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Easy Rice Balls (Jumeokbap)
5 from 18 votes

Easy Rice Balls (Jumeokbap)

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.

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

Ingredients

Ham and Spinach Rice Balls
  • 2 cup (400 g) white rice warmed, cooked short grain
  • 1/2 cup (125 g) ham minced
  • 2 tsp neutral cooking oil generic cooking oil
  • 2 cup (64 g) baby spinach loosly packed
  • 1 green onion finely chopped
  • 1 tsp Korean soup soy sauce also known as gukganjang
  • salt to taste
  • black pepper to taste
Egg and Pickled Radish Rice Balls
  • 2 cup (400 g) white rice warmed, cooked short grain
  • 4 egg hard boiled, yolks only
  • 2 egg white, hard boiled
  • 1/2 cup (77 g) pickled radish or any pickled vegetable, finely minced
  • 1 1/2 tbsp mayonnaise
  • salt to taste
Mushroom and Vegetable Rice Balls
  • 2 cup (400 g) white rice warmed, cooked short grain
  • 2 tsp neutral cooking oil generic cooking oil
  • 1/2 cup (50 g) shiitake mushroom or other mushroom of your choice, finely chopped
  • 1/2 cup (75 g) red bell pepper finely chopped
  • 2 green onion finely chopped
  • 1 tsp garlic minced
  • 1/2 tsp ginger paste
  • 1 tsp Korean soup soy sauce also known as gukganjang
  • 1 tsp sesame oil
  • black pepper to taste
  • salt to taste

Instructions

For Ham and spinach rice balls
    Cup of Yum
  1. 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.
  2. Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.
  3. 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
  1. Chop the egg whites finely.
  2. 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.
  3. 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
  1. Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.
  2. Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.
  3. Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1-1/2 to 2 inches in size.