Description
Korean Rice Balls, or Jumeokbap, are a delightful and versatile snack that bring together the comforting flavors of seasoned rice with delicious fillings like tuna mayo and bulgogi. These rice balls are a staple in Korean cuisine, often enjoyed as a quick snack, a packed lunch, or even a light meal. The combination of the savory fillings and the slightly crunchy seaweed seasoning on the outside creates a satisfying bite that’s hard to resist.
Ingredients
3 cups cooked rice (short or medium-grain rice; warmed)
1/3 cup seaweed seasoning
1½ teaspoons toasted sesame oil (or more)
1/2 small carrot, finely diced (optional)
For the Tuna Mayo Filling:
5 oz canned tuna, drained
1½ tablespoons Japanese mayonnaise
Salt & pepper, to taste
For the Bulgogi Filling:
1 cup ground beef bulgogi
Instructions
Make the filling: For the tuna mayo filling, add the drained canned tuna and Japanese mayonnaise to a small bowl and mix well. Season with salt and pepper to taste.
Season the rice: Saute the finely diced carrots with a bit of oil until soft, about 3 minutes. Add the carrots and toasted sesame oil to the warm rice and mix together.
Add filling and shape rice balls: Take 2 tablespoons of seasoned rice and gently flatten it against your hand. Add about 1 tablespoon of your desired filling (tuna mayo or bulgogi) to the center and top it with a bit of rice. Gently but firmly shape the rice into a ball, encasing the filling. Tip: Apply a bit of vegetable oil to food-safe gloves for easy handling.
Seaweed seasoning: Roll each rice ball in seaweed seasoning until fully coated. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 220