Description
Korean Rice Balls (Jumeokbap) are savory, slightly spicy rice snacks made with sesame oil, gochujang, kimchi, and seaweed. They’re flavorful, portable, and easy to make—perfect for quick lunches, picnics, or side dishes.
Ingredients
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
Instructions
- In a medium mixing bowl, combine cooked rice, sesame oil, soy sauce, gochujang, and garlic powder. Mix well until rice is evenly coated.
- Stir in chopped kimchi, sesame seeds, roasted seaweed flakes, and green onions. Mix thoroughly to distribute all ingredients.
- With slightly damp hands, take small portions of the mixture and shape them into bite-sized balls (about the size of a golf ball).
- Optional: Sprinkle extra sesame seeds or seaweed flakes on top for garnish.
- Serve immediately or pack for later. They taste great at room temperature and make perfect on-the-go snacks.
Notes
Use short-grain or sushi rice for best texture—it’s sticky enough to hold its shape.
Adjust gochujang to taste for desired spice level.
For added protein, mix in tuna, bulgogi beef, or tofu.
To make vegan, use vegan kimchi or omit it entirely.
Lightly pan-sear in sesame oil for a crispy variation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Mixed and Shaped
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe (about 3–4 rice balls)
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
