This ultimate guide to Korean rice balls recipe —called jumeokbap (주먹밥)—are one of the easiest, most customizable, wholesome, and most delicious grab-and-go foods you can make at home. I made six different Korean rice balls recipes using medium-grain rice, a simple umami seasoning sauce, and tasty fillings using Korean flavors and ingredients. They’re super meal-prep friendly, great for kids’ lunches, fun to eat, and loaded with versatile fillings that give every bite its own personality. Enjoy lots of images and step-by-step directions.
Table of contents
As a lover of finger foods, especially onigiri when I’m in an eat-on-the-go mood (which is always) I can’t resist an array of Korean rice balls to choose from.
The six recipes here are so simple and yet lip-smacking and flavor-packed with Korean comfort and favorites. Easily make these rice balls gluten-free, vegan, meaty, with seafood, savory-sweet…and any way you like!
I was satisfied in my belly, my kids were too, and more so, satisfied in my soul at the beautiful creations that are so worthy of sharing, picture taking, bringing to a potluck, having as a party appetizer, and also enjoying as everyday food. Let’s go!
What are Korean Rice Balls – Jumeokbap?
Jumeokbap (주먹밥) literally means “fist rice” in Korean. The rice balls have seasoning and various fillings from proteins to veggies.
Often, you can find them in Korean convenience stores as an on-the-go food, quick lunch, and easy-to-grab snack. They are wildly popular and common all over.
- Jumeok = fist
- Bap = cooked rice
The name comes from how the rice balls were traditionally shaped — pressed tightly in the hand until round and compact. Maybe more like an oval, but a ball is equally acceptable and appealing.
Rice ball snacks are truly a portable meal, belly-filling, and fully customizable.
Korean rice balls are also homey, nostalgic, and comforting…something moms make at home when everyone needs handy nourishment. Get it…handy?
Lastly, if you have had or are familiar with bibimbap (비빔밥), which translates to “mixed rice”, it’s a similar idea of mixing together beautiful, delicious vegetables, meat, and more and eating it together with rice. So, Korean rice balls are simply like that…yummy mixtures with rice.
More Good Things About Jumeokbap
- Super customizable — You can control the flavor, salt, sugar, and switch various mix-ins to your personal taste.
- Nutritious — protein, veggies, and carbs in one bite
- Perfect texture — medium-grain rice is sticky but not mushy. It’s like sushi rice.
- Budget-friendly — You can make a lot of these without spending much money.
- Portable — no utensils needed
Think of it like Korean meal prep meets on-the-go comfort food. Instead of a slice of pizza (which ain’t bad either, it’s a finger-food with truly wholesome, nutritious, and interesting ingredients).
The taste is whatever filling is mixed in, such as kimchi, fish, meat, or veggies. Plus some seasoning of soy sauce and sesame sauce, or as simple as salt and mirin.
They can be made with meat or go for vegan recipe combinations.
The size is about a golf ball…just a bit larger.
Korean rice balls are perfect for:
- Meal prep
- Kid friendly lunch boxes
- Fast dinners
- Road trips
- Picnic food
- High-protein snacks
- Appetizers and party food
- Anyone who just wants delicious flavor in a cute bite-size form
Other names Korean rice balls are called
- They are similar to Japanese onigiri so they can easily be called Korean onigiri.
- Korean snack rice balls
- seasoned rice balls (양념 주먹밥 / Yangnyeom Jumeokbap)
- Jumeok-Bap
- Korean Triangle Kimbap (삼각김밥 / Samgak Kimbap) which is not exactly the same, but very similar in ingredients.
Let’s make ALL six of these deliciously cool and appetizing rice ball flavors.
How to Make Perfect Korean Rice Balls (Step-by-Step Instructions)
Making jumeokbap (Korean rice balls) is simple, but the technique is everything!
Here’s exactly how to prep the rice, mix the rice balls filling, shape the balls, and serve them so they come out well seasoned, soft, not dense, flavorful, and perfectly sticky (never mushy) every time.
