Jumeokbap – Korean Rice Balls with Three Fillings Recipe
Jumeokbap, or Korean rice balls, are delicious handheld treats made with seasoned sushi rice and a variety of fillings including tuna mayo, beef with cheese and kimchi, or simple furikake seasoning. Perfect as appetizers or snacks, these flavorful rice balls offer a taste of authentic Korean cuisine, combining savory, tangy, and slightly spicy flavors wrapped neatly in bite-sized portions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 rice balls
- Category: Appetizers
- Method: Stovetop
- Cuisine: Korean
Ingredients
Rice Base
- 250 g sushi rice (dry weight), cooked
- 1 tablespoon sesame oil
- 1 pinch salt
- 1 package grilled nori sheets (crumbled, ideally Korean gim)
Tuna-Mayo Filling
- 160 g canned tuna, drained
- 2 tablespoons Japanese mayonnaise (Kewpie)
- 1 pinch pepper
- Green chili, fresh and chopped (optional)
Beef, Cheese and Kimchi Filling
- 150 g beef, thinly sliced
- Solid mozzarella or other melting cheese, in pieces
- 75 g kimchi, chopped
- 1 tablespoon kimchi juice
- Togarashi (Japanese chili pepper seasoning)
Garnishes and Trim
- Green onions, thinly sliced
- Japanese mayonnaise
- Tonkatsu sauce
Plain Version
- Furikake seasoning
Instructions
- Prepare Tuna-Mayo Filling: In a bowl, combine the drained tuna, Japanese mayonnaise, a pinch of pepper, and chopped green chili if you want extra heat. Stir until well mixed and set aside.
- Season the Rice: In a separate large bowl, mix the cooked sushi rice with sesame oil and a pinch of salt to evenly coat the grains for added flavor.
- Shape Rice Balls: Take a handful of the seasoned rice and flatten it slightly in the palm of your hand to create a base.
- Fill Rice Balls: Place a spoonful of the chosen filling (e.g., tuna-mayo mixture) onto the flattened rice, then fold the rice over to encase the filling completely, shaping it into a compact ball. Repeat this for the desired number of rice balls.
- Alternate Filling Options: For the beef, cheese and kimchi version, sauté the thinly sliced beef until cooked, mix with chopped kimchi, kimchi juice and togarashi seasoning. Then stuff this mixture with small pieces of mozzarella into the rice balls as described above.
- Optional Garnishing: Sprinkle crumbled nori (gim) over the rice balls or mix furikake seasoning into the rice for a simple, plain variation. Garnish with green onions, a drizzle of Japanese mayonnaise, and a touch of tonkatsu sauce before serving.
- Serve: Arrange the jumeokbap on a platter and serve as appetizers or snacks. They are best enjoyed fresh but can be wrapped and stored for a short period.
Notes
- You can customize the fillings with your preferred ingredients to suit your taste.
- Using slightly warm rice helps it stick better when forming the balls.
- If the rice is too sticky or dry, add a little more sesame oil or a splash of water to help bind the rice.
- Be careful not to overstuff the balls to prevent them from breaking apart.
- These rice balls are best eaten the same day for optimal freshness and texture.
