Korean Rice Balls (Jumeokbap)
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
14 to 16 rice balls
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Calories
150 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Korean Rice Balls (Jumeokbap)
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Learn how to make Korean rice balls, Jumeokbap! They're simple and fun to put together. Here I will share two popular Korean rice ball recipes.
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Ingredients
KOREAN BEEF RICE BALLS
Main
- 150 g minced beef (5.3 ounces)
- 70 g carrots (2.5 ounces)
- 3 cups cooked rice (520 g / 18.3 ounces) cooked rice, short or medium grain rice (e.g. sushi rice)
Sauce
- 3 Tbsp soy sauce
- 1 Tbsp rice wine (mirin)
- 1.5 Tbsp dark brown sugar
- 1 tsp sesame oil
SEASONED ANCHOVY RICE BALLS
Main
- 80 g dried anchovies (2.8 ounces), extra small, cut into fine pieces
- 3 cups cooked rice (520 g / 18.3 ounces) cooked rice, short or medium grain rice (e.g. sushi rice)
Sauce
- 1.3333 Tbsp soy sauce , regular
- 1.3333 Tbsp rice wine (mirin)
- 1 Tbsp dark brown sugar
- 1/2 Tbsp honey
- 1/2 Tbsp sesame oil
- 1 tsp sesame seeds
OPTIONAL
- 1/2 cup seasoned seaweed flakes
Instructions
KOREAN BEEF RICE BALLS
- Combine the rice ball sauce in a small bowl, mix well, and set it aside.
- Preheat a pan on medium-high heat until the bottom of it is well heated. Add the minced beef and cook it until half of it is fully cooked.
- Add the carrots to the pan and stir. Once the beef is fully cooked, add the sauce and the rice. Mix them well. Cook until the rice is well coated with the sauce. (It takes 2-3 minutes.) Set aside the stir fried beef and rice in a medium-sized bowl and cool down until safe to touch.
- Squeeze one fistful of stir fried beef and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make the rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.
- (Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the bed of seaweed flakes on a plate. Serve warm.
SEASONED ANCHOVY RICE BALLS
- Combine the rice ball sauce in a small bowl, mix well, and set it aside.
- Preheat the pan on medium-high heat until the bottom of it is well heated. Stir fry the anchovies on medium-high heat for 1 minute to reduce the fishy smell while stirring occasionally. (Oil is not required.) Add the sauce for anchovy rice balls and mix them well. Cook until the anchovies are well coated with the sauce (about 1 minute).
- Prepare a medium-sized bowl and add the cooked rice (3 cups) and stir-fried anchovies. Mix them well.
- Squeeze one fistful of seasoned anchovy and rice mixture between your two hands until the rice sticks together. Shape it into a ball once it is glued together. Set each aside as you make rice balls. Repeat the step until all of the mixture is formed into balls. The number of rice balls will vary, but you can get between 7 to 8 rice balls for a small fistful size.
- (Optional) Coat the rice balls with seasoned seaweed flakes. You can do this by rolling them on the bed of seaweed flakes on a plate. Serve warm.
Notes
- To make rice balls that will actually stay together, use short- or medium-grain rice (e.g. japonica rice, such as sushi rice). Long-grain rice won't stick well unless it's glutinous rice (also known as sweet rice or sticky rice).
- If you cook 3 cups of raw rice using the rice measuring cup (1 cup = 180 ml), it will result in about 6 cups of cooked rice. (The later is measured using a regular measuring cup, 1 cup = 250 ml). For those who prefer to measure rice by weight, 1 rice measuring cup of raw rice equates to about 165 g / 5.8 ounces.
- You can buy pre-packaged seasoned seaweed flakes from a Korean grocer. Or, you can easily make it by putting seasoned seaweed into a small food grade plastic bag and crushing it finely using your hands.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
329mg
(14%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
838IU
(17%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14to 16 rice balls
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 329mg | 14% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 838IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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