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Korean Rice Balls

Korean Rice Balls
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5.1 from 10 reviews

Korean Rice Balls are a delightful and versatile snack made with warm, seasoned short-grain rice and a variety of flavorful fillings such as tuna with mayonnaise, bulgogi beef, kimchi, or shredded chicken. Coated with seaweed flakes, sesame seeds, and a touch of soy sauce and gochugaru, these rice balls are easy to make, perfect for lunchboxes, picnics, or a quick bite.

Ingredients

For the Rice:

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

Filling Options (Choose One or Mix & Match):

  • 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

For Seasoning & Coating:

  • 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 according to package instructions until slightly sticky but not mushy. While still warm, mix in sesame oil and salt to enhance the flavor and aroma of the rice.
  2. Prepare the Filling: Select your preferred filling or combine options. For tuna, blend with mayonnaise for creaminess; finely chop bulgogi beef or shredded chicken with soy sauce so they mix well with the rice. If using kimchi, squeeze out excess liquid to avoid sogginess.
  3. Mix the Rice and Fillings: In a large bowl, gently combine the seasoned rice with your chosen filling(s). Add roasted seaweed flakes, sesame seeds, soy sauce, and optionally gochugaru for a mild spicy kick. Mix thoroughly but gently to maintain texture.
  4. Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Scoop about ¼ cup of the rice mixture and firmly press into a compact ball. Repeat until all rice mixture is shaped into balls; you should get around 6-8 balls depending on size.
  5. Serve or Store: Enjoy immediately for best texture and flavor, or wrap each rice ball tightly in plastic wrap. They can be refrigerated for up to 24 hours and eaten chilled or at room temperature as a convenient snack or meal accompaniment.

Notes

  • Use short-grain rice for the best sticky texture suitable for shaping rice balls.
  • Squeeze excess liquid from kimchi to avoid soggy rice balls.
  • Wet hands prevent rice from sticking when shaping balls.
  • Rice balls are best consumed fresh but can be stored in the refrigerator for up to 24 hours.
  • Feel free to experiment with fillings to suit dietary preferences or what you have on hand.

Nutrition

Find it online: https://recipethrive.com/korean-rice-balls/