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Korean Rice Balls Recipe

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★★★★★

5 from 81 reviews

Korean Rice Balls are a delightful and versatile snack made with seasoned short-grain rice combined with a variety of flavorful fillings like tuna mayonnaise, bulgogi beef, kimchi, or soy sauce chicken. These bite-sized balls are enhanced with roasted seaweed flakes, sesame seeds, and optional Korean red pepper flakes for a perfect balance of tastes and textures. Ideal for a quick snack or a light meal, they can be served immediately or stored for later enjoyment.

Ingredients

Scale

Rice Base

  • 2 cups cooked short-grain rice (warm)
  • 1 tablespoon sesame oil
  • ½ teaspoon salt

Fillings (choose one or mix)

  • 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

Additional Flavorings

  • 2 tablespoons roasted seaweed flakes (gim)
  • 1 tablespoon sesame seeds
  • 1 teaspoon soy sauce
  • ½ teaspoon gochugaru (Korean red pepper flakes, optional)

Instructions

  1. Prepare the Rice: Cook the short-grain rice according to package instructions until it is slightly sticky but not mushy. While the rice is still warm, mix in the sesame oil and salt thoroughly to enhance its flavor.
  2. Prepare the Filling: Select your preferred filling or mix fillings. For tuna, mix with mayonnaise to create a creamy texture. If using bulgogi beef or chicken, finely chop or shred them so they blend smoothly with the rice.
  3. Mix the Rice and Fillings: In a large bowl, combine the seasoned rice with your chosen filling(s). Add the roasted seaweed flakes, sesame seeds, soy sauce, and optional gochugaru. Gently mix everything together until the ingredients are evenly incorporated.
  4. Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Take about ¼ cup of the rice mixture and press it firmly into a compact ball shape. Repeat this until all the mixture is used.
  5. Serve or Store: Enjoy the rice balls immediately as a snack or light meal. Alternatively, wrap them in plastic wrap and store in the refrigerator for up to 24 hours. They can be eaten cold or allowed to reach room temperature before serving.

Notes

  • Use warm rice for the best texture and easier shaping.
  • If desired, add gochugaru for a mild spicy kick, but it is optional based on personal preference.
  • Wet your hands before shaping to prevent sticking and to create smooth, compact rice balls.
  • Rice balls can be customized with different fillings or combinations for variety.
  • Consume within 24 hours for optimal freshness and food safety.

Keywords: Korean rice balls, dosirak, rice snacks, bulgogi, tuna rice balls, kimchi rice balls, Korean cuisine, easy snack

Find it online: https://kitchenbyclara.com/korean-rice-balls-recipe/