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    Cook With Dana » Recipes » Recipes

    Published: Oct 15, 2021 · Modified: Aug 22, 2023 by Dana · This post may contain affiliate links · Leave a Comment

    Korean Rice Balls

    Jump to Recipe Jump to Video Print Recipe
    korean rice balls jemeokbap

    Jemeokbap (korean rice balls) is a super delicious snack that goes PERFECTLY with spicy food. Think about how delicious these rice balls are with tteukbokki sauce!

    You can also make these when you’re packing a picnic. Be careful though, these are super addicting and you know that you can’t eat just one!

    korean rice balls jemeokbap

    Ingredients you need for your korean rice balls:

    Vegetable & spam rice ball:

    • carrot
    • onion
    • spam
    • vegetable oil
    • salt
    • sesame oil
    • spinach
    • cooked white rice (leftover rice is great for this!)
    • sesame seeds

    kimchi rice ball:

    • kimchi
    • garlic
    • oil
    • soy sauce
    • fish sauce
    • gochujang (red pepper paste)
    • sugar
    • sesame oil
    • white rice (leftover rice is great for this!)
    • roasted seaweed
    • sesame seeds

    Steps to make the korean rice balls:

    Vegetable & spam rice ball:

    • Step 1. Peel 1 carrot and dice in small pieces. Dice white onion and spam in small pieces. Make sure all the pieces are small and are relatively the same size. Cooking tip: Keep in mind that the more filling you make, the more rice you need. More filling can cause the rice ball to fall apart.
    • Step 2. On a medium heat pan, add 1 tablespoon oil and spam. Cook for one minute and add onion and carrots. Once onions are translucent, add 1 cup chopped spinach and 2 cups of cooked rice.
    • Step 3. Set rice aside to cool down. To make the rice ball, grab some rice and squeeze in a ball so the rice sticks together. Then gently roll in a ball. Garnish with sesame seeds.

    Kimchi rice ball:

    • Step 1. Place ½ cup of kimchi in a bowl. Cut the kimchi with scissors into small pieces. Mince 2-3 cloves of garlic.
    • Step 2. On a medium heat pan, add 1 tablespoon oil, garlic, and kimchi. Saute for one minute. Next, add 2 cups of cooked rice. Then add 1 tablespoon soy sauce, 1 tablespoon fish sauce, ½ tablespoon gochujang, 1 teaspoon sugar and ½ teaspoon sesame oil. Mix everything together until well combined.
    • Step 3. Set aside rice to cool down. To make the rice ball, grab some rice and squeeze in a ball so the rice sticks together. Then gently roll in a ball.
    • Step 4. Grab some roasted seaweed and gently crush into small pieces. Roll the rice ball in the seaweed and garnish with sesame seeds.

    More Delicious Korean Recipes:

    • Soy Garlic Korean Fried Chicken – crispy and flavorful chicken that is brushed with a sweet soy garlic sauce
    • Spicy Korean Chicken Wings in Air Fryer – These wings are so crispy with a light brushing of gochujang honey sauce.
    • Sweet and Savory Beef Short Ribs – these korean marinated short ribs are made in the air fryer for a quick dinner!
    • Delicious korean BBQ short ribs in the plate.
      LA Galbi (Korean Marinated Short Ribs)
    • Soybean paste stew with tofu, green onions, peppers, and meat served with rice and kimchi.
      Doenjang Jjigae (Korean Fermented Soybean Paste Stew)
    • Grilled pork belly with lettuce and kimchi on the side.
      Korean Pork Belly BBQ (Samgyeopsal)
    • Seafood Corn Cheese Dip
      Korean Corn Cheese
    korean rice balls Jemeokbap
    Print Recipe Pin Recipe
    5 from 2 votes

    Korean Rice Ball

    Korean rice balls have many different flavors such as spam and kimchi
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Appetizer, Main Course
    Cuisine: korean
    Servings: 4 people
    Calories: 201kcal
    Author: Dana

    Ingredients

    vegetable and spam rice ball

    • 1 carrot peeled and diced
    • ¼ onion diced
    • ¼ one can of spam diced
    • 1 tablespoon vegetable oil
    • 1½ teaspoon sesame oil
    • 1 cup spinach cut in small pieces
    • 2½ cups cooked white rice leftover rice is best
    • sesame seeds garnish

    kimchi rice ball

    • ½ cup kimchi chopped in tiny pieces
    • 1 tablespoon garlic minced
    • 1 tablespoon vegetable oil
    • 1 tablespoon soy sauce
    • 1 tablespoon fish sauce
    • ½ tablespoon gochujang (red pepper paste)
    • 1 teaspoon sugar
    • ½ teaspoon sesame oil
    • 2 cups cooked white rice
    • roasted seaweed broken in small pieces
    • sesame seeds for garnish

    Instructions

    Vegetable & spam rice ball

    • Peel carrot and dice in small pieces. Dice white onion and spam in small pieces. Make sure all the pieces are small and are relatively the same size. Cooking tip: Keep in mind that the more filling you make, the more rice you need. More filling can cause the rice ball to fall apart.
    • On a medium heat pan, add oil and spam. Cook for one minute and add onion and carrots. Once onions are translucent, add chopped spinach and rice.
    • Set aside rice. To make the rice ball, grab some rice and squeeze in a ball so the rice sticks together. Then gently roll in a ball. Garnish with sesame seeds.

    Kimchi rice ball

    • Place kimchi in a bowl. Cut the kimchi with scissors into small pieces. Mince garlic.
    • On a medium heat pan, add oil, garlic, and kimchi. Saute for one minute. Next, add cooked rice. Then add soy sauce, fish sauce, gochujang, sugar and sesame oil. Mix everything together until well combined.
    • Set aside rice. To make the rice ball, grab some rice and squeeze in a ball so the rice sticks together. Then gently roll in a ball.
    • Grab some roasted seaweed and gently crush into small pieces. Roll the rice ball in the seaweed and garnish with sesame seeds.

    Video

    @cookwithdana

    you have to eat these korean rice balls (jumeokbap) with some spicy tteukbokki! 🍘 #cookingasmr #easyrecipes #koreansnacks

    ♬ original sound – cookwithdana

    Nutrition

    Calories: 201kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 498mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1635IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

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    5 from 2 votes (2 ratings without comment)

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    Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

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