Korean Jumeokbap Rice Balls (Print-Friendly Format)
Flavorful rice balls mixed with kimchi, seaweed, gochujang, and sesame for a tasty, portable Korean snack.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups cooked short-grain rice
02 -
1 tablespoon sesame oil
03 -
1 tablespoon soy sauce
04 -
1 tablespoon gochujang (Korean chili paste)
05 -
1 teaspoon garlic powder
→ Mix-Ins and Garnishes
06 -
1/4 cup chopped kimchi
07 -
1 tablespoon sesame seeds
08 -
2 tablespoons roasted seaweed flakes
09 -
1 tablespoon chopped green onions
10 -
Salt to taste
# How to Make It:
01 -
In a large mixing bowl, thoroughly combine cooked short-grain rice with sesame oil, soy sauce, gochujang, and garlic powder, ensuring the grains are evenly coated.
02 -
Fold in chopped kimchi, sesame seeds, roasted seaweed flakes, and chopped green onions. Mix until ingredients are distributed uniformly.
03 -
With slightly dampened hands, shape the mixture into small balls approximately the size of a golf ball, applying gentle pressure for cohesion.
04 -
Sprinkle extra sesame seeds or additional roasted seaweed flakes over the top for enhanced presentation, if desired.
05 -
Serve immediately or store in a sealed container for later consumption.
# Extra Tips:
01 -
Handling the rice with damp hands prevents sticking and yields neater rice balls.