Choi Kang-rok's Baked Onigiri

Name: Choi Kang-rok's Baked Onigiri
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Leftover rice as needed; Smoked cheese a little; White anchovies (marinated type) a little; Saltwater a little; Vegetable oil generously; Soy sauce a little; Butter a little; Green plum jam (umeboshi or plum jam) 1–2 pieces

Triangle-shaped baked onigiri with a crispy exterior like fried food and rich flavor from butter soy sauce

25 min Difficulty Normal Salads & light meals

Main ingredients

Smoked cheeseWhite anchoviesSoy sauceButterPlum jam

Ingredients needed 1 servings

Leftover rice as needed
Smoked cheese a little
White anchovies (marinated type) a little

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Smoked cheese White anchovies Soy sauce Butter Plum jam

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Saltwater a little

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Butter a little

Green plum jam (umeboshi or plum jam) 1–2 pieces

Recipe

Cut smoked cheese and white anchovies into suitable sizes for onigiri filling.
Moisten your hands slightly with saltwater, grab a desired amount of warm rice, press down in the center to create a hollow.
Place the prepared cheese and anchovies into the hollow, then wrap tightly with rice.
Shape into a firm triangular form with three sides to make flipping easier during baking.
Heat vegetable oil generously in a frying pan and start baking the triangular onigiri as if frying.
Brown both front and back sides until the outer layer is firm, then use tongs to slowly rotate and evenly bake all three sides.
Prepare a warm mixture of melted butter and soy sauce (butter soy sauce).
Brush the butter soy sauce onto the fully baked onigiri surface using a brush, then briefly re-bake to enhance aroma.
After applying the sauce, be careful not to burn—adjust heat or use residual heat carefully since the surface can scorch quickly.
Remove seeds from the plum jam and mash the flesh; serve alongside the finished baked onigiri.

Fill rice with cheese and anchovies, then shape into a triangle.
Fry-like bake all sides of the onigiri in a pan with generous oil.
Brush with butter soy sauce without burning, then serve with plum jam.

Cooking tips

For easier flipping, a triangular shape works better than a square one when there are many surfaces to cook.
The baked onigiri becomes extremely hot—never touch with bare hands; always use cooking tongs for safety.
After brushing with butter soy sauce, reduce heat or use residual heat carefully, as seasoning can cause quick burning.
Since the onigiri is baked in oil, pairing it with tangy plum jam balances the richness and enhances appetite.

Recommended for

Those who want to transform leftover cooked rice into a unique and sophisticated dish.
Those eager to experience the distinctive, salty-savory harmony of smoked cheese and anchovies.
Those aiming to achieve perfectly crispy, nutty crust with moist, tender interior in Japanese-style baked onigiri.

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