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Korean Rice Balls Recipe

Korean Rice Balls Recipe
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★★★★★

4.7 from 16 reviews

Korean Rice Balls are savory, flavorful snacks made with warm short-grain rice mixed with various fillings like tuna mayonnaise, bulgogi beef, kimchi, and soy sauce-seasoned chicken. Enhanced with sesame oil, seaweed flakes, sesame seeds, and optional Korean red pepper flakes, these rice balls are perfect for a quick meal or portable snack, offering a delightful blend of textures and authentic Korean flavors.

Ingredients

Scale

Rice Mixture

  • 2 cups cooked short-grain rice (warm)
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • 2 tablespoons roasted seaweed flakes (gim)
  • 1 tablespoon sesame seeds
  • 1 teaspoon soy sauce
  • ½ teaspoon gochugaru (Korean red pepper flakes, optional)

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

Instructions

  1. Prepare the Rice: Cook the short-grain rice according to package instructions until slightly sticky but not mushy. While the rice is still warm, gently mix in the sesame oil and salt to enhance flavor.
  2. Prepare the Filling: Choose your preferred filling or mix several. For tuna, combine it with mayonnaise to create a creamy texture. If using bulgogi beef or chicken, chop finely so it blends well with the rice. For kimchi, squeeze out any excess liquid before chopping finely.
  3. Mix the Rice and Fillings: In a large bowl, combine the seasoned rice with your chosen filling(s). Add roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. Mix gently but thoroughly until all ingredients are evenly distributed.
  4. Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Take about ¼ cup of the rice mixture, press firmly, and form into a ball shape. Repeat with the remaining rice mixture until finished.
  5. Serve or Store: Enjoy the rice balls immediately or wrap each in plastic wrap and store in the refrigerator for up to 24 hours. They can be eaten cold or at room temperature.

Notes

  • Use short-grain rice for the best sticky texture essential for shaping rice balls.
  • Adjust the amount of gochugaru according to your spice preference or omit it for a milder taste.
  • These rice balls are best consumed within 24 hours for optimal freshness.
  • Wet your hands regularly when shaping to prevent rice from sticking.
  • Feel free to mix and match different fillings to create your favorite flavor combinations.

Nutrition

Keywords: Korean rice balls, Jumeokbap, rice snack, bulgogi rice balls, tuna rice balls, Korean appetizer, rice ball recipe

Find it online: https://lucabites.com/korean-rice-balls-recipe/