Description
Jumeokbap, meaning “fist rice,” is a simple yet delicious Korean rice ball dish. These flavorful bites are easy to make, customizable, and perfect for lunchboxes, snacks, or picnics. With various fillings like tuna mayo, bulgogi, and kimchi, you can mix and match to create your ideal rice ball!
Ingredients
Scale
Base Ingredients:
- 2 cups cooked short-grain rice (warm and slightly sticky)
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- 1 teaspoon sesame seeds
Optional Mix-Ins & Fillings:
- Tuna Mayo Filling: 1 can tuna (drained), 2 tablespoons mayonnaise, ½ teaspoon soy sauce
- Bulgogi Beef Filling: ½ cup cooked bulgogi (finely chopped)
- Vegetarian Option: 2 tablespoons chopped kimchi, 1 tablespoon finely diced carrots, 1 tablespoon finely diced green onions
Coating & Garnish:
- Crushed roasted seaweed (gim)
- Extra sesame seeds
Instructions
Step 1: Prep the Rice
- Cook short-grain rice and let it cool slightly until warm.
- Mix in sesame oil, salt, and sesame seeds for a lightly seasoned base.
Step 2: Prepare the Fillings
- If using tuna mayo, mix tuna, mayonnaise, and soy sauce together.
- If using bulgogi, finely chop the cooked meat.
- For a vegetarian version, mix chopped kimchi, carrots, and green onions.
Step 3: Assemble the Rice Balls
- Take a small amount of rice (about 2 tablespoons) and flatten it in your palm.
- Add a teaspoon of filling in the center.
- Gently shape the rice around the filling and roll it into a compact ball.
Step 4: Coat & Garnish
- Roll the rice balls in crushed roasted seaweed for extra flavor.
- Sprinkle with sesame seeds for a final touch.
Notes
- Wet your hands slightly with water or sesame oil to prevent rice from sticking.
- Feel free to experiment with other fillings like spicy tuna, avocado, or cheese.
- Store in an airtight container for up to a day for best freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack, Lunch
- Method: No-cook
- Cuisine: Korean