With this guide, you can make any Korean rice balls you like, with any flavors, and make them easily and conveniently.
How to Cook Rice for Korean Rice Balls
Good rice makes or breaks jumeokbap. Use medium-grain rice for the perfect chewy–sticky balance.
Sorry to say, but if the rice isn’t good, it’s not worth making the recipe. The rice has to be the right texture, which is tender but has a good bite throughout the entire grain, no hard centers, never too soft.
1. Rinse the Rice Twice
- Rinse under cold water 2 times until water runs slightly clear. This helps the sticky rice come out fluffy, but not creamy, gluey, or mushy.
- Do not over-rinse.
- Drain the water.
Why rinse:
- Removes excess starch
- Prevents gluey, gooey rice
- Gives rice its signature chew and bounce, which is essential!
2. Cook in a Rice Cooker
I call this an easy recipe, so I love the rice cooker for a fool-proof method. If you prefer, you can use a pot or a bamboo steamer.
- Add rinsed rice and the recommended water ratio (usually 1:1 for medium-grain, or check your bag).
- Add a few pinches of salt! Really gives a nice elevated flavor to the rice.
- Cook on standard rice mode.
3. Rest the Rice (Very Important!)
Once the rice cooker turns off:
- Open and toss the rice, and be sure cooker is off.
- Close lid and leave the lid on for 15–20 minutes.
- This helps moisture distribute evenly for stickiness without mushiness. The rice will be beautifully fluffy and intact.
4. Toss to Fluff
- Use a rice paddle to gently fluff and release steam.
This keeps grains bouncy and prevents clumping. - Set aside, leave covered until ready to use.
Easy Seasoning Sauce Ingredients
Mix the sauce in a small bowl and set aside. You will use it to drizzle on the rice, depending on what mix-ins you will be adding to that rice.
Use a spoon to drizzle as little or as much of the sauce with the rice as you want.
This sauce can also be used to coat the mix-ins.
(This gives your rice balls that added Korean flavor and gentle shine.)
- 3 tbsp soy sauce – Use gluten-free soy sauce or tamari for GF substitute.
- 1 tbsp mirin
- 1 tbsp sesame oil
- 2 tsp honey or agave
- Pinch of sea salt
Why this works:
- The soy gives depth
- Mirin adds round sweetness
- Sesame oil creates aroma
- Honey/agave balances salt and adds stick power
- A pinch of salt highlights everything
Prep the Filling Mixtures
Whatever fillings you decide to make that day need to be prepared and seasoned well.
Be sure the ingredients are chopped small or even use a food processor to help chop the meat or veggies to tiny pieces so they complement the rice and are a pleasant size for snacking on in the rice balls.
Why small Filling pieces:
- Fits inside the rice ball easily
- Shapes more evenly
- Prevents the ball from breaking apart
- Pan-sear, steam, stir-fry, or grill the meat, seafood, veggies, or other ingredients you wish to have in your rice balls.
- Season with sauce, salt, and any flavorings.
- The fillings must be seasoned in order for the entire recipe to come together and the rice balls have a good flavor throughout.
- Place the cooked ingredient, such as protein, on a cutting board to chop finely or use a food processor to chop it down into morsels.
- Set your well-seasoned mixture aside, ready for incorporating with the rice.
Equipment
- Disposable food gloves – This prevents the rice from sticking all over your hands.
- Spoon – For mixing the rice ball mixtures and evenly measuring each portion
- Big Bowl – For mixing rice with fillings
- Small Bowls – For seasoned filling(s)
- Cutting Board
- Knife
- Skillet – I made six rice ball recipes using ONE Lodge brand carbon steel pan, and it was perfect. No sticking, very easy to clean, and perfect searing for my protein fillings. You just need one great pan for this.
- Spatula – for cooking fillings
- Small Food Processor – A huge time saver and chops meat and ingredients perfectly. Be sure to just pulse a few times so the ingredient is chopped into chewy and intact morsels, but not minced or smushy.
