Name: Korean Rice Balls Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice (warm); 1 tablespoon sesame oil; ½ teaspoon salt; 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; 2 tablespoons roasted seaweed flakes (gim); 1 tablespoon sesame seeds; 1 teaspoon soy sauce; ½ teaspoon gochugaru (Korean red pepper flakes, optional)

Jump to Recipe·Print Recipe

If you’ve ever wanted a snack that’s comforting, flavorful, and super easy to eat on the go, you’re going to love this Korean Rice Balls Recipe. It’s one of those dishes I turn to when I crave something warm and satisfying but without the fuss of a full meal. What’s great about these rice balls is that they’re not just tasty—they’re portable and packed with umami-rich fillings, perfect for lunchboxes, picnics, or even a cozy night in.

I’ve made these rice balls countless times for gatherings and quick snacks, and every time I’m amazed at how versatile they are! Whether you prefer meaty bulgogi, savory tuna mix, or tangy kimchi, the Korean Rice Balls Recipe lets you customize fillings to suit your mood or what you have in your fridge. Plus, the toasted seaweed and sesame coating add an irresistible crunch and aroma that makes each bite memorable.

Ingredients You’ll Need

These ingredients work beautifully together to create bites that are soft on the inside with a hint of savory crunch outside. When shopping, pick short-grain rice for that sticky texture essential to keeping the balls intact, and the fillings are all flexible so you can get creative!

Short-grain rice: Key for sticky rice balls that hold their shape well without falling apart.
Sesame oil: Adds a toasty, nutty fragrance to the rice—don’t skip it!
Salt: Simple seasoning that enhances the natural flavors of the rice and fillings.
Canned tuna: Drained and mixed with mayo makes a creamy, savory filling that’s a crowd-pleaser.
Bulgogi beef: Cooked and chopped finely for a sweet and savory burst inside each ball.
Kimchi: Adds a spicy kick and tang but squeeze out extra liquid to avoid sogginess.
Shredded cooked chicken: Tossed with soy sauce for a juicy and flavorful protein option.
Roasted seaweed flakes (gim): Perfect for coating the rice balls and adding a crisp sea flavor.
Sesame seeds: Toasted to boost the nutty aroma and give a subtle crunch.
Soy sauce: A dash in the seasoning mix ties all the flavors together beautifully.
Gochugaru (optional): Korean red pepper flakes for just a little heat if you like things spicy.

Variations

One of the things I love about the Korean Rice Balls Recipe is how you can easily tweak it to match your taste or dietary needs. Feel free to swap fillings or add your own twist—this recipe is a fantastic base for experimentation!

Vegetarian option: I sometimes use sautéed mushrooms mixed with soy sauce and sesame oil for a meaty, umami-packed vegetarian filling.
Spicy kick: Adding a bit more gochugaru or a drizzle of sriracha in the filling gives it a fiery spin that woke everyone up at my last potluck.
Gluten-free adaptation: Simply use tamari instead of soy sauce for a gluten-free friendly snack.
Seasonal veggies: Try finely chopped spinach or carrot in the filling for added freshness and color.

How to Make Korean Rice Balls Recipe

Step 1: Prep Your Rice and Season It Right

Start with warm, freshly cooked short-grain rice—that stickiness is what helps the rice balls hold together without crumbling. While the rice is still hot, gently fold in the sesame oil and salt, making sure every grain is lightly coated with that fragrant oil. This step packs in that subtle nutty flavor you’ll notice in every bite.

Step 2: Prepare Your Filling

Whether you’re using tuna mixed with mayo, finely chopped bulgogi, or kimchi, make sure your fillings are well drained and chopped into small pieces. This helps distribute the flavor evenly and prevents any moisture from making your rice balls soggy. Quick tip: if using kimchi, I always give it a good squeeze in a clean cloth to get rid of extra liquid.

Step 3: Shape the Rice Balls

Spray or lightly oil your hands to prevent sticking. Take a palm-sized amount of rice, flatten it, and add a spoonful of the filling in the center. Then carefully mold the rice around the filling to form a compact ball or oval shape. Don’t press too hard—you want the balls firm but still tender. This shaping part gets easier the more you do it; I always make a small one first to practice before diving into the batch.

Step 4: Coat With Seasoned Seaweed and Sesame

Mix the roasted seaweed flakes, sesame seeds, soy sauce, and, if you like, a pinch of gochugaru in a shallow dish. Roll each rice ball gently in the mixture, pressing lightly so the coating sticks but doesn’t fall off. This step adds great texture and a burst of flavor that sets this Korean Rice Balls Recipe apart from ordinary rice snacks.

How to Serve Korean Rice Balls Recipe

Garnishes

I love sprinkling a little more toasted sesame seeds on top and sometimes a sprinkle of extra gochugaru for a pop of color and spice. Chopped scallions or a drizzle of soy sauce on the side add a fresh, salty note that brightens the overall dish.

Side Dishes

My favorite pairing with these rice balls is a simple bowl of warm miso soup, some pickled radishes, or a lightly dressed green salad. They also go great with Korean sides like kimchi or japchae for a heartier meal.

Creative Ways to Present

For parties, I’ve placed the rice balls on a wooden platter lined with lettuce leaves and added edible flowers for a beautiful look. Another fun twist is to shape them into small triangles or press an ingredient on top like a thin cucumber slice for visual interest.

Make Ahead and Storage

Storing Leftovers

I usually store leftover rice balls in an airtight container lined with a paper towel to absorb moisture. Keep them in the fridge and consume within 1-2 days for best texture. I’ve found that keeping a little space between each ball helps maintain their shape and prevents sticking.

Freezing

These rice balls freeze pretty well! I flash freeze them on a tray before transferring to a freezer-safe bag. When you’re ready, thaw them in the fridge overnight. This is a lifesaver when you want a quick snack ready to go any time you need it.

Reheating

To reheat, wrap the rice balls in a damp paper towel and microwave for about 30-40 seconds. This keeps them moist and tender instead of drying out. If you want to bring back the crunch on the seaweed coating, a quick 1-minute toast in a dry pan after microwaving works wonders.

FAQs

Can I use different types of rice for the Korean Rice Balls Recipe?

Short-grain rice is best because it’s sticky and helps the balls hold their shape. Using long-grain or jasmine rice will make the balls more crumbly and difficult to form properly.
Can these rice balls be eaten cold?

Absolutely! They’re delicious warm or at room temperature, which makes them ideal for packed lunches or picnics. Just keep them covered to avoid drying out.
How do I prevent the rice from sticking to my hands?

Lightly oiling or wetting your hands before shaping the rice balls helps prevent sticking. It makes shaping much easier and less messy!
What if I don’t have roasted seaweed flakes?

You can substitute crushed nori sheets toasted in a dry pan or use toasted sesame seeds for coating. Though the flavor won’t be identical, it still adds great texture and a hint of sea flavor.
Is gochugaru necessary in the recipe?

Nope, gochugaru is optional and used if you want a bit of heat. You can omit it entirely if you prefer a milder flavor.

Final Thoughts

This Korean Rice Balls Recipe holds a special place in my kitchen because it’s both nostalgic and endlessly adaptable. Whenever I make it, it brings a little warmth and simplicity that feels like a hug from home. I really hope you give this a try—it’s an easy, flavorful treat that you can personalize and enjoy anytime. Trust me, once you start making these, you’ll find yourself reaching for them again and again!