu (shaking off any excess coating) into hot oil.

  9. Shallow fry till slightly brown, turning occasionally.

    Due to the colourless nature of the seasoning, tofu won't go brown, so be careful not to over cook them.

  10. Transfer cooked tofu to a plate lined with paper towel, to drain off any excess oil.

  11. Serve in a bowl with joomuk bap rice, some chopped avocado, steam broccollini, grated carrots and a light sprinkle of sesame, hemp, and flax seeds.


Recipe Notes

You can eat broccoli stem, they are very nutritious and got a firm radish like texture. Peel broccoli stem prior to cooking to removes some of the toughness.

Joomuk bap is traditionally a Korean rice ball snack made with a variety of diced veggies, rice, nori, soy sauce, sesame seeds and sesame oil.


You can basically use any vegetable of your choice, so don't be afraid to change i up if you don't like broccoli 😜.


Tofu can be baked and pan fried for a more healthier version.


Joomuk bap, can also be frozen for 3 months. 


*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Deconstructed Joomuk Bap Buddha Bowl
Amount Per Serving
Calories 1141.11 Calories from Fat 265
% Daily Value*
Fat 29.45g45%
Saturated Fat 6.45g40%
Sodium 2607.07mg113%
Potassium 1262.09mg36%
Carbohydrates 185.83g62%
Fiber 15.57g65%
Sugar 8.99g10%
Protein 36.8g74%
Vitamin A 3749.35IU75%
Vitamin C 141.93mg172%
Calcium 377.87mg38%
Iron 8.64mg48%
* Percent Daily Values are based on a 2000 calorie diet.