- Serving platter – This recipe looks really presentable and inviting when served on a decorative sushi platter on the table.
How to Assemble Korean Rice Balls
How to Set Up Your Rice Ball Station
Prepare your rice balls station with the big bowl of rice near you, a big bowl for mixing everything, the bowl(s) with fillings, the sauce, a spoon, and a platter to place the completed rice balls. Have your disposable gloves handy.
Portion the Rice
Scoop rice into the big bowl. Go in SMALL batches to ensure easy mixing. A half cup of cooked rice will make about 3 rice balls.
Season the Rice
Decide how you want to season the rice. Either with the sauce, or with just a little salt and mirin. If you are using the sauce, then get the spoon and drizzle the sauce over the rice.
Be sure to add a little sauce at a time, and coat the rice to your preference.
The sauce is to season and give shine to the rice, but not make the sauce wet. A little goes a long way.
Do not go without seasoning the rice each time.
NOTE: You can also opt for adding the rice to the pan of fillings, and mixing it up in the pan over low heat to warm up the rice altogether with the sauce and fillings.
Add the Filling
Add almost the same amount of filling to the bowl as the rice…slightly less.
Aim for half rice, nearly half filling in each ball. This gives bold flavor instead of just a rice-heavy ball.
Mix Everything Together
Now get your spoon and mix the rice, sauce, and filling together until well mixed. Use fluffing, tossing, and gentle mixing so the rice doesn’t break or get mushed.
Mix until everything is very well seasoned, even in color, and incorporated throughout.
Use the back of the spoon to very gently separate some of the sticky clumps of rice.
Scoop and Portion the Mixture
With gloves on, use a small spoon to scoop the rice ball mixture into the palm of your hand. Make this amount even and uniform for all the rice balls.
Think a bit more than a golf ball amount, or two and a half tablespoons amount of mixture.
Shape the Rice Balls
(see above images in this section for visual guide)
Now you will shape the ball by pressing closed with your fist gently but firmly until compact.
Then, roll gently, not densely, between your palms until round and smooth. Do not press hard.
If it cracks, add a tiny dab of warm rice to “patch” it.
Now your rice ball should be round, uniform in size and shape, and ready to eat!
Repeat for All Flavors
Repeat the process to make more rice balls.
To use new fillings for a new rice ball flavor, clean out the big bowl, dry it, and then repeat the process again for each new flavor.
Serve and Garnish
Serve and garnish with optional seaweed kim/gim flakes, which you can roll the balls into, sesame seeds, dipping sauces on the side, and enjoy!
Store the leftovers snugly in plastic wrap.
Six Korean Rice Balls Recipes
Below are six variations of tasty, yummy, healthy, satisfying Korean rice balls, each with easy instructions and a list of ingredients with notes.
Spam and Egg Korean Rice Ball Recipe
A classic Korean convenience store–style combo: salty Spam + soft scrambled egg = crowd favorite.
To get this right, you really need tiny spam pieces and be sure to pan-fry them so they are crisped on the sides.
Ingredients
- Pan-fried Spam, diced tiny! Sear and crisp on all sides of the spam pieces in a hot pan.
- Soft scrambled eggs – do NOT overcook. The rice is warm too, so this will be dry if you overdo the eggs. Also, remove the scramble as soon as it is getting close to done so it’s own residual heat cooks the rest of the eggs. Be sure to add salt to the eggs.
- Sticky Rice
- light rice balls seasoning sauce
- optional green thin chopped green onions
Instructions
- Mix diced Spam and egg together in a small bowl. Ensure the egg is chopped tiny.
- Add the rice to a big bowl and add a little dash of the seasoning sauce, or just add a touch of salt.
- Add filling on top of the sticky rice.
- Mix gently with a spoon until everything is well incorporated.
- Shape into a ball and serve warm.
Why it works:
The fat from Spam blends into the rice, the eggs bring softness, and the very light soy-sesame base ties it all together.
