Description
Korean Rice Balls are a delicious and versatile snack made with warm, seasoned short-grain rice and filled with flavorful ingredients like tuna mayo, bulgogi beef, kimchi, or soy-sauced shredded chicken. Coated with sesame seeds and roasted seaweed flakes, these bite-sized rice balls combine traditional Korean flavors into an easy-to-eat treat perfect for lunchboxes, picnics, or casual gatherings.
Ingredients
Scale
For the Rice:
- 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
For Seasoning & Coating:
- 2 tablespoons roasted seaweed flakes (gim)
- 1 tablespoon sesame seeds
- 1 teaspoon soy sauce
- ½ teaspoon gochugaru (Korean red pepper flakes, optional)
Instructions
- Prepare the Rice: In a large bowl, combine the warm cooked short-grain rice with sesame oil and salt. Gently mix to evenly distribute the seasoning and ensure the rice is moist but not mushy.
- Prepare the Fillings: Choose one or more of the filling options. For tuna mayo, drain the tuna carefully and mix it with mayonnaise. Finely chop the bulgogi beef or kimchi (after squeezing out excess liquid). For the chicken, shred the cooked chicken finely and season it with a splash of soy sauce.
- Season the Rice Balls: Mix the soy sauce and optional gochugaru into the rice mixture if you desire a bit more flavor and mild heat. This is optional based on your taste preference.
- Form the Rice Balls: With wet or oiled hands to prevent sticking, take about 2 tablespoons of rice into your palm. Create an indentation in the center and place about 1 tablespoon of your chosen filling inside. Carefully mold the rice around the filling, sealing it into a compact ball or an oval shape.
- Coat the Rice Balls: In a shallow dish, combine the roasted seaweed flakes and sesame seeds. Roll each rice ball gently in the mixture until evenly coated on the outside.
- Serve: Arrange the coated rice balls on a serving plate and enjoy immediately, or pack them for a portable snack. These can be served at room temperature or slightly chilled.
Notes
- Use freshly cooked and warm short-grain rice for the best texture and stickiness to hold the rice balls together.
- Wet or lightly oil your hands when shaping the rice balls to prevent sticking.
- Gochugaru is optional, but adds authentic Korean mild heat and flavor if you enjoy spice.
- You can mix and match fillings or create different flavored rice balls for variety.
- Store leftover rice balls covered in the refrigerator for up to one day; consume promptly for the best taste.
Keywords: Korean rice balls, jumeokbap, rice snack, Korean snack, tuna rice ball, bulgogi rice ball, kimchi rice ball, easy Korean recipe