Learn how to make Korean rice balls, Jumeokbap! These are sure to delight any crowd. They’re simple and fun to put together. Here I will share two popular Korean rice ball recipes.
For centuries, rice balls have been used as a portable, easy-to-eat meal that can be eaten on the go. Recently, it has become a favorite food of busy people for a quick meal outside the house.
Rice balls are versatile because they can be made with a variety of fillings. Some of the most basic ones include rice, salt, sesame oil, and sesame seeds. But you can add either or both vegetables and meat into these rice balls to make them more filling and nutritious.
How To Make Kimchi Jumeok Bap [korean Rice Balls] Recipe
Korean rice balls especially go well with spicy foods (e.g. spicy Korean baby back ribs) as a rice based “side dish”. Some Korean restaurants might serve you a bowl of rice, topped with shredded dried seaweed, sesame oil, and green onions, so you can make super quick and easy DIY rice balls while the main meal (usually meat) is getting cooked on the table.
Rice balls are a popular dish in Korea and Japan, where sticky japonica rice is the staple food. This rice variety is easy to lump up as it is naturally sticky. Japanese rice balls are called Onigiri (오니기리).
On the other hand, indica rice, which is mainly used in other Asian countries, will be much harder or impossible to lump together unless it is glutinous rice.
Korean Rice Balls
Korean rice balls don’t show up often in Korean media compared to other Korean dishes (e.g. Korean fried chicken, instant noodles, or tteokbokki). But sometimes they do, and it’s usually to express the misfortunes of war or the struggles of a lower-class person in the historical drama.
In modern times, rice balls are often popular as a picnic food. Also, mothers with picky eaters often make rice balls. Kids seem to accept them better than when the rice is served plainly.
They’re also popular for people who are in a hurry and short on time, as they can quickly buy them from a convenience store and go about their business. They’re usually sold as triangle kimbap (samgak kimbap).
Kimchi Fried Rice Balls (jumeok Bap)
Jumeokbap is made for convenience and easy of eating, meaning you don’t need to serve it with anything else. That being said, these go well with (yellow) pickled radishes, pickled cucumber, kimchi and also warm broth based soup (e.g. doenjang guk with much less toppings)
Any leftover rice balls should be kept refrigerated in an airtight container for 2 to 3 days. You can also freeze them for about a month. If you do freeze, wrap individual rice balls in cling wrap and put them in a zip lock bag. These can be reheated in a microwave.
If you love rice dishes, you should check my below recipes for more creative ideas. They are simply delicious and a crowd pleaser!
Onigiri Japanese Rice Balls Recipe
2. Preheat a pan on medium-high heat until the bottom of it is well heated. Add the minced beef and cook it until half of it is fully cooked.
3. Add the carrots to the pan and stir. Once the beef is fully cooked, add the sauce and the rice. Mix them well. Cook until the rice is well coated with the sauce. (It takes 2-3 minutes.) Set aside the stir fried beef and rice in a medium-sized bowl and cool down until safe to touch.
4. Squeeze one fistful of stir fried beef and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make the rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.
Delicious Salmon Rice Balls Recipe
5. (Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the bed of seaweed flakes on a plate. Serve warm.
2. Preheat the pan on medium-high heat until the bottom of it is well heated. Stir fry the anchovies on medium-high heat for 1 minute to reduce the fishy smell while stirring occasionally. (Oil is not required.) Add the sauce for anchovy rice balls and mix them well. Cook until the anchovies are well coated with the sauce (about 1 minute).
4. Squeeze one fistful of seasoned anchovy and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.
Easy 5 Ingredients Korean Rice Balls Recipe!
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Learn how to make Korean rice balls, Jumeokbap! They're simple and fun to put together. Here I will share two popular Korean rice ball recipes.
Calories: 150 kcal | Carbohydrates: 23 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 11 mg | Sodium: 329 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 838 IU | Vitamin C: 1 mg | Calcium: 23 mg | Iron: 1 mg
Seaweed Rice Balls Recipe
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
Korean Tuna Mayo Rice Balls Recipe
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Korean rice balls (jumeokbap 주먹밥) are made with sticky short-grain rice that's rolled into balls & covered with seaweed. Add tuna or bulgogi filling for a quick and easy snack or lunch!
Vegan Joomuk Bap (fist Rice) Recipe!
Korean rice balls or Jumeokbap (주먹밥) are a quick and easy snack or lunch made with leftover rice and various fillings that are shaped into a ball. This was a delicious snack my mom made for me growing up, and the filling was always a fun surprise to discover!
The best part of Korean rice balls is that it's versatile and ready in just 10 minutes! You can use leftover rice and any filling you'd like for this. It's great for picnics, lunch boxes, or a quick snack you can eat with your hands.
What are Korean rice balls (Jumeokbap 주먹밥)? Korean rice balls, or Jumeokbap (주먹밥) in Korean, are delicious rice balls seasoned with toasted sesame oil and gim (seaweed). Oftentimes, they're filled with various fillings such as tuna and mayo, bulgogi, kimchi, seasoned anchovies, or leftover banchan (Korean side dishes) from the night before. It's a popular snack, lunch, or street food, and is commonly seen in children's lunchboxes (dosirak). 'Jumeokbap' literally translates to 'fist rice.' 'Jumeok' translates to fist and 'bap' translates to cooked rice. The name came about because the round shape of the rice balls resemble the shape of a fist and it's typically made by squeezing the rice with your hands.
Korean Rice Balls (jumeokbap 주먹밥)
Korean rice balls (Jumeokbap 주먹밥) are made with sticky short-grain rice that's rolled into balls and covered with seaweed. Add tuna or bulgogi filling for a quick and easy snack or lunch!
Calories: 311 kcal | Carbohydrates: 45 g | Protein: 13 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 20 mg | Sodium: 155 mg | Potassium: 167 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1424 IU | Vitamin C: 1 mg | Calcium: 28 mg | Iron: 1 mg
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