These delightful Korean rice balls, or Jumeokbap, are a wonderfully simple and satisfying treat perfect for any occasion. Seasoned rice is molded into perfect little spheres, making for a healthy and portable snack or a light lunch. The beauty of these rice balls lies in their versatility; they are delicious on their own or can be customized with a variety of fillings.
I’ll always cherish afternoons spent in the kitchen with my sister, Jennifer, our hands sticky with rice. She’d turn it into a game, always coming up with creative new fillings. Her laughter as she held up a perfectly shaped rice ball is a memory that warms my heart.
A Few Reasons You’ll Love This Recipe
- Quick and Easy: This dish comes together in minutes, making it ideal for a speedy lunch or a healthy snack on the go.
- Highly Customizable: While delicious with just seaweed and sesame, you can easily add tuna, spicy gochujang, or fresh vegetables.
- Family-Friendly: A fun and engaging recipe for all ages, perfect for getting kids involved in the kitchen.
- Meal Prep Champion: These Korean rice balls are great for making ahead, as they travel well in lunch boxes and are tasty both warm and chilled.
What You’ll Need From the Pantry
- 2 cups freshly cooked short-grain rice (slightly cooled but still warm)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon fine sea salt
- 1 tablespoon roasted seaweed (gim), crumbled
- 1 tablespoon toasted sesame seeds
Optional add-ins:
- 1/4 cup canned tuna, drained (for tuna version)
- 1 teaspoon gochujang or Korean chili flakes (for spicy version)
- 2 tablespoons finely chopped carrots or cucumbers (for vegan version)
My Trusty Kitchen Helpers
A Good Rice Cooker
My rice cooker is one of the most-used tools in my kitchen; it guarantees perfect, fluffy rice every time.
A Big Mixing Bowl
A nice, big bowl gives you plenty of room to gently fold everything together without crushing the rice.
Bringing Our Rice Balls to Life
Step 1: The Heart of the Matter: The Rice
Start with warm, freshly cooked short-grain rice. Allow it to cool just enough so you can handle it, but make sure it’s still warm and pliable. I find that covering the bowl with a tea towel helps it cool to the perfect temperature without drying out.
Step 2: Seasoning with Love (and Sesame Oil)
In your large bowl, gently mix the warm rice with the toasted sesame oil and fine sea salt until every grain is lightly coated. This is the secret to getting that lovely, nutty aroma in every bite.
Step 3: Folding in the Goodness
Add the crumbled roasted seaweed and toasted sesame seeds to the rice. Gently fold everything together until it’s all beautifully combined. Be gentle here; you don’t want to mash the rice grains.
Step 4: Making Them Your Own
If you’re using any of the optional add-ins, like tuna, gochujang for a bit of a kick, or fresh veggies, now is the time to mix them in. Jennifer always loved adding finely chopped carrots for a pop of color!
Step 5: Rolling Them with Care
Lightly wet your hands with water to keep the rice from sticking. Scoop about 2 tablespoons of the rice mixture and use your palms to gently press and roll it into a compact ball. Don’t squeeze too hard, just enough to make them hold their shape.
Step 6: Finishing the Batch
Continue this process with the rest of the rice mixture. You should be able to make about 10–12 small, lovely rice balls.
Step 7: Ready to Enjoy
These Korean rice balls are best served immediately, but they are also wonderful chilled or at room temperature, making them a perfect choice for an easy lunch.
A Little Note on Nutrition
Please note that the nutritional values provided are an estimate. The exact figures can vary depending on the specific ingredients and portion sizes used.
Simple Swaps for a Lighter Bite
- Brown Rice: For a whole-grain option, swap the short-grain white rice for brown rice. It will add a nuttier flavor and extra fiber.
- More Veggies: Feel free to load up on finely diced vegetables like bell peppers, spinach, or edamame for added nutrients and texture.
- Lean Protein: Instead of tuna, consider using cooked, shredded chicken breast or baked tofu for a different lean protein source.
My Favorite Ways to Serve Them
- With Kimchi: Serve these rice balls alongside a dish of spicy, crunchy kimchi for a classic Korean pairing.
- In a Lunchbox: These are a fantastic addition to a bento-style lunchbox, accompanied by some sliced cucumbers, edamame, and a piece of fruit.
- With a Warm Soup: A simple bowl of miso soup or a vegetable broth makes for such a comforting and complete meal with these rice balls.
A Little Advice From My Kitchen
- On Using Warm Rice: Make sure your rice is warm when you’re mixing and shaping. Cold rice is dry and crumbly, and your little balls won’t hold together.
- On Mixing Gently: Be gentle when folding in the ingredients. Over-mixing can make the rice starchy and mushy.
- On Keeping Hands Damp: Forgetting to wet your hands will lead to a sticky mess. Keep a small bowl of water nearby for easy shaping.
How to Store Your Leftovers
To store your Korean rice balls, place them in a single layer in an airtight container. They will keep well in the refrigerator for up to 24 hours. You can enjoy them straight from the fridge or let them sit at room temperature for about 20-30 minutes before serving.
From My Kitchen to Yours
There is so much joy to be found in simple, handmade food. I hope this recipe for Korean rice balls brings a little bit of that warmth into your own kitchen. Whether you’re making them for a quick lunch, a healthy snack, or sharing them with loved ones, I hope they help you create your own happy memories.
A Few Common Questions
What kind of rice should I use?
Short-grain or medium-grain white rice is ideal because its sticky texture helps the balls hold their shape perfectly.
Can I make these ahead of time for a party?
Yes, they are perfect for meal prep. You can store them in an airtight container in the refrigerator for up to 24 hours. They are a great option for a make-ahead lunch or snack.
What other fillings does your family love?
Besides the options listed, other popular choices include minced beef bulgogi, spicy kimchi, or even cheese for a fun twist. The possibilities are endless, so feel free to get creative with your favorite Asian dishes!
Print
Korean Rice Balls (Jumeokbap)
- Total Time: 30 minutes
- Yield: 10–12 rice balls 1x
Description
These delightful Korean rice balls, or Jumeokbap, are a wonderfully simple and satisfying treat perfect for any occasion. Seasoned rice is molded into perfect little spheres, making for a healthy and portable snack or a light lunch.
Ingredients
- 2 cups freshly cooked short-grain rice (slightly cooled but still warm)
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon fine sea salt
- 1 tablespoon roasted seaweed (gim), crumbled
- 1 tablespoon toasted sesame seeds
- Optional add-ins:
- 1/4 cup canned tuna, drained (for tuna version)
- 1 teaspoon gochujang or Korean chili flakes (for spicy version)
- 2 tablespoons finely chopped carrots or cucumbers (for vegan version)
Instructions
- Start with warm, freshly cooked short-grain rice and let it cool slightly so it’s warm and pliable.
- Gently mix rice with toasted sesame oil and sea salt until evenly coated.
- Add crumbled roasted seaweed and toasted sesame seeds, folding gently to combine.
- If desired, mix in tuna, gochujang, or finely chopped vegetables for your preferred variation.
- Lightly wet your hands to prevent sticking, scoop about 2 tablespoons of rice, and roll into compact balls.
- Repeat with remaining rice mixture to make about 10–12 rice balls.
- Serve immediately or chill for a quick lunch or snack.
Notes
Keep your hands damp while shaping to prevent rice from sticking. Store in an airtight container for up to 24 hours and enjoy at room temperature or slightly chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 rice ball
- Calories: 110
- Sugar: 0g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Korean rice balls, Jumeokbap, sesame, seaweed, easy lunch, healthy snack