Jumeokbap (Korean Rice Balls)
Jumeokbap, or Korean rice balls, made with seasoned rice and customizable mix-ins like bulgogi or salmon. A simple, flavorful snack or light meal.
- 2 cups cooked warm rice, short or medium grain rice
- 1 cup finely chopped zucchini and carrots, see note
- 3 teaspoons toasted sesame oil, divided
- 1-2 teaspoons seasoned rice vinegar
- 1/4 cup crushed seaweed sheets (optional), see note
Beef filling
- 1/2-3/4 cup bulgogi OR
Salmon filling
- 4 ounces canned salmon with
- 1 tablespoon Japanese or Korean mayo
- Heat skillet over medium high heat. Add 1 teaspoon of sesame oil and all the vegetables. Cook until softened, about 3-4 minutes.
- In a mixing bowl, combine rice with vegetables, sesame oil, and rice vinegar.
- Scoop about 2 tablespoons of the rice mixture and flatten it. Add your filling (don't overstuff), top with a little more rice and shape into a compact ball. To make the process go faster and easier, use food-safe gloves coated with a little bit of sesame oil to prevent sticking.
- Repeat until all the rice mixture is used up.
Notes
It is best to enjoy the day of as the rice will harden over time. However, you can store in an airtight container and refrigerate for up to 3 days. You can also turn leftovers into fried rice.
