Name: Korean Rice Balls (Jumeokbap) – Easy & Flavor-Packed
Prep time: 15 min
Total time: 15 min
Cuisine: korean
Ingredients: For the Rice:; 2 cups cooked short-grain rice (warm); 1 tbsp sesame oil; ½ tsp salt; Filling Options (Choose One or Mix):; ½ cup canned tuna + 1 tbsp mayo; ½ cup cooked bulgogi beef, chopped; ½ cup shredded cooked chicken with soy sauce; Seasoning & Coating:; 2 tbsp roasted seaweed flakes (gim); 1 tbsp sesame seeds; 1 tsp soy sauce; ½ tsp gochugaru (optional)

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If you’re looking for a quick, satisfying, and fun-to-make snack or light meal, Korean rice balls, or jumeokbap, are just what you need. These flavorful rice balls are traditionally hand-formed and filled with tasty ingredients like tuna mayo, bulgogi beef, or soy-sauce-seasoned chicken, then coated in sesame seeds and roasted seaweed for a delicious bite every time.

They’re incredibly versatile, require no fancy tools, and are perfect for picnics, lunchboxes, or an easy weeknight dinner. You can customize the fillings to suit your tastes or use whatever leftovers you have on hand.

Korean Rice Balls (Jumeokbap) – Easy & Flavor-Packed

Why You’ll Love This Recipe

Quick and easy with minimal prep
No special equipment or molds needed
Great way to use leftover rice and protein
Fun to make with kids or for a group snack
Easily customizable with your favorite flavors
Portable, mess-free, and ideal for lunchboxes or road trips

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

For the Rice:

2 cups cooked short-grain rice (still 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 shredded cooked chicken seasoned with soy sauce

For 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

Prepare the Rice
Start with warm, cooked short-grain rice. Stir in the sesame oil and salt while the rice is still warm. This step gives the rice extra flavor and helps with shaping later.
Make the Filling
Pick your desired filling. For tuna, mix it with mayo to create a creamy texture. If using bulgogi or chicken, chop finely so it blends well into the rice.
Combine the Mixture
In a large bowl, gently mix the seasoned rice with your chosen filling. Add roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if you like a bit of heat.
Shape the Rice Balls
Lightly wet your hands with water to prevent sticking. Scoop about ¼ cup of the mixture into your palms and press firmly into a ball. Repeat until all rice is used.
Serve or Store
Serve immediately while warm, or wrap each rice ball in plastic wrap for storage. These keep well in the fridge for up to 24 hours and can be enjoyed cold or at room temperature.

Variations

Spicy: Add chopped kimchi or a dash of gochujang to the rice
Vegetarian: Use sautéed mushrooms or mashed tofu as the filling
Cheesy: Place a small cube of mozzarella in the center of each ball for a melty surprise
Crunchy: Roll finished rice balls in crushed roasted seaweed or toasted breadcrumbs for texture
Furikake: Mix in Japanese furikake seasoning instead of seaweed flakes for a fun twist

Heating and Storage

Storage
Wrap rice balls individually in plastic wrap and store in the refrigerator for up to 24 hours.

Reheating
Microwave wrapped rice balls for about 30 seconds to enjoy them warm, or eat them cold or at room temperature.

Freezing
Not recommended—freezing can dry out the rice and change the texture.

Frequently Asked Questions

Can I use leftover rice?

Yes, but make sure to reheat it slightly and mix in sesame oil to help it stick together better.

What rice works best?

Short-grain or sushi rice is ideal. Long-grain rice is too dry and won’t hold its shape.

Can I use other fillings?

Absolutely—try egg salad, spicy pork, kimchi, or even diced Spam for variety.

Are these rice balls spicy?

Not unless you add gochugaru or spicy fillings. The base recipe is mild.

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

Wet your hands lightly with water or oil before shaping the balls.

Can I pack these in a lunchbox?

Yes, they’re perfect for lunchboxes. Wrap them individually to keep them fresh.

What does “jumeokbap” mean?

“Jumeok” means “fist,” and “bap” means “rice” in Korean—so it’s literally “fist rice”!

Can I make these vegan?

Yes, skip the meat and use fillings like seasoned tofu, mashed avocado, or sautéed veggies.

How many rice balls does this recipe make?

It makes about 8 medium-sized rice balls, depending on how large you roll them.

Can I coat the outside in something crunchy?

Yes, crushed roasted seaweed or even sesame seeds add great texture to the outside.

Conclusion

Korean rice balls are simple, satisfying, and endlessly customizable. With just a few basic ingredients, you can whip up a fun, flavorful snack that’s as enjoyable to eat as it is to make. Whether you stick with tuna mayo or go bold with bulgogi, these jumeokbap will quickly become a go-to in your kitchen.

Chef sara