Beef Bulgogi Korean Rice Ball Recipe
Savory, slightly sweet, tender beef — the classic rice ball filling. Easy to make!
Just buy beef bulgogi, pre-marinated at the Korean store. It’s already sauced and seasoned.
Ingredients
- Sear the bulgogi well till browned and aromatic. Chop into tiny bits, or use a food processor and pulse a few times.
- sticky rice
- rice balls seasoning sauce
Instructions
- Add sticky rice to a big bowl and lightly drizzle some seasoning sauce on top.
- Add the tiny chopped up bulgogi on top of the sticky rice.
- Use a spoon to mix well until everything is evenly distributed.
- Shape into a ball and serve warm.
- Optional: roll or top with sesame seeds
Flavor vibe:
Savory teriyaki-like flavor, high protein, slightly sweet, perfect balance against warm rice.
Spicy Pork Rice Ball (Jeyuk Style)
If you love spicy-sweet Korean pork, this is the best, super easy version.
Ingredients
- Spicy pork, cooked and chopped or food process chop into tiny bits. Easily buy pre-marinated spicy pork at the Korean market and sear it very well in a skillet. Let it caramelize and sear all over.
- Sticky Rice
- rice balls seasoning sauce
Instructions
- Add sticky rice to a big bowl and lightly drizzle some seasoning sauce on top. The seasoning is OPTIONAL because the spicy pork is very well seasoned and a bit saucy. You can opt for a light drizzle of sesame oil.
- Add the tiny chopped up spicy pork on top of the sticky rice.
- Use a spoon to mix well until everything is evenly distributed.
- Shape into a ball and serve warm.
Why it works:
The spicy gochujang and Korean marinade give a perfect kick that blends beautifully with mild rice.
Tuna and Kimchi Rice Ball Recipe
A Korean pantry staple combo and traditional — balanced, bold, and lightly spicy.
Very super easy to make and tasty! Korean tuna is the best choice to complete this mixture.
Ingredients
- Tuna (drained)
- Minced kimchi with a little kimchi juice
- sticky rice
- Optional: Kewpie Japanese mayo, sesame oil, or a little spicy mayo
Ingredients
- Mix tuna and small chopped kimchi in a small bowl
- Add sticky rice to a big bowl.
- Add the tuna kimchi mixture on top of the sticky rice with some kimchi juice.
- Use a spoon to mix well until everything is evenly distributed.
- Shape into a ball.
- Roll in some roasted, crushed seaweed flakes and sesame seeds.
Flavor profile:
Savory, tangy, lightly spicy, salty, umami, and ultra craveable.
Pollack Roe (Mentaiko/Tarakko) with Light Spicy Mayo
Ingredients
- Use Pollack roe (plain or spicy) – I chose to sear the pollack roe and then use a food processor to create the crumbles.
- You can slice it, chop it, steam, grill, or prepare the pollack roe however you like to do it.
- Finding Pollack roe is easy at Korean markets.
- sea salt
- finely chopped green onion
Sauce
Light spicy mayo:
- 1 tbsp mayo
- 1 tsp gochujang or sriracha
- 2 tsp rice vinegar
Instructions
- Sear the roe and salt it, or prepare to your preference.
- Allow the roe to cool and then use a food processor to pulse and break it up into crumbles or slice.
- Make the sauce in medium bowl and then add the pollack roe. Toss and mix until everything is incorporated.
- Add in the chopped green onions and gently fold them in.
- In a big bowl, add sticky rice and then add the pollack roe mixture.
- Gently fold and mix well.
- Scoop into your palm and close your fist to compress, then begin to roll the ball in between your palms.
- Optionally, roll the ball in crushed roasted seaweed, then serve and enjoy.
Why it works:
The creamy spicy mayo mellows the brininess and creates the perfect umami hit.
Vegan Shiitake Mushroom + Korean Spinach (Sigeumchi)
Deeply savory, buttery even without butter, and totally plant-based. This is one of my favorites!
