Description
These Korean Rice Balls are a delicious and convenient snack or light meal made from warm, seasoned short-grain rice combined with flavorful fillings such as creamy tuna, savory bulgogi beef, tangy kimchi, or soy-sauced chicken. Enhanced with sesame oil, roasted seaweed flakes, sesame seeds, and optional Korean red pepper flakes, these rice balls offer a perfect balance of textures and savory flavors. They are easy to shape and can be enjoyed immediately or stored for later, making them ideal for on-the-go eating or a quick bite.
Ingredients
Rice Base
- 2 cups cooked short-grain rice (warm)
- 1 tablespoon sesame oil
- ½ teaspoon salt
Fillings (choose one or combine)
- 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
Seasonings and Garnishes
- 2 tablespoons roasted seaweed flakes (gim)
- 1 tablespoon sesame seeds
- 1 teaspoon soy sauce
- ½ teaspoon gochugaru (Korean red pepper flakes, optional)
Instructions
- Prepare the Rice: Cook the short-grain rice according to package instructions, aiming for a slightly sticky but not mushy texture. While the rice is still warm, gently mix in the sesame oil and salt to enhance the flavor and aroma of the rice.
- Prepare the Filling: Choose your preferred filling or mix multiple. For tuna, combine the drained tuna with mayonnaise for creaminess. For bulgogi or chicken, ensure they are finely chopped so they incorporate well with the rice. For kimchi, squeeze out any excess liquid to avoid sogginess.
- Mix the Rice and Fillings: In a large bowl, combine the seasoned warm rice with the prepared fillings. Add roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. Mix everything gently but thoroughly to achieve an even distribution of flavors and ingredients.
- Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Take about ¼ cup of the rice mixture and press firmly to form a compact ball. Repeat the process until all the rice mixture is shaped into balls.
- Serve or Store: Enjoy the rice balls immediately for the best texture and flavor. Alternatively, wrap them individually in plastic wrap and store in the refrigerator for up to 24 hours. They can be eaten cold or brought to room temperature before serving.
Notes
- Ensure the rice is warm but not hot when mixing with fillings to prevent breaking down the texture.
- You can customize fillings according to dietary preferences or what you have on hand.
- Lightly wetting hands before shaping helps avoid rice sticking to your palms.
- Storing rice balls in airtight containers or wrapped tightly helps maintain freshness.
- Gochugaru is optional but adds a traditional Korean spicy kick; adjust based on spice tolerance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Korean