Description
Jumeokbap, or Korean rice balls, are a fun and versatile snack or meal made by shaping seasoned rice and vegetables around a flavorful beef or salmon filling. These bite-sized rice balls are easy to prepare, customizable with various fillings, and perfect for using up leftovers. They make a convenient, delicious option for quick meals or snacks.
Ingredients
For the Rice
- 2 cups cooked warm short or medium grain rice
- 1 cup finely chopped zucchini and carrots
- 3 teaspoons toasted sesame oil, divided
- 1-2 teaspoons seasoned rice vinegar
- 1/4 cup crushed seaweed sheets (optional)
Beef Filling
- 1/2 to 3/4 cup bulgogi (Korean marinated beef)
Salmon Filling
- 4 ounces canned salmon
- 1 tablespoon Japanese or Korean mayo
Instructions
- Cook Vegetables: Heat a skillet over medium-high heat and add 1 teaspoon of sesame oil. Add the finely chopped zucchini and carrots. Cook until softened, about 3-4 minutes, stirring occasionally to ensure even cooking.
- Mix Rice and Seasonings: In a large mixing bowl, combine the cooked rice with the softened vegetables, the remaining 2 teaspoons of sesame oil, and 1-2 teaspoons of seasoned rice vinegar. Mix well to evenly distribute the flavors.
- Prepare Filling: Choose your filling—either bulgogi for a savory beef option or canned salmon mixed with Japanese or Korean mayo for a creamy seafood filling.
- Form Rice Balls: Scoop about 2 tablespoons of the rice mixture and flatten it in your hand or on a plate. Place a small amount of your chosen filling in the center, avoiding overstuffing. Then top with a little more rice mixture and shape into a compact ball, pressing gently but firmly to hold it together. To make shaping easier and avoid sticking, use food-safe gloves lightly coated with sesame oil.
- Repeat Formation: Continue this process, shaping all of the rice mixture into rice balls with filling.
Notes
- Jumeokbap is best enjoyed the same day for optimal texture, as the rice will harden over time.
- You can store the rice balls in an airtight container in the refrigerator for up to 3 days.
- Leftover rice balls can be repurposed by crumbling them into fried rice.
- Feel free to customize the filling with other ingredients like tuna or vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
