Description
When a craving for comfort food strikes, nothing quite satisfies like a bite of Korean Rice Balls, or Jumeokbap. These handheld gems are perfect for a quick snack, a packed lunch, or even a showstopper at your next picnic or gathering.
Ingredients
Scale
- 2 cups cooked, warm short-grain rice
- 1 tbsp sesame oil
- ½ tsp salt
- ½ cup canned tuna, drained and mixed with 1 tbsp mayonnaise
- ½ cup cooked bulgogi beef, finely chopped
- ½ cup finely chopped kimchi, excess liquid squeezed out
- ½ cup shredded cooked chicken with soy sauce
- 2 tbsp roasted seaweed flakes
- 1 tbsp sesame seeds
- 1 tsp soy sauce
- ½ tsp gochugaru, optional
Instructions
- Cook the rice: Start by preparing the short-grain rice according to the package instructions until it's slightly sticky but not mushy.
- Season rice: Once the rice is warm, mix in the sesame oil and salt thoroughly.
- Prepare filling: Decide on your filling! Mix the canned tuna with mayonnaise, finely chop your bulgogi or shredded chicken, and squeeze out excess liquid from the kimchi.
- Combine ingredients: In a spacious bowl, gently fold the seasoned rice with your selected fillings, seaweed flakes, sesame seeds, soy sauce, and if you like a kick, add the gochugaru.
- Shape rice balls: Lightly wet your hands with water or sesame oil. Take about ¼ cup of the rice mixture and compress it into a ball or oval shape.
- Serve or store: Enjoy your Korean rice balls immediately, or wrap them individually in plastic wrap and refrigerate for up to 24 hours.
Notes
- Optimal Rice: Use warm, slightly sticky short-grain rice for the right texture.
- Handy Water Trick: Wet your hands with water or sesame oil before molding.
- Gentle Pressure: Apply consistent yet gentle pressure when forming the rice balls.
- Fillings Variety: Explore vegan options or combine proteins for richer flavors.
- Effective Storage: Wrap rice balls in plastic wrap or store in airtight containers.
- Crispy Finish: Coat rice balls with panko breadcrumbs and air-fry for a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: No-Cook, Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 2 rice balls
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Korean Rice Balls, Jumeokbap