These Korean Rice Balls (Jumeokbap) feature sticky rice balls stuffed with ground bulgogi beef and vegetables, then coated in furikake seasoning. An easy, customizable, and quick snack that the whole family will love!
What Makes This Recipe Great
In Korean cuisine, Korean rice balls, or jumeokbap (주먹밥), is a popular dish made of balls of cooked sticky rice mixed with various proteins and fresh veggies that are commonly enjoyed as a picnic food or lunch box food. They are covered in seaweed seasoning for an easy lunch or delicious snack and are nutritious and kid-friendly. My kids love this meal and ask for it often.
“Jumeok” is the Korean word for fist, and “bap” means rice (fist rice). The name comes from the way it’s made. You squeeze the rice mixture in your fist so it sticks together, then form into delicious rice balls. Some people like to add the meat or protein at the center and wrap the rice around it, but I just like to mix everything together and then shape it into balls.
The resulting dish is full of flavor, delicious, and filling! It can be served as a complete meal, snack, appetizer, or side dish. One of the best things about this recipe is that it’s easily customized to whatever protein and veggies you have on hand. Plus it’s a great way to use leftover rice!
Here’s a Short Video of This Recipe
Ingredient Notes
- sesame oil
- onion
- carrot
- mushroom
- ground beef
- cooked rice: Short grain rice or medium grain white rice. Leftover sushi rice works great.
- furikake
Bulgogi Sauce
- soy sauce
- rice wine vinegar
- brown sugar
- garlic clove
Step-by-Step Instructions
- Whisk together all ingredients for the bulgogi sauce and set aside.
- Heat sesame oil in a skillet over medium-high heat.
- Add onion, carrot, and mushrooms, and sauté until soft and the onion is translucent, about 3 minutes.
- Add ground beef, and cook stirring for 4-5 minutes until fully browned.
- Pour the bulgogi sauce in, along with rice. Stir until combined and the sauce is evenly distributed.
- Remove from heat and transfer to a large bowl. Set aside until cool enough to handle.
- Place furikake seasoning in a bowl. Using clean hands (I recommend wearing plastic gloves), take about 2½ tbsp of the mixture (I used a scoop) and squeeze tightly in your fist until compact, then shape into a ball. Roll in the furikake to coat, then repeat with the rest of the rice mixture. Enjoy warm!
Expert Tips
- Squeeze the rice and meat mixture tightly in your fist to get as compact balls as possible before shaping them into balls. Otherwise, it can fall apart.
- Furikake is a seasoning made of chopped-up toasted and seasoned seaweed flakes, sesame seeds, and salt. I get mine from Trader Joe’s, but you can also order it online.
- I’m sharing ground beef bulgogi rice balls, but they can come with other flavorful fillings such as seasoned anchovies, tuna, kimchi, and more. Feel free to make them with whatever you have on hand.
- Short-grain rice or medium-grain white rice. Leftover sushi rice works great.
Serving Tips
Eat these Korean rice balls on their own or as part of a meal. Dip them into soy sauce, mayonnaise, hot sauce, or sriracha mayo.
Storage Tips
These simple rice balls are best served right away. However, you can store leftovers in the refrigerator in an airtight container for 2 to 3 days. Reheat gently in the microwave.
To freeze, wrap the individual balls in a plastic cling wrap, then place them in a freezer-safe resealable bag. Store in the freeze for up to one month.
More Korean Side Dishes & Recipes
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Easy Korean Rice Balls (Jumeokbap Recipe)
Ingredients
- 1 tbsp sesame oil
- 1/4 onion finely chopped
- 1/4 cup carrot finely diced
- 1/4 cup mushroom finely diced
- 1/2 lb ground beef
- 3 cups cooked rice short or medium grained rice
- 1/2 cup furikake
Bulgogi Sauce
- 2 tbsp soy sauce or tamari sauce, for gluten free
- 1 tbsp rice wine vinegar
- 2 tsp brown sugar
- 1 garlic clove minced
Instructions
- Whisk together all ingredients for the bulgogi sauce and set aside.
- Heat sesame oil in a skillet over medium high heat.
- Add onion, carrot, and mushrooms, and sauté until soft and the onion is translucent, about 3 minutes.
- Add ground beef, and cook stirring for 4-5 minutes until fully browed.
- Pour the bulgogi sauce in, along with rice. Stir until combined and the sauce is evenly distributed.
- Remove from heat and transfer to a large bowl. Set aside until cool enough to handle.
- Place furikake seasoning in a bowl. Using your hands (I recommend wearing gloves), take about 2½ tbsp of the mixture (I used a scoop) and squeeze tightly in your fist until compact, then shape into a ball. Roll in the furikake to coat, then repeat with the rest of the rice mixture. Enjoy warm!
Video
Notes
Expert Tips
- Squeeze the rice and meat mixture tightly in your fist to get as compact balls as possible before shaping them into balls. Otherwise, it can fall apart.
- Furikake is a seasoning made of chopped-up toasted and seasoned seaweed flakes, sesame seeds, and salt. I get mine from Trader Joe’s, but you can also order it online.
- I’m sharing ground beef bulgogi rice balls, but they can come with other flavorful fillings such as seasoned anchovies, tuna, kimchi, and more. Feel free to make them with whatever you have on hand.
- Short-grain rice or medium-grain white rice. Leftover sushi rice works great.
Serving Tips
Eat these Korean rice balls on their own or as part of a meal. Dip them into soy sauce, mayonnaise, hot sauce, or sriracha mayo.Storage Tips
These simple rice balls are best served right away. However, you can store leftovers in the refrigerator in an airtight container for 2 to 3 days. Reheat gently in the microwave. To freeze, wrap the individual balls in a plastic cling wrap, then place them in a freezer-safe resealable bag. Store in the freeze for up to one month.Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
This recipe really is easy. And flexible. Instead of beef, I used canned mackerel, because that is what I had on hand! I didn’t cook the mackerel, just mixed it in with the cooked ingredients and it worked fine.