Jumeokbap (Korean Rice Balls)

Fun to make and eat, these jumeokbap, or Korean rice balls, are versatile, customizable, and convenient! They are a delicious way to transform leftovers into a quick snack or meal.

What is jumeokbap?

Jumeokbap is a traditional Korean dish that literally translates to “fist rice.” It is a simple and portable meal made by shaping cooked rice into compact balls using your hands.

It is often enjoyed as a convenient, on-the-go snack or bento box lunch. The beauty of these sticky rice balls is that you can use whatever ingredients you have on hand.

My dad used to make jumeokbap all the time for us growing up as it was one of his ultimate comfort foods. This fondness developed in his youth when rice balls were considered “poor man’s food” because they could be made with inexpensive ingredients like rice and various leftovers.

And he’d tell us that some days they were all that he got to eat and how much he envied other students who had meat in theirs.

Over time jumeokbap evolved to include a wider range of ingredients and became more popular as a delicious snack or quick meal. It’s also a convenient travel food.

Here I am sharing two delicious variations but I encourage you to have fun coming up with your family’s own favorite combination of flavors, like these chicken rice balls!

Ingredients

• Warm rice – you will need to use short grain or medium grain rice, which has more starch than long grain rice, like jasmine or basmati rice that are best for fried rice.
• Vegetables – you can use whatever you have on hand. Here I am using zucchini and carrots. Just be sure to cook them prior to combining with rice.
• Toasted sesame oil – I say 1 tablespoon but honestly, I am quite heavy handed with it. It adds SO much flavor and smells heavenly.
• Seaweed – You can use crushed seaweed sheets, seaweed snacks, or furikake seasoning (seasoned seaweed flakes)
• Filling – bulgogi is a classic addition but my kids especially love the salmon mayo filling with kewpie mayonnaise (or Korean mayo). Unlike regular mayonnaise, these are made with egg yolks resulting in creamier and richer flavor. For more filling suggestions, be sure to check out the “variations”section below.

Step-by-Step Instructions

1. Heat skillet over medium high heat. Add 1 teaspoon of sesame oil and all the vegetables. Cook until softened, about 3-4 minutes.
2. In a large bowl, combine rice with the cooked vegetables, additional sesame oil, and rice vinegar.
3. Scoop about 2 tablespoons of the rice mixture and flatten it. Add your filling (don’t overstuff), top with a little more rice and shape into a compact ball. To make the process go faster and easier, use food-safe gloves (these are a must-have!) coated with a little bit of sesame oil to prevent sticking.
4. Repeat until all the rice mixture is used up.

Tips for Success

• Be sure to wash your rice until the water runs clear. This will ensure the rice will have just the right amount of stickiness.
• If using leftover rice, cover with a damp paper towel and microwave until it’s sticky again
• While jumeokbap are meant to be large balls, you can certainly shape them into smaller balls for babies and toddlers.
• For the seaweed sheets, you can crush with your hands, finely chop using a mini chopper, or cut into thin strips or pieces with kitchen shears. Or simply sprinkle some furikake seasoning.
• It is best to use gloves as rice is quite sticky. If you don’t have any, you will need to work with slightly wet hands.

Variations

As mentioned, there are endless ways to customize these Korean rice balls!

Here are some suggestions:

• Protein – try chicken bulgogi (finely chopped), crumbled miso tofu, sardines, eggs
• Vegetables – broccoli, bell peppers, mushrooms, green onions, peas, spinach, onion, kimchi, etc.
• Seasonings – soy sauce, kewpie mayonnaise, sriracha
• Shredded cheese

Serving Suggestions

Enjoy these hand-shaped rice balls as a snack (they’re an awesome toddler snack), side dish, or pack for school lunch boxes, picnics, road trips, or any outing.

If recommend wrapping them individually in plastic wrap so they won’t dry out.

Storage

It is best to enjoy the day of as the rice will harden over time. However, you can store in an airtight container and refrigerate for up to 3 days. You can also turn leftovers into healthy fried rice.

To freeze, wrap each rice ball in plastic wrap and store in freezer-safe bag or container. Freeze for up to 1 month.

To reheat, microwave with a damp paper towel.

More Rice Recipes

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