Easy Korean Rice Balls

Korean Rice Balls

As a food enthusiast who loves to explore different cuisines, I’ve found Korean Rice Balls to be one of my favorite discoveries. Korean Rice Balls, or Jumeokbap as they’re called in Korea, are a delightful treat that combines simple ingredients into something truly special. The process of making these Korean Rice Balls is both satisfying and easy, making it a perfect recipe for any occasion. Whether you’re hosting a dinner party or just want a quick snack, Korean Rice Balls offer a burst of flavor and comfort.

Making Korean Beef Rice Balls

When preparing Korean Rice Balls, I always start with the Korean Beef Rice Balls recipe. The savory mixture of ground beef and diced carrots combined with a rich soy sauce-based glaze creates a delicious filling. The key is to cook the beef just until it’s halfway done before adding the carrots. This ensures that both components are perfectly tender by the time they’re mixed with the rice. Once everything is well-coated and cooled, forming the rice balls is a breeze. I love rolling them in seasoned seaweed flakes for an extra touch of authenticity.

Exploring Anchovy Rice Balls

For those who enjoy a different twist, Korean Rice Balls also come in a seasoned anchovy variety. The anchovies are stir-fried with a sweet and savory sauce made of soy sauce, honey, and sesame oil, which complements the rice beautifully. This version of Korean Rice Balls is great for anyone looking to try something new and unique. I find that the slight crunch of the seaweed flakes pairs wonderfully with the anchovies, adding a lovely texture and depth to each bite.

Serving and Enjoying Korean Rice Balls

Korean Rice Balls are incredibly versatile and can be enjoyed in many ways. I often serve them with a side of kimchi or pickled vegetables to balance their rich flavors. These rice balls are not only perfect for casual snacks but also make an impressive addition to any meal. They’re a fantastic way to bring a taste of Korean cuisine into your kitchen and share it with friends and family. Each bite of these Korean Rice Balls is a reminder of how simple ingredients can create something extraordinary.

Chef’s Notes- Korean Rice Balls

• Rice Texture: For optimal texture, use short or medium-grain rice like sushi rice. This type of rice is stickier and holds together better, making it easier to form into balls.
• Cooling the Mixture: Allow the beef or anchovy mixture to cool slightly before forming the rice balls. This makes it easier to handle and shape the rice balls without burning your hands.
• Seasoned Seaweed Flakes: Rolling the rice balls in seasoned seaweed flakes adds a delightful crunch and extra flavor. If you prefer, you can use crushed nori sheets as a substitute.
• Alternative Fillings: Don’t hesitate to get creative with the fillings. Sautéed mushrooms, tofu, or even finely chopped vegetables can be great additions or substitutes for a vegetarian twist.
• Storage Tips: Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy them cold as a snack.

Korean Rice Balls

Recipe by Kimmy

Course: Appetizer, Main CourseCuisine: KoreanDifficulty: Easy

Servings

8

rice balls

Prep time

15

minutes

Cooking time

35

minutes

Calories

150

kcal

Resting Time

5

minutes

Total time

55

minutes

Dive into the delightful world of Korean cuisine with these easy-to-make Korean Rice Balls, also known as Jumeokbap! Perfect for a quick snack or a fun appetizer, these rice balls are packed with flavor and are incredibly versatile. Whether you prefer the savory beef version or the seasoned anchovy variety, this recipe will guide you through creating these tasty treats with ease. Get ready to impress your friends and family with this simple yet delicious dish!

Ingredients

• Ground Beef

• 5.3 oz ground beef

• 2.5 oz finely diced carrots

• 3 cups cooked short or medium grain rice (e.g., sushi rice)

• Sauce

• 3 tbsp soy sauce

• 1 tbsp mirin (rice wine)

• 1.5 tbsp dark brown sugar

• 1 tsp sesame oil

• Seasoned Anchovy Rice Balls

• 2.8 oz dried anchovies, finely chopped

• 3 cups cooked short or medium grain rice (e.g., sushi rice)

• Sauce

• 1⅓ tbsp soy sauce

• 1⅓ tbsp mirin (rice wine)

• 1 tbsp dark brown sugar

• ½ tbsp honey

• ½ tbsp sesame oil

• 1 tsp sesame seeds

• Optional

• ½ cup seasoned seaweed flakes

• Alternative Ingredients:

• Ground Beef: Ground turkey or chicken for a leaner option.

• Carrots: Bell peppers or zucchini for a different texture.

• Dried Anchovies: Canned tuna or salmon for a milder flavor.

• Soy Sauce: Tamari for a gluten-free option.

• Mirin: Apple cider vinegar with a pinch of sugar.

• Dark Brown Sugar: Coconut sugar or maple syrup.

• Sesame Oil: Olive oil for a different taste.

• Honey: Agave syrup or maple syrup for a vegan option.

• Seasoned Seaweed Flakes: Crushed nori sheets.

Directions

• Prepare Sauce – In a small bowl, combine soy sauce, mirin, dark brown sugar, and sesame oil. Mix well and set aside. Heat a nonstick pan over medium-high heat. Add ground beef and cook until halfway done (about 3 minutes). Add diced carrots and continue cooking until beef is fully cooked (another 3 minutes).
• Combine Ingredients – Pour the prepared sauce into the pan with the beef and carrots. Add cooked rice and stir until everything is well coated (2-3 minutes). Transfer to a bowl and let cool until safe to handle (5 minutes). Take a handful of the mixture and press it between your hands to form a ball. Repeat until all the mixture is used up (makes about 7-8 rice balls). Optionally roll in seasoned seaweed flakes.
• Prepare Sauce – In a small bowl, combine soy sauce, mirin, dark brown sugar, honey, sesame oil, and sesame seeds. Mix well and set aside. Heat a nonstick pan over medium-high heat. Add chopped anchovies and stir-fry for 1 minute to reduce the fishy smell.
• Form Rice Balls – Pour the prepared sauce into the pan with the anchovies and stir until well coated (about 1 minute). Transfer to a bowl with cooked rice and mix well. Take a handful of the mixture and press it between your hands to form a ball. Repeat until all the mixture is used up (makes about 7-8 rice balls). Optionally roll in seasoned seaweed flakes.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 150kcal
• Carbohydrates: 23g
• Protein: 5g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 11mg
• Sodium: 329mg
• Potassium: 107mg
• Fiber: 1g
• Sugar: 3g
• Vitamin A: 838IU
• Vitamin C: 1mg
• Calcium: 23mg
• Iron: 1mg

FAQs- Korean Rice Balls

Can I use brown rice instead of white rice?

Yes, you can use brown rice for a healthier option. However, keep in mind that it may not hold together as well as white rice, so you might need to adjust the cooking time and method.

Can I make these rice balls ahead of time?

Absolutely! You can prepare the rice balls in advance and store them in the refrigerator. Just be sure to reheat them gently to maintain their texture.

What if I don’t have mirin?

If you don’t have mirin, you can substitute it with a mixture of rice vinegar and a pinch of sugar. This will mimic the sweetness and acidity of mirin.

How can I make these rice balls gluten-free?

To make the rice balls gluten-free, use tamari instead of soy sauce. Be sure to check that all other ingredients are gluten-free as well.

Can I freeze Korean rice balls?

Yes, you can freeze the rice balls. Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container or freezer bag. To reheat, defrost them in the refrigerator and warm them in the microwave or oven.