Korean Rice Balls Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://cookwithyana.com/korean-rice-balls-recipe/
