Korean Rice Balls Recipe

Introduction

Korean Rice Balls, or Jumeokbap, are a simple and satisfying snack that’s perfect for any time of the day. These bite-sized treats combine flavorful seasoned rice with seaweed, making them both delicious and easy to prepare.

Ingredients

• 2 cups cooked rice
• 1 sheet seaweed, cut into small strips
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce

Instructions

1. Step 1: In a large bowl, mix the cooked rice with sesame oil and soy sauce until evenly seasoned.
2. Step 2: With clean hands, shape the seasoned rice into small, firm balls about the size of a golf ball.
3. Step 3: Garnish each rice ball with strips of seaweed by wrapping or pressing them gently onto the surface.

Tips & Variations

• For added flavor, mix in finely chopped scallions or toasted sesame seeds with the rice before shaping.
• Try swapping soy sauce for a gluten-free tamari if needed.
• Use leftover rice for the best texture and ease of shaping.

Storage

Store the rice balls in an airtight container in the refrigerator for up to 1 day. Reheat gently in a microwave covered with a damp paper towel to keep moisture, or enjoy them cold as a convenient snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice works well and adds a nuttier flavor, though it may be slightly less sticky, so handle gently when shaping.

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

Lightly wet or oil your hands before shaping the rice balls to prevent sticking and make shaping easier.

Korean Rice Balls Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

Korean Rice Balls, or Jumeokbap, are simple and flavorful bite-sized snacks made by seasoning cooked rice with sesame oil and soy sauce, then shaped into compact balls and wrapped or garnished with seaweed. These rice balls are a popular choice for a quick meal or lunchbox addition, offering a perfect balance of savory and nutty flavors with minimal ingredients.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 0 minutes (uses leftover or freshly cooked rice)
• Total Time: 10 minutes
• Yield: 8–10 rice balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Korean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Ingredients

• 2 cups cooked short-grain rice, slightly warm
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 sheet roasted seaweed (gim), cut into small strips or squares

Instructions

1. Season the Rice: In a large bowl, gently mix the warm cooked rice with the sesame oil and soy sauce until evenly combined. Be careful to not mash the grains; the rice should remain fluffy yet stick together slightly to form balls.
2. Shape into Balls: With clean, slightly wet hands to prevent sticking, scoop about 2 tablespoons of the seasoned rice and firmly press it into a compact ball. Repeat this process until all the rice is used.
3. Garnish with Seaweed: Take small strips or squares of roasted seaweed and wrap them around the rice balls or press them on top to garnish. This adds flavor and a nice texture contrast.

Notes

• Use freshly cooked, slightly warm rice to help the grains stick without being mushy.
• If preferred, add toasted sesame seeds for extra crunch and aroma.
• These rice balls are best enjoyed fresh but can be stored in an airtight container for a few hours.
• For a vegan version, ensure the soy sauce is free of animal-derived additives.

Keywords: Korean rice balls, Jumeokbap, rice snack, seaweed rice balls, sesame oil rice