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
