Name: Korean Rice Balls (Jumeokbap) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice; 2 tsp sesame oil; 1/2 tsp salt; 1/2 cup finely chopped carrots; 1/2 cup finely chopped spinach; 1/4 cup pickled radish, diced; 1/2 cup ground beef (or tofu); 4 sheets nori, cut into strips

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Introduction

Korean Rice Balls, or Jumeokbap, are a delightful and versatile snack packed with flavor and texture. These bite-sized rice balls are perfect for lunchboxes, picnics, or a light meal. They combine savory fillings with seasoned rice wrapped in seaweed for a delicious, handheld treat.

Seven round rice balls sit closely together in a white bowl, each about the same size and perfectly shaped. Three balls have a light orange color with small red specks, two balls are mixed white rice with green and orange bits, and two balls are dark green/black covered in sesame seeds and other small spices. The rice grains are visible in all balls, giving a textured look. The bowl rests on a white marbled texture, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked short-grain rice
2 tsp sesame oil
1/2 tsp salt
1/2 cup finely chopped carrots
1/2 cup finely chopped spinach
1/4 cup pickled radish, diced
1/2 cup ground beef (or tofu)
4 sheets nori, cut into strips

Instructions

Step 1: Cook short-grain rice according to package instructions. Let it cool slightly until still warm.
Step 2: In a bowl, combine the cooked rice with sesame oil and salt. Add chopped carrots and spinach; mix well.
Step 3: In a separate bowl, combine pickled radish with the seasoned ground beef or tofu.
Step 4: Lightly wet your hands to prevent sticking. Take a handful of the rice mixture, flatten it in your palm, place a spoonful of filling in the center, then wrap the rice around it tightly to shape into a ball.
Step 5: Wrap each rice ball with a strip of nori for an extra flavor and texture boost.
Step 6: Arrange the rice balls on a platter and serve warm or at room temperature.

Tips & Variations

Use tofu as a plant-based alternative to ground beef for a vegetarian version.
Add a sprinkle of toasted sesame seeds inside or on top for extra nutty flavor.
Try mixing in kimchi instead of pickled radish for a spicy twist.
Keep your hands wet throughout shaping to avoid rice sticking.

Storage

Store the rice balls in an airtight container in the refrigerator for up to 2 days. To enjoy, bring them to room temperature or gently reheat in a microwave without the nori to keep it crisp. For longer storage, freeze unwrapped rice balls and thaw before serving.

How to Serve

A round white plate holds five rice balls in the lower section arranged in a loose cluster. Three rice balls are white with black sesame seeds and green herb bits, one rice ball shows white rice mixed with dark green seaweed pieces, and one rice ball is light orange with specks of seasoning. Above these rice balls are two small square sections in a white divided dish. The left section holds a shiny black rice ball topped with white sesame seeds, while the right section contains an orange rice ball mixed with green herbs and white sesame seeds. The whole dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use long-grain rice for Jumeokbap?

Short-grain rice is preferred because it sticks together well, making shaping easier. Using long-grain rice may result in rice balls that fall apart.

How do I keep the rice balls from drying out?

Store them in an airtight container and avoid refrigerating for too long. Wrapping with nori just before serving helps maintain texture and moisture.