Korean Spring Greens Rice Balls (Jumeokbap)

Spring is a celebrated season in Korean cuisine, marking the arrival of fresh, fragrant herbs and wild vegetables known as namul. One of the most delicious and approachable ways to enjoy this bounty is by making Spring Greens Rice Balls, or Jumeokbap.

These bite-sized delights are more than just a convenient snack; they are a harmonious blend of textures and flavors. By mixing fluffy short-grain rice with nutty, blanched greens and savory stir-fried beef, you create a balanced meal that fits perfectly in a lunchbox or on a picnic blanket. Whether you are looking for a quick lunch idea or a unique appetizer, this recipe brings the fresh taste of spring directly to your table.

What is Jumeokbap?

In Korean, Jumeok means "fist" and bap means "rice." Therefore, Jumeokbap literally translates to "fist rice" or rice balls. While they can be made with a variety of fillings, Spring Greens Rice Balls are a seasonal specialty.

This specific variation focuses on the aromatic qualities of early spring vegetables. Traditionally, Korean home cooks use wild greens like mugwort, shepherd's purse, or wild chives. However, for this recipe, we will use accessible leafy greens that mimic those fresh, earthy flavors. The greens are blanched and seasoned (a preparation method called namul) before being mixed with sweetened soy-marinated beef and rice, creating a savory and wholesome bite.

What You’ll Need to Make Spring Greens Rice Balls

To create these delicious rice balls, you don't need any fancy gadgets. Here is a checklist of the essentials:

Kitchen Equipment:

• A medium pot or rice cooker for the rice
• A large mixing bowl
• A skillet or frying pan
• A separate pot for blanching spinach
• Measuring cups and spoons
• Knife and cutting board

Pantry Staples:

• Short-grain rice (sushi rice)
• Soy sauce
• Sesame oil
• Toasted sesame seeds
• Garlic
• Black pepper
• Salt
• Neutral cooking oil (like canola or avocado oil)

Why You’ll Love Spring Greens Rice Balls

These rice balls are my favorite “busy-day” Korean comfort food: warm rice, savory beef, and a generous handful of spring greens pressed into neat, grab-and-go bites. They travel well (lunchbox, picnic, car snack—no judgment), and each one feels like a little complete meal.

They’re also flexible in the most home-cook way: use whatever tender greens look best at the market, mix, shape, done. And somehow, the nutty sesame aroma plus seasoned beef makes the greens disappear in plain sight—exactly the kind of trick that wins over picky eaters.

Ingredients

The Rice Base

• 2 cups cooked short-grain white rice (sushi rice or Korean rice)
• 1 tbsp toasted sesame oil
• 1 tsp toasted sesame seeds
• Salt to taste

The Spring Greens

• 2 cups mixed leafy greens (Spinach, Watercress/Minari, Swiss Chard, or Mugwort)
• 1 tsp sesame oil
• 1/2 tsp minced garlic
• Salt to taste

The Beef

• 150g (approx. 5 oz) ground beef (or minced beef)
• 1 tbsp soy sauce
• 1 tsp sugar (or honey)
• 1 tsp minced garlic
• 1/2 tsp sesame oil
• Black pepper to taste

Instructions

1. Prepare the Rice

Start with freshly cooked short-grain rice. It is important to use short-grain varieties because they have the necessary starch content to hold the Spring Greens Rice Balls together. If the rice is too hot, let it cool slightly until it is comfortable to touch, but do not let it go cold.

2. Prepare the Beef

In a small bowl, mix the ground beef with soy sauce, sugar, minced garlic, sesame oil, and a pinch of black pepper. Heat a frying pan over medium-high heat. Add the seasoned beef and stir-fry until it is fully cooked and browned. Continue cooking until most of the liquid has evaporated so the filling isn't too wet. Set aside.

3. Blanch and Season the Greens

Bring a pot of water to a boil and add a pinch of salt. Blanch your chosen greens for about 30 to 45 seconds—just until they wilt but remain bright green. Immediately drain and plunge them into ice water to stop the cooking process. Squeeze out as much excess water as possible; this is crucial to prevent soggy rice balls. Finely chop the greens.

In a bowl, toss the chopped greens with the sesame oil, minced garlic, and a pinch of salt.

4. Mix the Ingredients

Place the warm rice in a large mixing bowl. Add the seasoned greens and the cooked beef. Drizzle with the additional tablespoon of sesame oil and sprinkle with sesame seeds. Using a spatula or gloved hands, gently mix everything until the ingredients are evenly distributed throughout the rice. Taste and add a little more salt if necessary.

5. Shape the Rice Balls

Wear plastic gloves or dampen your hands with a little water to prevent sticking. Take a handful of the mixture (about the size of a tennis ball or smaller, depending on preference) and firmly press it between your palms to compress the rice into a round ball. Repeat with the remaining mixture.

6. Serve

Arrange the Spring Greens Rice Balls on a plate. They can be served immediately while warm or at room temperature. They pair wonderfully with a light soup, such as soybean paste soup.

Tips and Variations

The traditional Korean spring greens can be tricky to find outside of Asian markets, but honestly, spinach works beautifully here. I've also had great success with watercress when I want that slightly peppery bite, or even baby kale chopped really fine. The key is blanching them just until they're bright green—no more than 45 seconds.

If you're skipping the beef, don't just leave a void in your rice balls. I like to sauté a mix of shiitake and button mushrooms with the same soy-garlic seasoning, or crumble in some firm tofu that's been pan-fried until golden. Both add that savory depth you want.

For presentation (or just because it's delicious), try rolling the finished balls in crushed roasted seaweed or more sesame seeds. My kids love the seaweed coating—it adds this amazing crunch and makes the rice balls look like they're wearing little black coats.

Spring Greens Rice Balls are a testament to the Korean philosophy of eating with the seasons. They offer a delightful way to enjoy fresh produce in a format that is fun to make and easy to eat. Whether you are preparing a lunchbox for work or a snack for a hiking trip, these rice balls provide a satisfying balance of energy and flavor.

Give this recipe a try next time you visit the grocery store and see fresh seasonal greens. It’s a simple, healthy meal that brings the essence of spring into your kitchen.