Description
Easy Korean Rice Balls (Jumeokbap) are delightful bite-sized treats made with seasoned rice combined with various fillings including ham and spinach, egg and pickled radish, and mushroom with vegetables. These savory rice balls are perfect as a snack, lunchbox addition, or picnic food, showcasing classic Korean flavors with an easy stovetop method.
Ingredients
Ham and Spinach Rice Balls
- 2 cups (400 g) cooked short grain white rice (warmed)
- ½ cup (125 g) minced ham
- 2 tsp (10 ml) oil
- 2 cups (60 g) baby spinach (loosely packed)
- 1 green onion (finely chopped)
- 1 tsp (5 ml) Korean soup soy sauce (gukganjang)
- Salt and pepper (to taste)
Egg and Pickled Radish Rice Balls
- 2 cups (400 g) cooked short grain white rice (warmed)
- 4 hard boiled egg yolks
- 2 hard boiled egg whites
- ½ cup (75 g) finely minced pickled radish (or any pickled vegetable)
- 1½ tbsp (20 g) mayonnaise
- Salt (to taste)
Mushroom and Vegetable Rice Balls
- 2 cups (400 g) cooked short grain white rice (warmed)
- 2 tsp (10 ml) oil
- ½ cup (50 g) finely chopped shiitake mushroom (or other mushroom of your choice)
- ½ cup (75 g) finely chopped red pepper
- 2 green onions (finely chopped)
- 1 tsp (5 g) minced garlic
- ½ tsp (2 g) ginger paste
- 1 tsp (5 ml) Korean soup soy sauce (gukganjang)
- 1 tsp (5 ml) sesame oil
- Salt and pepper (to taste)
Instructions
- Prepare Ham and Spinach Mixture: Heat oil in a skillet over medium heat. Sauté baby spinach and green onion until wilted, taking care not to use too much oil to prevent sticking. Season with Korean soup soy sauce. Remove from heat.
- Mix Ham and Spinach with Rice: In a mixing bowl, combine warmed cooked rice, minced ham, and the sautéed spinach mixture. Mix thoroughly to distribute ingredients evenly.
- Shape Ham and Spinach Rice Balls: Take a heaping tablespoonful of the mixture and gently squeeze it to form a compact ball about 1½ inches in diameter. Set aside.
- Prepare Egg and Pickled Radish Mixture: Finely chop the hard-boiled egg whites. Mash the hard-boiled egg yolks using a strainer and a spoon to crumble them smoothly.
- Combine Egg Mixture with Rice: In a mixing bowl, combine the mashed egg yolks, chopped egg whites, minced pickled radish, warmed cooked rice, and mayonnaise. Mix well and season with salt to taste.
- Shape Egg and Pickled Radish Rice Balls: Form the mixture into tight balls approximately 1½ inches in size. Set aside.
- Prepare Mushroom and Vegetable Mixture: Heat oil in a skillet over medium heat. Sauté finely chopped shiitake mushrooms, red pepper, green onions, minced garlic, and ginger paste until the mushrooms are soft. Season with Korean soup soy sauce and sesame oil.
- Mix Mushroom and Vegetable with Rice: Transfer the sautéed mixture to a mixing bowl and combine with warmed cooked rice. Season with salt and pepper to taste and mix evenly.
- Shape Mushroom and Vegetable Rice Balls: Compress the mixture into balls about 1½ to 2 inches in diameter, ensuring they hold together firmly.
Notes
- Use short grain white rice for the best stickiness and texture.
- Adjust seasoning according to taste, especially soy sauce and salt levels.
- Rice balls are best served fresh but can be wrapped in plastic wrap and refrigerated for up to 1 day.
- Feel free to customize fillings based on available ingredients or preferences.
- Warming the rice before mixing helps with easier shaping of rice balls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
