Name: Korean Rice Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 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)

Jump to Recipe

If you’ve ever wanted a fun, flavorful snack that brings both comfort and excitement to your table, Korean Rice Balls are your answer. These delightful orbs are packed with savory fillings, flecked with toasted seaweed and a hint of spice, making every bite absolutely irresistible. Whether you’re after an after-school treat, a potluck hit, or a quick and cheerful lunch, Korean Rice Balls deliver big on taste and charm, promising to brighten up any meal with their chewy texture and playful simplicity.

Ingredients You’ll Need

Gathering your ingredients for Korean Rice Balls couldn’t be more straightforward, yet each item is thoughtfully chosen to deliver the perfect balance of flavor, texture, and color. Here’s what you’ll need, plus a few handy notes for bringing these tasty snacks to life:

Cooked short-grain rice: The sticky texture of short-grain rice helps the balls hold their shape perfectly—use it while still warm for effortless shaping.
Sesame oil: Just a tablespoon gives the rice a nutty fragrance and helps prevent sticking.
Salt: Enhances the rice’s flavor for that subtle, seasoned touch.
Canned tuna mixed with mayonnaise: Creamy and protein-packed, this filling is a crowd-pleaser with its gentle richness.
Cooked bulgogi beef (finely chopped): Brings deep, savory notes to your rice balls—make sure to chop it small for easy mixing.
Finely chopped kimchi (squeeze out excess liquid): Adds a tangy kick and a pop of color; draining keeps the rice from getting soggy.
Shredded cooked chicken with soy sauce: For those who love a milder, subtly savory filling.
Roasted seaweed flakes (gim): These flakes tuck a little ocean flavor and toasty crunch into every bite.
Sesame seeds: For added texture and a bit of nutty flavor—toast them for even more aroma.
Soy sauce: A splash boosts umami and ties the flavors together.
Gochugaru (Korean red pepper flakes, optional): Choose this if you’d like a gentle, smoky heat.

How to Make Korean Rice Balls

Step 1: Prepare the Rice

Begin with perfectly cooked short-grain rice. Follow the package instructions for best results—you’re aiming for soft, fluffy grains that are slightly sticky but definitely not mushy. While your rice is still warm, gently fold in the sesame oil and salt. This simple step doesn’t just add flavor, it creates the perfect foundation for those classic chewy Korean Rice Balls you’re about to make.

Step 2: Prepare the Filling

Now comes the fun part—deciding on your fillings! You can stick with one, or do a mixed batch for variety. Tuna gets a creamy upgrade with a swirl of mayo, while bulgogi beef and soy-sauced chicken give a savory punch. Make sure to chop or shred everything finely so each bite is satisfyingly even. If you’re using kimchi (highly recommended), squeeze out as much liquid as possible for crisp, non-soggy results.

Step 3: Mix the Rice and Fillings

In a large bowl, add your seasoned rice and chosen filling(s). Sprinkle in the roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if you want some heat. Use clean, gentle hands or a spoon to mix everything together until it’s beautifully combined—this way, every ball will be packed with flavor in every bite.

Step 4: Shape the Rice Balls

Time to get a little hands-on! Lightly wet your hands to keep the rice from sticking. Grab a small handful of the mixture (about a quarter cup), and press it firmly between your palms, shaping it into a compact ball. Don’t worry about making them perfect—homemade Korean Rice Balls are all about that personal touch. Continue until you’ve used all the mixture.

Step 5: Serve or Store

You can enjoy your freshly made Korean Rice Balls right away, or wrap them individually in plastic wrap to keep them moist and fresh. They’ll hold up beautifully in the fridge for up to 24 hours—making them a great option for lunchboxes, snacks, or on-the-go lunches the next day.

How to Serve Korean Rice Balls

Garnishes

Korean Rice Balls shine with just a simple sprinkle of roasted sesame seeds or an extra pinch of seaweed flakes. For a fresh touch, add some sliced scallions or a few chili threads on top. These little details make them extra eye-catching and inviting.

