Name: Korean Rice Balls (Jumeokbap)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups cooked short‑grain rice (warm); 1 tablespoon sesame oil; ½ teaspoon salt; Filling Options (choose one or mix & match):; ½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise; ½ cup cooked bulgogi beef, finely chopped; ½ cup finely chopped kimchi (squeeze out excess liquid); ½ cup shredded cooked chicken with soy sauce; Seasoning & Coating:; 2 tablespoons roasted seaweed flakes (gim); 1 tablespoon sesame seeds; 1 teaspoon soy sauce; ½ teaspoon gochugaru (Korean red pepper flakes, optional)

I love these hand-shaped Korean rice balls for their versatility and flavor. Soft, seasoned rice wraps around savory fillings like tuna mayo, bulgogi, or kimchi, with sesame and seaweed adding that signature Korean touch. They’re quick, tasty, and ready in just about 25 minutes—perfect for snacks, lunchboxes, or on-the-go meals.

Korean Rice Balls (Jumeokbap)

Why You’ll Love This Recipe

I enjoy making jumeokbap because it’s easy to customize and requires minimal cooking. The rice balls are portable, satisfying, and just as delicious warm as they are cold. Whether I want a simple tuna mayo filling, a bold kimchi bite, or a rich bulgogi center, this recipe lets me mix and match to suit my mood. It’s also a great way to use up leftover rice and proteins.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Base:

2 cups cooked short-grain rice (warm)
1 tablespoon sesame oil
½ teaspoon salt

Filling options (choose one or combine):

½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise
½ cup cooked bulgogi beef, finely chopped
½ cup finely chopped kimchi (squeeze out excess liquid)
½ cup shredded cooked chicken seasoned with soy sauce

Seasoning & coating:

2 tablespoons roasted seaweed flakes (gim)
1 tablespoon sesame seeds
1 teaspoon soy sauce
½ teaspoon gochugaru (Korean red pepper flakes, optional)

directions

In a large bowl, mix warm short-grain rice with sesame oil and salt until evenly seasoned.
Stir in your chosen filling(s), followed by seaweed flakes, sesame seeds, soy sauce, and gochugaru if using.
Lightly wet your hands to prevent sticking. Scoop about ¼ cup of the mixture and gently press it into a compact ball. Repeat with the remaining mixture.
Enjoy immediately, or wrap each ball in plastic wrap and refrigerate for up to 24 hours. These taste great cold or at room temperature.

Servings and timing

Yield: 6–8 rice balls
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: about 120 kcal per rice ball

Variations

I sometimes roll the rice balls in extra seaweed flakes for more crunch and flavor.
For a crispy twist, I pan-fry them lightly in sesame oil until golden.
I mix chopped veggies like carrots or cucumbers into the rice for color and freshness.
For a fusion version, I add shredded cheese to the filling and melt it slightly before shaping.

storage/reheating

I store leftover rice balls in an airtight container in the fridge for up to 24 hours. They can be eaten cold, or I lightly warm them in the microwave for about 20 seconds.

FAQs

1. Can I use medium-grain rice?

Yes, but short-grain rice is best because it’s stickier and holds its shape better.

2. Can I make these vegan?

Absolutely—skip the meat-based fillings and use veggies, tofu, or vegan kimchi.

3. How do I keep them from falling apart?

Make sure the rice is slightly warm and sticky, and press firmly when shaping.

4. Can I freeze rice balls?

I don’t recommend freezing; the texture of the rice changes after thawing.

5. What’s the best dipping sauce?

I love pairing them with soy sauce, gochujang mayo, or sesame dressing.

Conclusion

Korean Rice Balls are one of my favorite quick bites—fun to make, endlessly customizable, and packed with flavor. Whether I’m prepping for a picnic, making a light lunch, or just looking for a satisfying snack, these little rice bundles never disappoint.