Dinner

Korean Rice Balls Recipe

Name: Korean Rice Balls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice (warm); 1 tablespoon sesame oil; ½ teaspoon salt; ½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise; ½ cup cooked bulgogi beef, finely chopped; ½ cup finely chopped kimchi (squeeze out excess liquid); ½ cup shredded cooked chicken with soy sauce; 2 tablespoons roasted seaweed flakes (gim); 1 tablespoon sesame seeds; 1 teaspoon soy sauce; ½ teaspoon gochugaru (Korean red pepper flakes, optional)

ByClara Bennett January 10, 2026January 10, 2026

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Introduction

Korean Rice Balls are a delicious and versatile snack that combines sticky rice with flavorful fillings like tuna, bulgogi, or kimchi. These bite-sized treats are perfect for lunchboxes, picnics, or a quick meal on the go.

Six round rice balls with a golden-brown crispy outer layer mixed with green herbs and small black seaweed pieces sit neatly inside a white rectangular dish. The rice balls have a textured surface with shiny spots where the light hits, showing a mix of cooked rice grains and green bits of herbs. The dish is placed on a wooden table with a white marbled texture in the background and a folded white cloth slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked short-grain rice (warm)
1 tablespoon sesame oil
½ teaspoon salt
½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise
½ cup cooked bulgogi beef, finely chopped
½ cup finely chopped kimchi (squeeze out excess liquid)
½ cup shredded cooked chicken with soy sauce
2 tablespoons roasted seaweed flakes (gim)
1 tablespoon sesame seeds
1 teaspoon soy sauce
½ teaspoon gochugaru (Korean red pepper flakes, optional)

Instructions

Step 1: Cook the short-grain rice according to package instructions until slightly sticky but not mushy. While the rice is still warm, mix in sesame oil and salt to enhance the flavor.
Step 2: Prepare your filling by choosing from tuna mixed with mayonnaise, finely chopped bulgogi beef, shredded chicken with soy sauce, or chopped kimchi with excess liquid squeezed out.
Step 3: In a large bowl, combine the seasoned rice with your chosen filling. Add roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. Mix gently until everything is evenly distributed.
Step 4: Wet your hands lightly with water to prevent sticking. Take about ¼ cup of the rice mixture and press it firmly into a ball shape. Repeat until all the rice mixture is used.
Step 5: Serve the rice balls immediately, or wrap them in plastic wrap for later use.

Tips & Variations

Use a variety of fillings or mix them together for added flavor and texture.
Wet your hands frequently when shaping to prevent rice from sticking.
Add a small piece of pickled radish inside each ball for a crunchy surprise.
If you prefer a spicier kick, increase the amount of gochugaru to taste.

Storage

Store wrapped rice balls in the refrigerator for up to 24 hours. They can be enjoyed cold or brought to room temperature before eating. Avoid freezing as it may change the texture of the rice.

How to Serve

Six golden brown rice balls with a crispy outer layer are neatly arranged in two rows inside a white rectangular dish. Each rice ball is speckled with bright green chopped herbs and dark bits of seaweed, giving them a textured, slightly glistening appearance. The dish is placed on a smooth white marbled surface, and soft natural light highlights the rice’s glistening grains and the fresh green garnish. In the background, a blurred wooden box and a folded white cloth can be seen, adding a warm and clean atmosphere to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for these rice balls?

Short-grain rice works best due to its sticky texture, which helps the rice balls hold together. Medium-grain rice can be used, but long-grain rice is not recommended as it tends to be too dry and loose.

How do I prevent the rice from sticking to my hands?

Keep your hands slightly wet with water while shaping the rice balls to prevent sticking. You can also lightly oil your hands with a neutral oil if preferred.