Ingredients
- Sauteed shiitake mushrooms – chop very super fine and pan sear with avocado oil, salt, and a touch of the seasoning sauce
- Korean-style blanched spinach (sigeumchi namul style) – clean the spinach
- add to almost boiling water until wilted
- dip the spinach in an ice bath
- squeeze by hand all the water out
- then finely chop by hand with a knife
- sticky rice
- seasoning sauce
Instructions
- Combine mushrooms + spinach gently so it’s fluffy
- add sticky rice to a big bowl
- add the spinach mushroom filling
- mix very well and form into the rice balls
Flavor profile:
Earthy, savory, naturally sweet, loaded with umami even without meat.
Success Tips for Perfect Korean Rice Balls (Jumeokbap)
- Use medium-grain rice for the stickiness needed to hold shape and the texture that is firm, yet tender throughout.
- Wash rice (2-3 rinses) to remove surface starch so it stays fluffy, not gummy. Do NOT over rinse the rice too much.
- Season lightly with sesame oil, salt, and sesame seeds—don’t overpower the fillings. Let the fillings shine!
- Chop fillings small so they mix evenly and the balls stay compact. I really suggest a food processor to save time and have almost perfect shopping. It is one of my best Asian kitchen tools that makes a huge difference.
- Cool fillings halfway before mixing because too warm ingredients make the rice balls fall apart (plus it’s hot to hold in your hand).
- Shape with gloves to avoid sticky hands and it makes shaping easy.
- Season the fillings and rice: Everything should be seasoned for the best flavor throughout.
- Store individually wrapped up to 24 hours; Also, let return to room temp before eating.
More Add Ins & Variations
Get creative and try new combinations and more fillings such as:
- Stir Fry Variation: Mix the rice in the pan with the filling plus sauce, and mix everything together, let it cool, then make your rice balls.
- Meat: bbq beef, char siu pork, soy-glazed chicken, crumbled Korean BBQ tofu, teriyaki chicken, garlic beef
- Seafood: tuna mayo, raw fish, shrimp, kani crab stick with cream cheese
- Egg: jammy eggs chopped up, Korean drug egg/mayak eggs, gochujang egg, chopped omelet
- Vegetarian: sautéed shiitake, pickled radish (danmuji), seasoned bean sprouts (easy to buy pre-made at the Korean grocery), carrots with scallions and a little celery
- Vegan: gochujang mushrooms, roasted sweet potato cubes, seasoned tofu crumbles
Mix-In Boosters
- Korean seaweed flakes (gim-jaban)
- Kimchi (finely chopped)
- Gochujang or gochugaru
- Scallions
- Toasted sesame seeds
- Cucumber or carrot (tiny dice)
- Furikake
- Perilla leaves (chopped)
Coatings
- Crushed roasted seaweed
- Toasted sesame seeds
- Furikake blend
- Shredded gim flakes
Flavor Variations
- Spicy: add gochujang, chili flakes, or chili crisp
- Savory-sweet: add a touch of honey or mirin to the rice seasoning
- Mango or Pickled: Add mango bits in a raw tuna variation with spicy sauce or add pickled ginger or pickled ingredients to a seafood version.
- Crispy exterior: roll in gim-jaban and lightly pan-toast
- Bigger meal version: wrap in large seaweed sheets like triangle samgak-gimbap
- Serving for a large dinner group: have sheets of roasted seaweed paper, Korean side dishes, chili oil, Asian dipping sauces, and an assortment of rice balls. Then the group can “build their own” and it makes a great conversation starter.
How to Serve Korean Rice Balls
Serving these finger foods is best the day of, served warm or at room temperature. These Korean rice balls pair perfectly with dipping sauces or sides like:
- Korean pickled radish (danmuji)
- Kimchi
- Gochujang mayo
- Wasabi mayo
- A simple seaweed soup or easy homemade miso soup
- Korean roasted seaweed sheets
- Banchans copycat Japanese BBQ Sauce
Serve jumeokbap at a party, potluck, in a bento box…and many more food ideas.
