Description
Korean Rice Balls are a delightful and versatile snack, combining warm, seasoned short-grain rice with flavorful fillings like tuna mayo, bulgogi beef, kimchi, or soy-sauced chicken. These bite-sized delights are coated with roasted seaweed flakes, sesame seeds, and a touch of savory seasoning, making them perfect for lunchboxes, picnics, or quick bites.
Ingredients
Scale
For the Rice:
- 2 cups cooked short-grain rice (warm)
- 1 tablespoon sesame oil
- ½ teaspoon salt
Filling Options (Choose One or Mix & Match):
- 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
For Seasoning & Coating:
- 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 and Seasoning: In a large bowl, mix the warm cooked short-grain rice with 1 tablespoon sesame oil and ½ teaspoon salt. Stir gently but thoroughly to evenly distribute the seasoning without mashing the rice.
- Prepare the Filling: Choose one or mix fillings according to preference. For tuna filling, combine the drained tuna with mayonnaise in a small bowl. For bulgogi, finely chop the cooked beef. Squeeze excess liquid from kimchi and chop finely. For chicken filling, shred cooked chicken and season with soy sauce. Set each filling aside separately.
- Season the Coating: In a small bowl, combine roasted seaweed flakes, sesame seeds, soy sauce, and optional gochugaru. Mix well to create the coating mixture.
- Shape the Rice Balls: With clean, slightly wet hands to prevent sticking, take a small handful of the seasoned rice. Make an indentation in the center and spoon about 1 tablespoon of the chosen filling into the middle. Carefully mold the rice around the filling, shaping it into a compact ball or triangle, ensuring the filling is completely enclosed.
- Coat the Rice Balls: Roll each shaped rice ball gently in the seasoning and coating mixture until evenly covered. The seaweed flakes and sesame seeds should stick nicely to the surface, adding texture and flavor.
- Serve and Store: Arrange the rice balls on a plate and serve them immediately for the best flavor and texture. If storing, place them in an airtight container lined with parchment paper and store in the refrigerator for up to 1 day. Reheat gently before consuming, if desired.
Notes
- Use warm rice to help the balls stick together but avoid hot rice which can be difficult to handle.
- Wet your hands lightly with water or a pinch of salt water before shaping to prevent rice from sticking.
- Feel free to mix fillings or use your own favorite Korean-inspired ingredients.
- These rice balls are best eaten fresh but can be refrigerated for up to a day.
- Gochugaru is optional but adds a nice mild kick; omit for less heat.
Keywords: Korean rice balls, kimbap, rice snacks, Korean snack recipes, tuna rice balls, bulgogi rice balls, kimchi rice balls