Jumeokbap (Korean Rice Balls) Recipe

Introduction

Jumeokbap, or Korean rice balls, are a simple and delicious way to enjoy seasoned rice with flavorful fillings. Perfect for lunchboxes or a quick snack, these bite-sized treats combine warm rice, sautéed vegetables, and savory fillings into compact, easy-to-eat balls.

Ingredients

• 2 cups cooked warm rice, short or medium grain
• 1 cup finely chopped zucchini and carrots
• 3 teaspoons toasted sesame oil, divided
• 1-2 teaspoons seasoned rice vinegar
• 1/4 cup crushed seaweed sheets (optional)
• 1/2–3/4 cup bulgogi OR 4 ounces canned salmon mixed with 1 tablespoon Japanese or Korean mayo

Instructions

1. Step 1: Heat a skillet over medium-high heat. Add 1 teaspoon of sesame oil and the chopped vegetables. Cook, stirring occasionally, until softened, about 3–4 minutes.
2. Step 2: In a mixing bowl, combine the cooked rice, sautéed vegetables, 2 teaspoons of sesame oil, and seasoned rice vinegar. Mix well.
3. Step 3: Scoop about 2 tablespoons of the rice mixture and flatten it in your hand. Add your chosen filling in the center (avoid overstuffing), then top with a little more rice. Shape into a compact ball. To make shaping easier and prevent sticking, use food-safe gloves lightly coated with sesame oil.
4. Step 4: Repeat the process until all the rice mixture is used.

Tips & Variations

• Try adding crushed seaweed sheets into the rice mixture for extra flavor and texture.
• Use food-safe gloves to speed up shaping and keep your hands clean.
• Swap the filling with tuna mixed with a little mayo or cooked ground beef for variety.

Storage

Store jumeokbap in an airtight container in the refrigerator for up to 2 days. To enjoy warm, reheat gently in the microwave or eat at room temperature. Avoid storing with fillings that spoil quickly to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold rice for jumeokbap?

It’s best to use warm rice as it sticks together better. If using cold rice, warm it slightly before mixing to help with shaping.

What if I don’t have bulgogi or canned salmon?

You can fill the rice balls with any savory filling you like, such as seasoned ground beef, tuna salad, or even a simple mix of sautéed mushrooms and kimchi for a vegetarian option.

Jumeokbap (Korean Rice Balls) Recipe

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Jumeokbap, a delightful Korean rice ball snack, combines warm, seasoned rice with sautéed vegetables and your choice of flavorful bulgogi or creamy canned salmon mixture. These compact rice balls are perfect as a quick snack or a light meal, blending the comforting textures of rice with vibrant Korean flavors and a hint of toasted sesame oil.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 8–10 rice balls 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Korean
• Diet: Halal

Ingredients

Scale 1x2x3x

Rice mixture

• 2 cups cooked warm short or medium grain rice
• 1 cup finely chopped zucchini and carrots
• 2 teaspoons toasted sesame oil (divided use)
• 1–2 teaspoons seasoned rice vinegar
• 1/4 cup crushed seaweed sheets (optional)

Vegetables

• 1 teaspoon toasted sesame oil
• 1 cup finely chopped zucchini and carrots (same as above)

Fillings (choose one)

• 1/2 to 3/4 cup cooked bulgogi
• or 4 ounces canned salmon mixed with 1 tablespoon Japanese or Korean mayonnaise

Instructions

1. Sauté the vegetables: Heat a skillet over medium-high heat. Add 1 teaspoon of toasted sesame oil and the finely chopped zucchini and carrots. Cook, stirring occasionally, until the vegetables soften, approximately 3-4 minutes.
2. Combine rice and seasonings: In a mixing bowl, combine the warm cooked rice with the sautéed vegetables, 2 teaspoons toasted sesame oil, seasoned rice vinegar, and crushed seaweed sheets if using. Mix well to evenly distribute flavors.
3. Shape the rice balls: Scoop about 2 tablespoons of the rice mixture and flatten it slightly in your palm. Add a small amount of your chosen filling (bulgogi or salmon mayo) in the center without overstuffing. Top with a little more rice mixture and shape into a compact ball. For ease and to prevent sticking, wear food-safe gloves lightly coated with sesame oil.
4. Repeat: Continue the process until all the rice mixture is used, forming a batch of flavorful jumeokbap ready to serve.

Notes

• For finely chopped zucchini and carrots, use a grater or food processor to achieve small uniform pieces that cook evenly.
• Crushed seaweed sheets add a subtle crunch and extra umami flavor but can be omitted to suit dietary preferences.
• Adjust the amount of seasoned rice vinegar to taste for the desired tanginess.
• Using food-safe gloves makes shaping easier and keeps rice from sticking to your hands.
• Bulgogi can be replaced with any preferred cooked meat or left out for a vegetarian option.

Keywords: Jumeokbap, Korean rice balls, bulgogi rice balls, salmon rice balls, Korean snack, sesame oil rice balls