Ssuk Jumeokbap Recipe – Aromatic Korean Mugwort Rice Balls for Snacks & Lunchboxes

If you love simple Korean snack recipes that feel a bit special, Ssuk Jumeokbap is perfect for you.

These mugwort rice balls are fragrant, gently herbal, and wonderfully chewy. They make a healthy Korean snack that you can enjoy warm at home, or pack into lunchboxes and picnic baskets.

Ssuk (Korean mugwort) is a classic aromatic Korean herb. It’s often used in spring, when young shoots are tender and flavorful. In Korea, people enjoy ssuk in rice cakes, pancakes, soups, and spring mugwort side dishes.

This Korean mugwort rice balls recipe is:

• Quick to make
• Great for meal prep
• Easy to eat with one hand (hello, lunchbox win)

Below is a friendly, step-by-step Ssuk rice ball guide that shows you how to make Ssuk Jumeokbap at home.

What is Ssuk Jumeokbap?

Ssuk Jumeokbap literally means “mugwort fist rice.”

• Ssuk = mugwort
• Jumeokbap = “fist rice,” or hand-shaped rice balls

These mugwort rice balls are a simple form of traditional Korean snacks. Steaming hot rice gets mixed with chopped ssuk, sesame oil, and seasonings. Sometimes nuts or tiny stir-fried anchovies are added for crunch and umami.

In Korean cooking, mugwort is valued for:

• Its warm, earthy aroma
• Its reputation as a “warming” herb, especially for women
• Being a seasonal highlight among spring Korean vegetables

When you add ssuk to rice balls, you get:

• Beautiful light green color
• A subtle herbal note, not overwhelming
• A more wholesome, “clean” feeling snack

These rice balls fit nicely into:

• Korean lunchbox ideas
• Korean picnic food spreads
• Everyday Korean side dishes at home

You can also link this recipe internally with posts like Korean rice ball recipes, Easy Korean snacks, or Quick Korean banchan on your site.

Ingredients

Since the original recipe link wasn’t included, this version follows a classic, home-style Ssuk rice ball recipe. You can easily tweak it to match your own base recipe.

Main Ingredients

• Warm cooked short-grain rice (Korean or Japanese rice) – about 2 cups cooked
• Fresh or frozen ssuk (mugwort) – about ½ cup tightly packed, blanched and chopped

Seasonings

• 1–1½ tbsp sesame oil
• ½–1 tbsp soy sauce (light or regular, to taste)
• ½ tsp fine sea salt (adjust to taste)
• 1–2 tbsp toasted sesame seeds

Optional Add-Ins (Highly Recommended)

• ¼ cup small dried anchovies (myeolchi), heads and guts removed
• 2–3 tbsp mixed nuts (walnuts, almonds, pine nuts), roughly chopped
• ½–1 tsp sugar, honey, or rice syrup (for anchovy–nut glaze)
• A pinch of black pepper
• Crumbled roasted seaweed (gim) for coating or garnish

Note on measurements:
Use warm, freshly cooked rice. Cold rice is harder to shape and doesn’t absorb flavors as well.
If your ssuk is very strong in flavor, you may want a bit more sesame oil and sesame seeds.

Step-by-Step Instructions

Step 1: Prepare the Mugwort

1. If using fresh ssuk, pick tender leaves and stems.
2. Rinse in cold water several times to remove dirt.
3. Boil a pot of lightly salted water.
4. Blanch the mugwort for about 30–40 seconds, just until softened.
5. Immediately move it to ice water or very cold water. This keeps the color bright.
6. Squeeze out excess water gently with your hands.
7. Chop finely into small pieces, so it blends well with the rice.

If using frozen mugwort:

• Thaw completely, squeeze out water, and chop finely.

This step boosts color and removes any strong bitterness, making this great even as easy mugwort rice balls for kids.

Step 2: Toast Anchovies and Nuts (Optional but Delicious)

1. Heat a small pan over medium-low heat.
2. Add the dried anchovies and dry-toast for 1–2 minutes, until crisp and fragrant.
3. Push them to one side and add chopped nuts. Toast lightly.
4. Lower the heat. Add a tiny drizzle of oil, then a splash of soy sauce and a bit of sugar or rice syrup.
5. Stir quickly so everything gets lightly glazed, then turn off the heat.
6. Let cool slightly so they don’t make the rice soggy.
   
