Easy Rice Balls (Jumeokbap)

Name: Easy Rice Balls (Jumeokbap)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 people
Ingredients: 2 cup (400 g) cooked short grain white rice; 1/2 cup (125 g) minced ham; 2 tsp oil; 2 cup (64 g) baby spinach; 1 green onion; 1 tsp Korean soup soy sauce (gukganjang); salt and pepper; 2 cup (400 g) cooked short grain white rice; 4 hard boiled egg yolks; 2 hard boiled egg white; 1/2 cup (77 g) finely minced pickled radish; 1 1/2 tbsp mayonnaise; salt; 2 cup (400 g) cooked short grain white rice; 2 tsp oil; 1/2 cup (50 g) finely chopped shiitake mushroom; 1/2 cup (75 g) finely chopped red pepper; 2 green onion; 1 tsp minced garlic; 1/2 tsp ginger paste; 1 tsp Korean soup soy sauce (gukganjang); 1 tsp sesame oil; salt and pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
8 people
Course
Snacks, Lunch
Cuisine
Korean

Easy Rice Balls (Jumeokbap)

Rhea Marks

Report

These colorful Korean rice balls, known as jumeokbap, are made with sticky short-grain rice and any vegetables you have on hand. The recipe is easy and very customizable.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

Ham and Spinach Rice Balls

2 cup (400 g) cooked short grain white rice warmed
1/2 cup (125 g) minced ham
2 tsp oil
2 cup (64 g) baby spinach loosly packed
1 green onion finely chopped
1 tsp Korean soup soy sauce (gukganjang)
salt and pepper to taste

Egg and Pickled Radish Rice Balls

2 cup (400 g) cooked short grain white rice warmed
4 hard boiled egg yolks
2 hard boiled egg white
1/2 cup (77 g) finely minced pickled radish or any pickled vegetable
1 1/2 tbsp mayonnaise
salt to taste

Mushroom and Vegetable Rice Balls

2 cup (400 g) cooked short grain white rice warmed
2 tsp oil
1/2 cup (50 g) finely chopped shiitake mushroom or other mushroom of your choice
1/2 cup (75 g) finely chopped red pepper
2 green onion finely chopped
1 tsp minced garlic
1/2 tsp ginger paste
1 tsp Korean soup soy sauce (gukganjang)
1 tsp sesame oil
salt and pepper to taste

Add to Shopping List

Instructions

For Ham and spinach rice balls

Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.
Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.
Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

For egg and pickled radish rice balls

Chop the egg whites finely.
Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste.
Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

For mushroom and vegetable rice balls

Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.
Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.
Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1-1/2 to 2 inches in size.