Name: Korean Rice Balls Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice (warm); 1 tablespoon sesame oil; ½ teaspoon salt; 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; 2 tablespoons roasted seaweed flakes (gim); 1 tablespoon sesame seeds; 1 teaspoon soy sauce; ½ teaspoon gochugaru (Korean red pepper flakes, optional)

If you’ve ever craved a snack that’s both comforting and packed with flavor, you need to try this Korean Rice Balls Recipe. These little bites are a perfect blend of warm, sticky rice with savory fillings, all wrapped up in a sprinkle of roasted seaweed and sesame seeds. They’re simple but oh-so-satisfying—great for lunchboxes, picnics, or just a quick treat when you want a burst of Korean flavor without a fuss.

I’ve made these rice balls countless times, and they never disappoint. You can customize them with different fillings depending on what you have on hand or your mood, which makes this Korean Rice Balls Recipe versatile and fun. Plus, they’re easy to eat on the go, so if you’re looking for a portable snack that feels homemade and special, this recipe is a winner.

Ingredients You’ll Need

Each ingredient in this Korean Rice Balls Recipe plays a key role in balancing textures and flavors—from the sticky rice base to the savory fillings and the crunchy, nutty coating. When shopping, try to get good quality short-grain rice and fresh seaweed flakes, as they really elevate the final taste.

Short-grain rice: This type of rice is sticky when cooked, which helps the rice balls hold their shape without falling apart.
Sesame oil: Adds a toasty, nutty flavor that infuses the rice gently.
Salt: Enhances the natural flavors in the rice and fillings.
Canned tuna with mayonnaise: A creamy and easy-to-make filling; draining the tuna well keeps moisture in check.
Cooked bulgogi beef: If you want a richer, meaty option, finely chopping this gives nice bites inside the rice ball.
Kimchi: Adds a spicy, tangy kick but make sure to squeeze out excess liquid to avoid soggy rice balls.
Shredded cooked chicken with soy sauce: A mild, savory filling with a hint of umami.
Roasted seaweed flakes (gim): These provide a crispy, flavorful coating that’s quintessentially Korean.
Sesame seeds: For texture and a nutty crunch on the outside.
Soy sauce: Just a touch to season the coating and fillings gently.
Gochugaru (Korean red pepper flakes, optional): For a mild heat if you want a little spice kick.

Variations

I love to switch up the fillings depending on what’s in my fridge or what I’m craving. The beauty of this Korean Rice Balls Recipe is how adaptable it is — once you master the base, you can get creative and make it your own!

Vegetarian variation: Try mixing in sautéed mushrooms or seasoned tofu instead of meat for a vegetarian-friendly option. I’ve made them with mushrooms and loved the earthy flavors.
Spicy version: Add more gochugaru or a little kimchi to the filling for an extra punch. Perfect if you like things with a kick!
Cheesy twist: Add small cubes of mozzarella or cheddar inside for a gooey surprise. Your kids might just thank you for this one.
Gluten-free option: Ensure your soy sauce is gluten-free and avoid any fillers with gluten to keep it suitable.

How to Make Korean Rice Balls Recipe

Step 1: Prep the Rice and Flavor It Just Right

Start with freshly cooked short-grain rice that’s still warm—this makes shaping the rice balls much easier. Mix in sesame oil and salt gently using a spatula or wooden spoon so the rice stays fluffy and sticky but well-seasoned. If your rice’s a bit sticky from sitting too long, a quick sprinkle of water and a warm-up in the microwave helps bring back that perfect texture.

Step 2: Prepare Your Filling

Choose your filling from the options: tuna mayo, bulgogi beef, kimchi, or soy-sauce chicken. Make sure the filling is finely chopped or shredded so it nestles nicely inside the rice. If you’re using kimchi, don’t forget to squeeze out excess moisture—it keeps your rice balls from turning soggy and messy.

Step 3: Form the Rice Balls

Wet your hands with water (to prevent sticking) and take a small handful of rice. Flatten it gently in your palm, add a spoonful of your chosen filling in the center, then cover with another small amount of rice. Press gently but firmly to shape it into a compact ball or triangle—whatever shape you like! If you find your rice isn’t sticking well, a tiny sprinkle of sesame oil on your hands helps.

Step 4: Coat with Seasonings

Mix the roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru (if using) in a shallow bowl. Roll each rice ball in this coating mixture to give it that delightful crunch and depth of flavor. This final touch makes it feel like you’re eating a mini Korean rice masterpiece!

How to Serve Korean Rice Balls Recipe

Garnishes

I usually sprinkle a little extra toasted sesame seeds on top for added crunch and visual appeal. Sometimes, a few strips of fresh scallions or a drizzle of sesame oil right before serving really makes these rice balls pop in flavor.

Side Dishes

Korean rice balls make a fantastic partner to kimchi, pickled radishes, or a simple cucumber salad dressed with vinegar and sesame oil. If you want a heartier meal, pairing them with a bowl of hot miso soup or Korean-style stew rounds things out beautifully.

Creative Ways to Present

When I’ve made these for gatherings, I arrange them on a platter, alternating fillings so guests can try different flavors. Another fun idea is to shape them like mini triangles or press them into molds for uniform shapes. Cute bento box-style presentations always get compliments, especially with colorful side veggies.

Make Ahead and Storage

Storing Leftovers

I keep leftover Korean rice balls in an airtight container in the fridge for up to 2 days. To prevent them from drying out, I place a damp paper towel over the container before sealing it. This keeps them pleasantly moist without becoming mushy.

Freezing

Freeze rice balls individually wrapped in plastic wrap and placed in a freezer bag. They freeze well and are great for meal prep. When I’m ready to eat, I thaw them in the fridge overnight to keep the texture intact.

Reheating

To reheat, I steam them lightly or microwave with a damp paper towel covering the rice balls for about 30-40 seconds. This method brings back softness without drying them out, so you’ll almost forget they’re leftovers!

FAQs

Can I use other types of rice for Korean rice balls?

Short-grain rice is preferred for Korean rice balls because of its sticky texture, which helps the balls hold together. Using long-grain rice or jasmine rice might result in crumbly rice balls that don’t stick well. If you can’t find short-grain rice, sushi rice is a good substitute.
How do I prevent rice balls from falling apart?

Using warm, sticky short-grain rice is key, and wetting your hands before shaping helps prevent sticking. Press the rice gently but firmly to compact the grains without smashing them. Adding a little sesame oil also enhances stickiness and flavor.
Can Korean rice balls be eaten cold?

Absolutely! Korean rice balls are delicious both warm and at room temperature, making them a great option for lunchboxes or picnics. Just make sure to keep them covered so they don’t dry out.
What if I don’t have seaweed flakes?

While roasted seaweed flakes add authentic flavor and crunch, you can substitute with crushed nori sheets or a sprinkle of furikake seasoning for a similar effect. Alternatively, you can roll the rice balls in toasted sesame seeds only.
Is this Korean rice balls recipe healthy?

It can be! The recipe uses wholesome ingredients like rice, lean proteins, and vegetables. You can adjust fillings to include more veggies or leaner meats and control the amount of oil and seasoning for a balanced snack.

Final Thoughts

This Korean Rice Balls Recipe holds a special place in my kitchen because it’s both nostalgic and endlessly flexible. Whether you want a quick snack or a thoughtful lunch addition, these bite-sized treasures always deliver comforting Korean flavors with minimal effort. I hope you’ll enjoy making and sharing them as much as I do—once you get the hang of shaping and seasoning, these rice balls can become your go-to anytime treat!