Side Dishes

Round out your meal by serving Korean Rice Balls with a light miso soup, crisp pickled vegetables, or a refreshing cucumber salad. These sides bring balance and some extra crunch, complementing the savory, chewy rice balls while transforming your spread into a mini Korean feast.

Creative Ways to Present

Don’t be afraid to get playful! Arrange your Korean Rice Balls in bento boxes with colorful dividers, or set them out on a platter lined with shiso leaves. If you’re feeling extra fancy, skewer them for cocktail-style nibbles, or cut them in half to show off those gorgeous fillings inside.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though I wouldn’t count on it!), simply wrap each Korean Rice Ball tightly in plastic wrap and store them in an airtight container. They’ll stay fresh in the refrigerator for up to 24 hours—perfect for a quick snack or lunchbox option the next day.

Freezing

While Korean Rice Balls are best enjoyed fresh, you can freeze them for up to a month. Just be sure to wrap each ball well with plastic and pop them into a freezer-safe bag or container. Thaw in the refrigerator overnight before eating or reheating for the tastiest results.

Reheating

To reheat, simply remove the plastic and warm your Korean Rice Balls in the microwave for about 20–30 seconds. Cover them with a damp paper towel to keep them from drying out, and they’ll be just as soft and satisfying as when they were freshly made.

FAQs

Can I use leftover rice for Korean Rice Balls?

Absolutely! Day-old rice works fine, especially if you warm it up slightly and moisten with a bit of water so it becomes sticky again. Just make sure the rice isn’t overly dry or hard.

Do I need to use all the suggested fillings?

Not at all—feel free to stick with your favorites or try just one filling for simplicity. The beauty of Korean Rice Balls is how customizable they are, so play around and find your perfect combo.

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

Lightly wetting your hands with water before shaping each ball is the best trick. You can also rub a tiny drop of sesame oil on your palms for a little extra non-stick help and extra flavor.

Can Korean Rice Balls be made vegan?

Definitely! Skip the tuna and meats, and use seasoned sautéed mushrooms, tofu, or vegan kimchi as your filling. Korean Rice Balls are incredibly adaptable to all kinds of dietary needs.

Are Korean Rice Balls spicy?

They don’t have to be! The gochugaru is completely optional, so you can leave it out for a milder snack. If you love a bit of heat, sprinkle a little more in or serve with a spicy dipping sauce.

Final Thoughts

Korean Rice Balls have an amazing way of bringing people together, whether you’re making them for a fun family project or packing them up for a picnic with friends. Give them a try and let each bite transport you to a world of comforting flavors and cheerful bites—you might just find yourself making these tasty snacks on repeat!

Korean Rice Balls Recipe

★★★★★

4.8 from 14 reviews

Author: Mariam
Total Time: 35 minutes
Yield: Makes about 12 rice balls 1x
Diet: Vegetarian

Print Recipe

Description

These Korean Rice Balls are a delightful fusion of flavors and textures, perfect for a tasty snack or light meal. Made with a base of warm short-grain rice seasoned with sesame oil and salt, these rice balls are filled with a variety of savory ingredients like tuna, bulgogi beef, kimchi, and shredded chicken. The addition of seaweed flakes, sesame seeds, and Korean red pepper flakes adds a delicious depth of flavor to these handheld treats.

Instructions

Prepare the Rice: Cook the short-grain rice according to package instructions. Mix in sesame oil and salt while the rice is warm.
Prepare the Filling: Choose and prepare your desired fillings, ensuring they are finely chopped or mixed for even distribution.
Mix the Rice and Fillings: Combine the seasoned rice with the fillings in a bowl, adding seaweed flakes, sesame seeds, soy sauce, and gochugaru. Gently mix until well combined.
Shape the Rice Balls: With damp hands, shape the rice mixture into balls, using about ¼ cup for each. Repeat until all the rice is used.
Serve or Store: Enjoy the rice balls immediately or refrigerate wrapped in plastic for up to 24 hours.

Notes

You can customize the fillings to suit your preferences, such as using different proteins or adding vegetables.
For a vegetarian version, swap out the meat fillings for tofu or more vegetables.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer, Snack
Method: Mixing, Shaping
Cuisine: Korean