Have a rice ball recipe “party” where you and a friend or a few friends gather and make various flavors of rice balls together. This reminds me of making lumpia or rice paper spring rolls, as it just gets people together in the kitchen for making food, bonding, and eating.
Storage
- Keep in an airtight container and even better, wrap individually in plastic wrap.
- Refrigerate up to 3 days.
- For best texture, let them come to room temp (rice softens).
- Do not microwave if they contain mayonnaise or roe — enjoy cold or room temp.
Frequently Asked Questions
Can I use short-grain rice?
No. Medium-grain gives the perfect firm-but-soft texture. Short grain is much stickier and can be used, but it is not ideal.
Can I use day-old rice?
Warm it and add a teaspoon of water to rehydrate. Fresh warm rice works best.
Why not rinse the rice too much?
If over-rinsed, rice becomes less sticky, causing the balls to fall apart.
Can I freeze Korean rice balls?
Not recommended — the texture becomes crumbly.
How do Korean convenience stores make them shiny?
A light brush of sesame oil or your seasoning sauce.
And that’s it — your epic, flavor-packed guide to making Korean rice balls at home, complete with six delicious filling recipes you can mix, match, and totally make your own.
I hope this inspires you to get in the kitchen, have fun with the flavors, and build a little rice ball station that feels like pure magic.
Also, if you whip up a batch, drop a comment and tell me which filling you tried (or what creative combo you came up with!).
I absolutely love seeing your creations and hearing how you made it your own. Happy rice ball making!
Korean Rice Balls with SIX Filling Variations (Jumeokbap)
Equipment
- Disposable food gloves This prevents the rice from sticking all over your hands.
- Spoon For mixing the rice ball mixtures and evenly measuring each portion
- Big Bowl For mixing rice with fillings
- small bowls For seasoned filling(s)
- knife
- Carbon Steel Pan or Skillet; Wok; Pot
- spatula
- Small Food Processor optional but a huge time saver and perfectly chops the ingredients
- Serving Platter
Ingredients
Rice Base
- 3 cups Cooked medium-grain rice warm, not hot; rest and fluff
Seasoning Sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp mirin
- 2 tsp honey or agave
- Salt to taste
Filling Ingredients (Choose 1–6)
Tuna and Kimchi
- Korean canned tuna spicy
- Kimchi chopped finely
Spam and Egg
- Lightly scrambled egg
- Small diced Spam pan seared till lightly crispy on sides
Pollack Roe with Light Spicy Mayo
- Pollack Roe seared, crumbled, and mixed with light spicy mayo and scallions
- green onion finely chopped
- Sriracha
- Mayonnaise
- Rice Vinegar
- Seaweed Gim: crushed roasted seaweed sheets
Beef Bulgogi
- Beef bulgogi marinated and seared; chopped into tiny morsels
Spicy Pork
- Korean Spicy Pork seared; saucy; chopped into tiny morsels
Vegan Mushroom Spinach
- Shiitake mushroom chopped into tiny bits; sauteed with oil, seasoning sauce and salt
- Korean Spinach blanched, hand squeezed, finely sliced
Instructions
Prepare Your Rice Balls Station:
- Have your rice near you with a rice paddle handy. Set up a big bowl for mixing rice with the fillings with a mixing spoon or spatula, small bowls of the fillings, and gloves.Have a platter nearby for the finished rice balls.Have the bowl with prepared filling(s) ready to go.3 cups Cooked medium-grain rice
- Make the seasoning sauce by combining soy sauce, mirin, honey, sea salt, and sesame oil in a small bowl. Mix well and set aside.1 tbsp sesame oil, 3 tbsp soy sauce, 1 tbsp mirin, 2 tsp honey, Salt to taste
Season the Rice and Add Filling:
- Scoop the rice in small batches to make about 3-5 rice balls into the big bowl. Add the seasoning sauce to the rice. Drizzle lightly with your desired amount of sauce. Not too much so the rice is tasty, but not wet.
