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