Korean Rice Balls Recipe

Introduction

Korean Rice Balls are a flavorful and portable snack perfect for any time of day. Combining warm seasoned rice with savory fillings and a hint of spice, these bite-sized treats are both satisfying and easy to make at home.

Ingredients

• 2 cups cooked short-grain rice (warm)
• 1 tablespoon sesame oil
• ½ teaspoon salt
• ½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise (filling option)
• ½ cup cooked bulgogi beef, finely chopped (filling option)
• ½ cup finely chopped kimchi (squeeze out excess liquid) (filling option)
• ½ cup shredded cooked chicken with soy sauce (filling option)
• 2 tablespoons roasted seaweed flakes (gim)
• 1 tablespoon sesame seeds
• 1 teaspoon soy sauce
• ½ teaspoon gochugaru (Korean red pepper flakes, optional)

Instructions

1. Step 1: Cook the short-grain rice according to package instructions until slightly sticky but not mushy. While the rice is still warm, gently mix in sesame oil and salt to enhance the flavor.
2. Step 2: Prepare your chosen filling. For tuna, combine it with mayonnaise for creaminess. If using bulgogi beef or chicken, chop finely so it blends well with the rice. For kimchi, make sure to squeeze out excess liquid.
3. Step 3: In a large bowl, mix the seasoned rice with your selected fillings. Add the roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if you like a bit of heat. Stir gently until everything is evenly distributed.
4. Step 4: Wet your hands with water to prevent sticking. Take about ¼ cup of the rice mixture and press firmly into a ball shape. Repeat with the remaining mixture.
5. Step 5: Serve the rice balls immediately or wrap them tightly in plastic wrap for later. They can be enjoyed cold or at room temperature.

Tips & Variations

• Try mixing multiple fillings together for a combination of flavors in each rice ball.
• Use freshly toasted sesame seeds for a nuttier taste and added crunch.
• Adjust the amount of gochugaru based on your preferred spice level or omit it entirely for a milder flavor.
• If you prefer, shape the rice balls into triangles for a traditional Korean style.

Storage

Store the rice balls wrapped tightly in plastic wrap or an airtight container in the refrigerator for up to 24 hours. They can be enjoyed cold or brought to room temperature before serving. Avoid freezing as it may change the texture of the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for Korean rice balls?

Short-grain rice is best for these rice balls because of its sticky texture, which helps the balls hold their shape. Medium-grain rice can work, but long-grain rice is not recommended as it is less sticky.

How do I prevent the rice from sticking to my hands when shaping the balls?

Wet your hands lightly with water before handling the rice mixture. This keeps the rice from sticking and makes it easier to shape the balls.

Korean Rice Balls Recipe

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Korean Rice Balls are a delightful and versatile snack featuring warm, seasoned short-grain rice mixed with flavorful fillings like tuna mayo, bulgogi beef, kimchi, or soy-sauced chicken. Coated with roasted seaweed flakes and sesame seeds, these bite-sized rice balls offer a perfect balance of savory and umami tastes, ideal for a quick meal or on-the-go treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 rice balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Korean
• Diet: Halal

Ingredients

Scale 1x2x3x

Rice

• 2 cups cooked short-grain rice (warm)
• 1 tablespoon sesame oil
• ½ teaspoon salt

Filling Options (Choose One or Mix & Match)

• 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

1. Prepare the Rice: Cook the short-grain rice according to package instructions until slightly sticky but not mushy. While still warm, mix in sesame oil and salt to enhance flavor.
2. Prepare the Filling: Select your preferred filling. If using tuna, mix it with mayonnaise for creaminess. For bulgogi or chicken, finely chop to blend well with rice. For kimchi, squeeze out excess liquid before chopping.
3. Mix the Rice and Fillings: In a large bowl, combine the seasoned rice with the chosen filling(s). Add roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. Gently mix until well combined.
4. Shape the Rice Balls: Lightly wet your hands to prevent sticking, then take about ¼ cup of the rice mixture and firmly press it into a ball shape. Repeat with remaining mixture.
5. Serve or Store: Enjoy immediately or wrap each rice ball in plastic wrap. Store refrigerated for up to 24 hours and consume cold or at room temperature.

Notes

• Use warm rice to help the ingredients stick together better when forming the rice balls.
• The fillings can be mixed or used individually based on preference.
• Gochugaru adds a mild heat, but it is optional and can be omitted to reduce spiciness.
• These rice balls are perfect for packed lunches or picnic snacks.
• Store rice balls tightly wrapped to prevent drying out.

Keywords: Korean rice balls, Onigiri style, Korean snacks, bulgogi, tuna mayo rice balls, kimchi rice balls, easy Korean recipe