Why You’ll Love This Recipe

I love this recipe because it’s so easy to make yet bursting with flavor. It’s quick, portable, and versatile—I can enjoy it as a snack, pack it for lunch, or serve it as a side dish with other Korean meals. The best part is how customizable it is. I can adjust the heat by adding more or less gochujang, or make it completely vegan by skipping the kimchi or using a vegan version. It’s the kind of recipe that feels special without any complicated steps.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 2 cups cooked short-grain rice

• 1 tablespoon sesame oil

• 1 tablespoon soy sauce

• 1 tablespoon gochujang (Korean chili paste)

• 1/4 cup chopped kimchi

• 1 tablespoon sesame seeds

• 2 tablespoons roasted seaweed flakes

• 1 teaspoon garlic powder

• 1 tablespoon chopped green onions

• Salt to taste

Directions

1. In a medium mixing bowl, combine the cooked rice, sesame oil, soy sauce, gochujang, and garlic powder. Mix until the rice is evenly coated with the seasonings.

2. Stir in the chopped kimchi, sesame seeds, roasted seaweed flakes, and green onions. Mix thoroughly to distribute all the flavors.

3. With slightly damp hands, take small portions of the rice mixture and shape them into bite-sized balls—about the size of a golf ball works perfectly.

4. If desired, sprinkle a few extra sesame seeds or roasted seaweed flakes on top for garnish.

5. Serve immediately while fresh or pack them for later—they taste great at room temperature, making them perfect for on-the-go snacking or lunch boxes.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Calories: approximately 180 kcal per serving

Variations

• Add finely diced vegetables like carrots, cucumbers, or bell peppers for extra crunch and color.

• Mix in canned tuna, chopped bulgogi beef, or crumbled tofu for a protein boost.

• Make it spicier with a touch more gochujang or add red pepper flakes.

• For a milder version, skip the gochujang and season with sesame oil, soy sauce, and a bit of sugar.

• Roll the rice balls in crushed roasted seaweed for a fun, sushi-inspired twist.

• Use brown rice or quinoa for a healthier, more wholesome texture.

Storage/Reheating

I usually store leftover rice balls in an airtight container in the refrigerator for up to 2 days. To reheat, I lightly microwave them for 20–30 seconds or steam them briefly to restore moisture. If I want to enjoy them cold, I simply let them come to room temperature before eating. They’re great for meal prep and pack perfectly in lunchboxes or picnic baskets.

FAQs

What kind of rice works best for Jumeokbap?

Short-grain or sushi rice works best because it’s sticky enough to hold its shape when forming the balls. Long-grain rice tends to fall apart.

Can I make this recipe vegan?

Yes! Just use vegan kimchi (many traditional kimchis contain fish sauce or shrimp paste) or skip the kimchi entirely. The rest of the ingredients are naturally plant-based.

How spicy is Jumeokbap?

It depends on how much gochujang you use. One tablespoon gives it a pleasant kick, but I can always adjust up or down based on preference.

Can I make these rice balls ahead of time?

Yes, I often make them a few hours in advance. They hold their shape well and taste great at room temperature, which makes them perfect for meal prep or picnics.

What can I serve with Korean rice balls?

I like pairing them with Korean side dishes such as kimchi, pickled radish, or a simple miso soup. They also go well with grilled meats or tofu.

Can I fry or pan-sear the rice balls?

Yes, for a crispy twist, I sometimes lightly pan-sear the rice balls in a little sesame oil for 1–2 minutes per side until golden. It adds texture and a nutty aroma.

Do I need to chill the rice before forming the balls?

The rice should be slightly warm or at room temperature—it’s easier to shape when it’s not hot. If it’s cold, I reheat it slightly to make it more pliable.

Can I freeze Jumeokbap?

It’s possible, but I prefer them fresh. Freezing can alter the texture of the rice and make it harder to hold together when thawed. If freezing, wrap tightly and thaw gently in the fridge before reheating.

What can I use instead of gochujang?

If I don’t have gochujang, I mix together a little chili paste with soy sauce and honey or use sriracha for a different kind of heat.

Can I add meat or seafood to the rice balls?

Definitely! Chopped bulgogi beef, flaked salmon, tuna, or even bits of shrimp make great additions. Just mix them in with the rice before forming the balls.

Conclusion

I love making Korean Rice Balls because they’re simple, flavorful, and endlessly customizable. The combination of sesame oil, gochujang, and kimchi gives each bite an authentic Korean taste that’s both comforting and exciting. Whether I’m making them for a quick snack, lunch, or side dish, Jumeokbap always brings a burst of flavor and fun to my table.