   
   

These add-ins turn your rice balls into a more complex healthy Korean snack with protein, crunch, and extra flavor.

Step 3: Mix the Rice

1. Place warm cooked rice in a large bowl.
2. Add chopped mugwort.
3. Add sesame oil, soy sauce, salt, and toasted sesame seeds.
4. If using, add the cooled anchovy–nut mixture.
5. Gently mix with a rice paddle or spoon, cutting through the rice so you don’t mash it.
   
   
   

Taste and adjust:

• Add more salt or soy sauce if it tastes flat.
• Add a drizzle more sesame oil if it feels dry or lacks aroma.
  
  
  

This is the heart of rice ball preparation and where you adjust the balance to your liking.

Step 4: Shape the Rice Balls

1. Prepare a small bowl of water or a few drops of neutral oil for your hands.
2. Scoop about 2 tablespoons of rice mixture into your palm.
3. Gently press and roll into a ball, about the size of a ping-pong ball or smaller.
4. Repeat with the rest of the rice.

If using gim (roasted seaweed):

• You can roll each ball lightly in crushed seaweed flakes.

Let the rice cool just enough to handle, but keep it warm. Warm rice shapes more easily and holds together better.

Step 5: Serve, Store, or Pack

• Arrange the Ssuk Jumeokbap on a plate or in a bowl.
• Sprinkle extra sesame seeds or seaweed flakes on top.

For Korean lunchbox ideas:

• Let the rice balls cool to room temperature.
• Pack neatly into a lunchbox with fruit, eggs, or other quick Korean banchan.

For storage:

• Keep in an airtight container in the fridge for up to 1 day.
• For longer storage, wrap each ball in plastic wrap and freeze.
• Reheat gently in the microwave, covered with a damp paper towel, until warmed through.

These reheat well, so they also work as healthy lunchbox recipes with mugwort for busy weeks.

Tips & Variations

Adjusting Flavor

• Saltiness:
  Start light. Rice can taste blander once it cools, so season slightly on the stronger side.
• Sesame oil:
  Add gradually. Too much can make the rice heavy, but just enough makes it amazing.
• Sweetness:
  A tiny bit of sugar or honey in the anchovies balances the herbal notes of ssuk.

Filling & Mix-In Ideas

Turn this Korean mugwort recipes for beginners into your own signature snack:

• Nuts and seeds:
  Walnuts, pine nuts, sunflower seeds, or pumpkin seeds for crunch.
• Dried fruits:
  Finely chopped raisins or cranberries for a sweet twist.
• Cheese:
  A small cube of mild cheese inside each ball for kids.
• Spicy version:
  Add a bit of gochugaru or a spoon of gochujang to the rice mixture.

Now you’ve got easy mugwort rice balls for kids, adults, and spice lovers alike.

Storage & Reheating Tips

• Store in the fridge for up to 24 hours for best texture.
• To freeze, wrap individually, then place in a freezer bag.
• Reheat from frozen in the microwave, covered, until hot.
• If rice feels dry, place a small cup of water in the microwave with the plate.

Why This Recipe Works

This Ssuk Jumeokbap recipe checks a lot of boxes:

• Quick:
  You can make it in about 15–20 minutes, especially if the rice is ready.
• Easy:
  The steps are simple, perfect as Korean mugwort recipes for beginners.
• Healthy:
  Ssuk is often praised for its antioxidant properties and “warming” energy.
• Aromatic:
  Mugwort plus sesame oil = deeply comforting flavor and aroma.
• Portable:
  Ideal Korean picnic food and a star in Korean lunchbox ideas.

It especially shines in spring, when mugwort is in season and most tender. But with frozen ssuk, you can enjoy these mugwort rice balls all year.

Ssuk Jumeokbap is a beautiful way to enjoy ssuk without much effort. These mugwort rice balls are simple, fragrant, and nourishing.

You get the comfort of warm rice, the charm of aromatic Korean herbs, and the practicality of a tidy, hand-held snack. Perfect as a spring mugwort side dish, a quick bite between meals, or a star item in your lunchbox or picnic spread.

Try this Ssuk rice ball recipe at home, adjust it to your taste, and pair it with other Korean snack recipes or light soups. Once you make it a few times, you’ll probably start making double batches—because they tend to disappear fast.