Korean Rice Balls (Jumeokbap) are a fantastic, easy-to-make snack that combines the rich, sticky texture of short-grain rice with flavorful fillings and seasonings. These rice balls are perfect for any time of day—whether you need a quick snack, lunch on the go, or a savory addition to your meal spread. You can fill them with anything from seasoned tuna to bulgogi beef, making them highly customizable to suit your tastes. Plus, they are gluten-free, making them an ideal snack for anyone with dietary restrictions.
Why You’ll Love These Korean Rice Balls
These rice balls are a wonderful blend of simplicity and flavor. The warm, seasoned rice pairs perfectly with a variety of fillings, from creamy tuna to spicy kimchi. The sesame oil and soy sauce bring a deep, umami flavor to the rice, while the optional gochugaru (Korean red pepper flakes) adds a little heat. Whether you’re enjoying them as a light meal or a snack, they’re filling, satisfying, and packed with flavor. They’re also a fun, customizable dish that you can easily adapt to suit your dietary preferences!
Ingredients
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For the Rice:
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2 cups cooked short-grain rice (warm)
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1 tablespoon sesame oil
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½ teaspoon salt
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Filling Options (Choose one or mix and match):
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½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise
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½ cup cooked bulgogi beef, finely chopped
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½ cup finely chopped kimchi (squeeze out excess liquid)
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½ cup shredded cooked chicken with soy sauce
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For Seasoning & Coating:
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2 tablespoons roasted seaweed flakes (gim)
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1 tablespoon sesame seeds
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1 teaspoon soy sauce
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½ teaspoon gochugaru (Korean red pepper flakes, optional)
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(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Rice:
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Cook the short-grain rice according to package instructions. It should be slightly sticky but not mushy.
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While the rice is still warm, mix in the sesame oil and salt. This will enhance the flavor and help the rice stick together.
Prepare the Filling:
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Choose your preferred filling(s) from the list provided. If using tuna, mix it with mayonnaise for a creamy texture. If using bulgogi or chicken, chop them finely so they blend well with the rice.
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For kimchi, make sure to squeeze out excess liquid to avoid making the rice too wet.
Mix the Rice and Fillings:
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In a large bowl, combine the seasoned rice with your chosen filling. Add seaweed flakes, sesame seeds, soy sauce, and gochugaru (if using).
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Mix everything gently until all the ingredients are evenly distributed.
Shape the Rice Balls:
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Wet your hands lightly with water to prevent the rice from sticking.
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Take about ¼ cup of the rice mixture and press it firmly into a ball shape.
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Repeat this process until all the rice mixture has been shaped into rice balls.
Serve or Store:
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Enjoy the rice balls immediately, or wrap them in plastic wrap and store in the refrigerator for up to 24 hours.
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The rice balls can be enjoyed cold or at room temperature. Serve with extra soy sauce or gochujang for dipping.
Servings and Timing
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Servings: 10 rice balls
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Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
Variations
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Vegetarian Option: For a vegetarian version, use a mix of kimchi and seasoned vegetables like cucumbers, carrots, or mushrooms for the filling.
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Spicy Version: Add more gochugaru (Korean red pepper flakes) or drizzle some gochujang (Korean chili paste) on top for extra heat.
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Seafood Option: You can use other seafood like shrimp or crab for a different protein option in your rice balls.
Storage/Reheating
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Storage: Store the rice balls in an airtight container in the refrigerator for up to 24 hours.
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Freezing: If you want to make them ahead of time, freeze the rice balls after shaping them. Once frozen, transfer them to a freezer-safe bag for up to 1 month. To reheat, simply microwave for about 30 seconds to 1 minute or let them thaw at room temperature.
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Reheating: These rice balls are best enjoyed fresh, but they can also be reheated in the microwave or at room temperature.
FAQs
Can I use a different type of rice?
While short-grain rice is traditional for Korean rice balls, you can substitute it with medium-grain rice or sushi rice. Just make sure the rice is sticky enough to hold together when forming the rice balls.
Can I make these rice balls without the sesame oil?
Yes, you can substitute sesame oil with olive oil or vegetable oil if you prefer, but sesame oil adds a distinct nutty flavor that is commonly used in Korean cuisine.
How do I make the rice balls less sticky?
If the rice feels too sticky when forming the rice balls, you can wet your hands more or add a small amount of oil to help with shaping. Just be careful not to add too much liquid to the rice mixture.
Can I make these rice balls ahead of time?
Yes, you can make the rice balls ahead of time. Just store them in an airtight container and refrigerate for up to 24 hours. They can be enjoyed cold or at room temperature.
What other fillings can I use?
These rice balls are versatile! Feel free to experiment with different fillings like sautéed mushrooms, tofu, or even pickled vegetables. The possibilities are endless!
Conclusion
Korean Rice Balls are a delicious, customizable snack that packs a punch of flavor in every bite. Whether you prefer the savory taste of bulgogi beef, the spiciness of kimchi, or the creaminess of tuna, these rice balls are sure to become a favorite. Perfect for lunch, as an appetizer, or a quick snack, they’re easy to prepare and filled with delicious ingredients. Make them your own and enjoy this tasty Korean treat anytime!
Print
Korean Rice Balls – A Delicious and Versatile Snack
- Total Time: 35 minutes
- Yield: 10 rice balls
- Diet: Gluten Free
Description
Korean Rice Balls are a savory, customizable snack filled with delicious ingredients like tuna, bulgogi beef, or kimchi, making them perfect for any time of the day. These gluten-free, bite-sized rice balls are easy to prepare, packed with flavor, and can be enjoyed fresh or as a meal prep option.
Ingredients
For the Rice:
2 cups cooked short-grain rice (warm)
1 tablespoon sesame oil
1/2 teaspoon salt
Filling Options (Choose One or Mix & Match):
1/2 cup canned tuna, drained and mixed with 1 tablespoon mayonnaise
1/2 cup cooked bulgogi beef, finely chopped
1/2 cup finely chopped kimchi (squeeze out excess liquid)
1/2 cup shredded cooked chicken with soy sauce
For Seasoning & Coating:
2 tablespoons roasted seaweed flakes (gim)
1 tablespoon sesame seeds
1 teaspoon soy sauce
1/2 teaspoon gochugaru (Korean red pepper flakes, optional)
Instructions
Prepare the Rice:
Cook the short-grain rice according to package instructions. It should be slightly sticky but not mushy. While the rice is still warm, mix in sesame oil and salt.
Prepare the Filling:
Choose one or mix and match the fillings. For tuna, mix it with mayonnaise for creaminess. For bulgogi or chicken, chop it finely for easy blending with the rice.
Mix the Rice and Fillings:
In a large bowl, combine the seasoned rice with your chosen filling. Add the seaweed flakes, sesame seeds, soy sauce, and gochugaru (optional). Gently mix everything together until evenly distributed.
Shape the Rice Balls:
Wet your hands lightly with water to prevent sticking. Take about 1/4 cup of the rice mixture and press it firmly into a ball shape. Repeat until all the rice mixture is used up.
Serve or Store:
Serve immediately, or wrap the rice balls in plastic wrap for later. Store them in the refrigerator for up to 24 hours. They can be enjoyed cold or at room temperature.
Notes
For a vegetarian version, use a combination of kimchi and seasoned vegetables as your filling.
Customize the fillings based on your preference; this recipe is flexible and can suit various tastes.
Serve with extra soy sauce or gochujang for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-cook and Cook
- Cuisine: Korean
