Korean Rice Balls (Jumeokbap) | Yeji's Kitchen Stories
Korean Rice Balls (Jumeokbap)
15 mins prep
These Korean rice balls (jumeokbap) are made with short-grain rice, various cooked veggies, bulgogi beef, and covered in seaweed or pickled radish. They are perfect for a quick meal or an on-the-go snack. Scroll down to see three rice ball recipes!
For Beef & Veggie Rice Balls:
Cook the bulgogi beef according to my recipe for Bulgogi Beef Sesame Soba Noodles.
Season the cooked rice with sesame oil and a pinch of salt. Add ⅓ of the cooked bulgogi beef and ⅓ of the cooked carrot & chives mixture to the rice. Mix well until combined.
Wearing food-safe gloves, place 2-3 tablespoons of the rice mixture onto the palm of your hands and shape it into a ball.
For Beef & Pickled Radish Rice Balls:
Season the cooked rice with sesame oil and a pinch of salt. Add ⅓ of the cooked carrot & chives mixture, and finely diced pickled radish to the rice. Mix well until combined.
Wearing food-safe gloves, flatten about 1-2 tablespoons of the rice mixture onto the palms of your hands. Add about 1 tablespoon of the bulgogi beef filling and top it with some rice. Gather the rice between your hands to shape it into a ball, making sure to encase the filling.
For Beef & Roasted Seaweed Rice Balls:
Season the cooked rice with sesame oil and a pinch of salt. Add the remaining ⅓ of the cooked carrot & chives mixture and the remaining bulgogi beef to the rice. Mix well until combined.
Wearing food-safe gloves, place 2-3 tablespoons of the rice mixture onto the palm of your hands and shape it into a ball.
Crush a packet of roasted seaweed and roll the rice balls in the seaweed, making sure to completely coat the outside.
