Korean Rice Balls Recipe
Introduction
Korean Rice Balls are a simple yet flavorful snack that combines seasoned rice with the savory taste of seaweed and sesame oil. They are perfect for a quick bite or a lunchbox treat.
Ingredients
- 2 cups cooked rice
- 1 sheet seaweed (cut into small strips)
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
Instructions
- Step 1: In a bowl, mix the cooked rice with sesame oil and soy sauce until well combined and evenly seasoned.
- Step 2: With wet hands, shape the rice mixture into small balls, about the size of a golf ball.
- Step 3: Garnish each rice ball with strips of seaweed, gently pressing them onto the surface so they stick.
Tips & Variations
- Use short-grain rice for a stickier texture that holds the balls together better.
- Add finely chopped vegetables or cooked meat to the rice for extra flavor and texture.
- Sprinkle toasted sesame seeds on top for added crunch and nutty aroma.
Storage
Store the rice balls in an airtight container in the refrigerator for up to 2 days. To enjoy, let them come to room temperature or warm briefly in the microwave before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover rice for Korean rice balls?
Yes, leftover rice works well as long as it is not too dry. If needed, add a little water or sesame oil to moisten the rice before shaping.
What type of seaweed is best for garnish?
Dried nori sheets cut into strips are commonly used and provide a nice flavor and texture that complements the rice balls.
PrintKorean Rice Balls Recipe
Korean Rice Balls, known as Jumeokbap, are a simple and flavorful snack made by seasoning cooked rice with sesame oil and soy sauce, shaping it into convenient bite-sized balls, and garnishing with seaweed. These rice balls are perfect as a quick snack or light meal, embodying the delicious umami flavors typical of Korean cuisine.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming pre-cooked rice)
- Total Time: 10 minutes
- Yield: 6 rice balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: Korean
- Diet: Gluten Free
Ingredients
Main Ingredients
- 2 cups cooked short-grain rice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 sheet roasted seaweed (gim), cut into small strips
Instructions
- Season the Rice: In a mixing bowl, combine the freshly cooked warm rice with sesame oil and soy sauce. Mix gently but thoroughly to ensure even seasoning throughout the rice without mashing the grains.
- Shape the Rice Balls: With clean, lightly moistened hands to prevent sticking, take a small handful of the seasoned rice and compress it gently to form tight, compact balls roughly the size of a golf ball.
- Garnish with Seaweed: Roll or press each rice ball lightly onto the seaweed strips so they adhere, or sprinkle the strips on top as garnish, adding a satisfying crunch and extra flavor to the rice balls.
- Serve: Arrange the rice balls on a plate and serve immediately as a snack or light meal. They pair well with kimchi or pickled vegetables for a complete Korean tasting experience.
Notes
- Make sure the rice is slightly warm but not hot when mixing to avoid falling apart.
- Use short-grain rice for best stickiness and texture typical of Korean style rice balls.
- Optionally, add finely chopped vegetables or cooked minced meat for variation.
- These rice balls are best eaten fresh but can be stored in an airtight container for up to a day.
- Use gluten-free soy sauce if you need a gluten-free version.
Keywords: Korean rice balls, Jumeokbap, rice snack, sesame oil, seaweed, soy sauce, easy Korean recipe, light meal
