Korean Rice Balls Recipe

Introduction

Korean Rice Balls are a delicious and versatile snack or meal option, combining flavorful ingredients with sticky rice for a satisfying bite. These rice balls can be customized with fillings like tuna, bulgogi beef, kimchi, or chicken, making them perfect for lunchboxes or quick meals.

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
• ½ cup cooked bulgogi beef, finely chopped
• ½ cup finely chopped kimchi (squeeze out excess liquid)
• ½ cup shredded cooked chicken with soy sauce
• 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. It should be slightly sticky but not mushy. While the rice is still warm, mix in sesame oil and salt to enhance the flavor.
2. Step 2: Choose your preferred filling from the list or mix different ingredients. If using tuna, mix it with mayonnaise for a creamy texture. If using bulgogi or chicken, chop it finely so it blends well with the rice.
3. Step 3: In a large bowl, combine the seasoned rice with your chosen filling. Add seaweed flakes, sesame seeds, soy sauce, and gochugaru (if using). Mix gently until all ingredients are evenly distributed.
4. Step 4: Wet your hands lightly with water to prevent sticking. Take about ¼ cup of the rice mixture and press it firmly into a ball shape. Repeat until all the rice is used.
5. Step 5: Enjoy the rice balls immediately, or wrap them in plastic wrap for later. They can be stored in the refrigerator for up to 24 hours and enjoyed cold or at room temperature.

Tips & Variations

• For a vegetarian option, substitute the meats with sautéed mushrooms or tofu seasoned with soy sauce.
• Adjust the amount of gochugaru based on your preferred spice level or omit it for a milder flavor.
• Use fresh kimchi for a more vibrant taste, but make sure to squeeze out excess liquid to prevent sogginess.

Storage

Store the Korean 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 eating. Reheating is generally not recommended as it may change the texture of the rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Short-grain rice is preferred because of its stickiness, which helps the rice balls hold their shape. Medium-grain rice can work, but long-grain rice is not recommended as it is too dry and loose.

Are Korean rice balls suitable for meal prep?

Yes, they are great for meal prep. Just store them in the refrigerator and consume within 24 hours. They make a convenient and portable lunch or snack.

Korean Rice Balls Recipe

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4.4 from 589 reviews

Delicious and versatile Korean Rice Balls made with warm short-grain rice mixed with flavorful fillings like tuna, bulgogi beef, kimchi, or soy sauce chicken. These bite-sized rice balls are enhanced with sesame oil, seaweed flakes, sesame seeds, and a touch of gochugaru for a mildly spicy kick, perfect as a snack or light meal.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes (rice cooking only)
• Total Time: 35 minutes
• Yield: 8–10 rice balls 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Korean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Rice Mixture

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

Fillings (choose or mix)

• 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

Seasonings

• 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 following package instructions until it is slightly sticky but not mushy. While the rice is still warm, mix in sesame oil and salt to infuse flavor evenly throughout the rice.
2. Prepare the Filling: Select your preferred filling from tuna, bulgogi beef, kimchi, or soy sauce chicken. For tuna, combine with mayonnaise for creaminess. Chop bulgogi beef finely and shred the chicken with soy sauce to ensure an even mixture with the rice.
3. Mix the Rice and Fillings: In a large bowl, combine the seasoned warm rice with the chosen filling(s). Add roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. Gently mix until all components are evenly distributed without mashing the rice.
4. Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Take approximately ¼ cup of the rice mixture and firmly press it into a compact ball shape. Repeat this process until all the rice mixture is shaped into rice balls.
5. Serve or Store: Enjoy the rice balls immediately as a snack or light meal. For later use, wrap each rice ball tightly in plastic wrap and store in the refrigerator for up to 24 hours. They can be served cold or at room temperature.

Notes

• Use warm rice for easier shaping and better texture.
• Adjust gochugaru amount based on your spice preference.
• Wet hands regularly when shaping to prevent sticking.
• Rice balls can be customized with various fillings or combinations.
• Consume within 24 hours if refrigerated for freshness and safety.

Keywords: Korean rice balls, rice snack, bulgogi rice balls, tuna rice balls, kimchi rice balls, Korean snack, sesame rice balls, easy Korean recipe