- Choose your preferred filling(s). Add almost the same amount of your filling to the rice mixture and gently mix.When mixing, gently fold to combine without smashing the grains.Keep mixing the rice with the filling until the rice is coated, evenly colored, and everything is incorporated.
Shape the Rice Balls:
- Lightly oil your hands or wear gloves. Scoop about a tablespoon and a half of the rice balls mixture, press gently closing your fist, and shape into a ball. Repeat until all rice is used.
Finish & Serve:
- Roll finished rice balls in crushed seaweed or sesame seeds if desired. Serve immediately or pack for lunch/snacks.
SIX Filling Ideas and Preparation Instructions
Tuna Kimchi Filling
- Drain 1 can of tuna very well.Finely chop kimchi and add a little kimchi juice.MIx well.Add this to lightly seasoned rice so the kimchi flavor stands out.Korean canned tuna spicy, Kimchi chopped finely
Spam Filling
- Dice Spam into very tiny cubes. Pan-fry until golden and crisp, then cool slightly.Small diced Spam pan seared till lightly crispy on sides
- Whisk two eggs and soft-scramble in a lightly oiled pan until just set. Season with salt. Cool slightly.Chop the eggs up and then mix with the spam.Add this filling to lightly seasoned rice so it doesn't become too salty. For a lighter rice base, you can also just add a pinch of salt and mirin to the rice and then add this filling.Lightly scrambled egg
Pollack Roe with Light Spicy Mayo
- Combine pollack roe (mentaiko or myeongran jeot) with 1–2 teaspoons spicy mayo. (quick spicy mayo: sriracha, mayo, rice vinegar)Add finely chopped scallions.Mix gently to keep the roe texture intact.Pollack Roe, green onion, Sriracha, Mayonnaise, Rice Vinegar, Seaweed
Beef Bulgogi
- Thinly slice beef and marinate in bulgogi sauce (soy sauce, sugar, garlic, water, pepper, sake, hondashi, sesame oil), or puchase marinated beef bulgogi at the Korean market (makes this easy).Stir-fry until cooked through, then chop finely into morsels for easier mixing.Beef bulgogi
Spicy Pork
- Marinate thinly sliced pork (chili pepper paste, soy sauce, garlic, sugar, pear juice, onion, red pepper powder, and a little sesame oil), or buy pre-marinated spicy pork at the Korean market (much easier).Korean Spicy Pork
- Cook fully, searing and caramelizing slightly, then chop finely into tiny morsels so it blends into the rice.
Vegan Mushroom + Korean Spinach
- Sauté finely chopped Shiitake mushrooms in an oiled pan with salt and a drizzle of the seasoning sauce until browned.Shiitake mushroom
- Make quick Korean spinach by blanching spinach, squeezing out water by hand, then hand-slicing into fine pieces.Mix the mushrooms and spinach together. Add to the rice. Add a little more seasoning sauce, roll, and serve.Korean Spinach
Notes
- Use medium-grain rice for the stickiness needed to hold shape and the texture that is firm, yet tender throughout.
- Wash rice (2-3 rinses) to remove surface starch so it stays fluffy, not gummy. Do NOT over rinse the rice too much.
- Season lightly with sesame oil, salt, and sesame seeds—don’t overpower the fillings. Let the fillings shine!
- Chop fillings small so they mix evenly and the balls stay compact. I really suggest a food processor to save time and have almost perfect shopping. It is one of my best Asian kitchen tools that makes a huge difference.
- Cool fillings halfway before mixing—too warm ingredients make the rice balls fall apart (plus it’s hot to hold in your hand).
- Shape with gloves to avoid sticky hands and it makes shaping easy.
- Season the fillings and rice: Everything should be seasoned for the best flavor throughout.
- Store individually wrapped up to 24 hours; let return to room temp before eating.
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