Korean rice balls, also known as jumeokbap, are a delicious and versatile dish perfect for any occasion. These tasty rice balls are easy to make, flavorful, and can be customized to suit your preferences.
Why You’ll Love This Recipe?
- Great flavors: The combination of warm rice and flavorful fillings creates a burst of delicious flavors in every bite.
- Quick prep time: With minimal cooking involved, you can whip up a batch of Korean rice balls in no time.
- Perfect for meal prep: These rice balls make a convenient and portable meal option for busy days.
Ingredient Notes:
For the Rice:
- Cooked short-grain rice (warm)
- Sesame oil
- Salt
Filling Options (Choose One or Mix & Match):
- Canned tuna, drained and mixed with mayonnaise
- Cooked bulgogi beef, finely chopped
- Finely chopped kimchi (squeeze out excess liquid)
- Shredded cooked chicken with soy sauce
For Seasoning & Coating:
- Roasted seaweed flakes (gim)
- Sesame seeds
- Soy sauce
- Gochugaru (Korean red pepper flakes, optional)
Step-by-Step Instructions:
- In a large bowl, mix warm cooked rice with sesame oil and salt until well combined.
- Take a small portion of the rice mixture and flatten it in the palm of your hand.
- Place your desired filling in the center of the rice and shape it into a ball.
- Combine roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru in a separate bowl for seasoning.
- Roll the rice ball in the seasoning mixture until evenly coated.
Helpful Tips:
- Use slightly wet hands when shaping the rice balls to prevent sticking.
- Experiment with different fillings to find your favorite combination.
- Store any leftover rice balls in an airtight container in the refrigerator.
Expert Tips for the Best Results:
- For a crispy texture, lightly fry the rice balls in a pan before coating them with seasoning.
- Add a touch of honey to the seasoning mixture for a hint of sweetness.
- Garnish the rice balls with additional sesame seeds for extra flavor.
Serving Suggestions:
Serve these Korean rice balls with a side of kimchi, pickled vegetables, and a refreshing glass of iced green tea for a complete meal.
Storage and Reheating Tips:
To store, place the rice balls in an airtight container in the refrigerator for up to 2 days. To reheat, microwave them for a few seconds until warm.
Frequently Asked Questions:
- Can I use brown rice instead of white rice? Yes, you can substitute brown rice for white rice in this recipe for a nuttier flavor.
- How long do the rice balls stay fresh? The rice balls are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Can I freeze the rice balls? It is not recommended to freeze the rice balls as the texture may change when thawed.
Conclusion:
Try making these delicious Korean rice balls for your next meal or snack. They are easy to make, customizable, and bursting with flavor. Don’t forget to share your feedback and enjoy!
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Korean Rice Balls
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 12 rice balls 1x
- Category: Appetizers
- Method: No-cook
- Cuisine: Korean
- Diet: Vegetarian
Description
These Korean Rice Balls are a delicious and versatile snack or meal option, perfect for on-the-go or as a party appetizer. Filled with your choice of tuna, bulgogi beef, kimchi, or shredded chicken, these savory rice balls are seasoned with sesame oil, soy sauce, and Korean red pepper flakes for a burst of flavor.
Ingredients
Rice:
- 2 cups cooked short-grain rice (warm)
- 1 tablespoon sesame oil
- ½ teaspoon salt
Filling Options:
- 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)
Instructions
- Prepare Rice: In a mixing bowl, combine warm cooked rice with sesame oil and salt. Mix well.
- Form Balls: Take a small amount of rice in your hand, flatten it, place a spoonful of your chosen filling in the center, and form into a ball.
- Season & Coat: Mix roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru in a bowl. Roll each rice ball in the seasoning mixture until coated.
Notes
- You can get creative with the fillings by mixing and matching different options to suit your taste preferences.
- For a vegetarian version, consider using tofu or mushrooms as the filling.
Nutrition
- Serving Size: 1 rice ball
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 5 mg