Jumeokbap Recipe 3 Ways — Kimchi Cheddar, Sesame Veg & Chuna Chickpea Mash

There’s something so satisfying about a snack that’s cute, portable, and ridiculously delicious. For me, that’s jumeokbap! These Korean rice balls are my go-to for just about everything—from a quick desk lunch to a fun picnic treat. They’re basically little bundles of seasoned rice packed with flavorful fillings, and because they're so easy to customize, this is the perfect jumeokbap recipe to get you started.

Jumeokbap (주먹밥) literally means “fist rice.” Think of them as hand-pressed rice balls—compact, portable, and built to hold lots of flavor. They’re a beloved Korean snack, and the goal is always sticky but airy rice, bright little vegetal bites, and a pop of something savory or tangy in every mouthful.

Today, I’m sharing three of my absolute favorite variations: a fiery Kimchi "Cheddar" for my spicy-sour fans, a classic Sesame Veg that’s all about fresh crunch, and a creamy, savory Chuna Chickpea Mash that’s unbelievably good.

👀 Let’s get rolling.

INGREDIENTS:

The beauty of jumeokbap is its simplicity. We’ll start with a shared base of perfectly seasoned rice and then dive into the unique mix-ins for each flavor. All these versions are vegan-friendly and easy to adapt.

For the Rice Base (Makes 8–10 Rice Balls):

• 2 cups cooked short-grain white rice: Fresh and warm is best! It makes the rice perfectly sticky for shaping.
• 1/2 cup finely chopped carrot: For a pop of color and sweet crunch.
• 1/2 cup finely chopped cucumber: Adds a super refreshing, crisp texture.
• 2 tbsp toasted sesame seeds: For that nutty, irresistible aroma.
• 2 tsp sesame oil: This brings everything together with its rich, savory flavor.
• Salt & pepper: Just a pinch to taste.

Variation 1 — Spicy Kimchi "Cheddar":

• 1/2 cup chopped kimchi: Use as much as you like! Just be sure to gently squeeze out the excess liquid so the rice balls hold their shape.
• Gimme Non-Dairy “Cheddar” seaweed: These seasoned seaweed sheets add a savory, "cheesy" flavor that’s a game-changer with the kimchi.

Variation 2 — Classic Sesame Veg:

• Extra toasted sesame seeds: Because you can never have too much of a good thing.
• Optional: A tiny splash of soy sauce or tamari mixed into the rice for an extra savory kick.

Variation 3 — Creamy "Chuna" Chickpea Mash:

• 1 can chickpeas, drained and rinsed.
• 2 tbsp homemade silken tofu mayo: The recipe for this is on my page, but your favorite vegan mayo works perfectly too.
• 1 tbsp Dijon mustard: For that classic tangy depth.
• 1/2 small onion, very finely chopped.
• Crushed Gimme avocado oil seaweed: This adds a wonderful, subtle umami flavor reminiscent of the sea.

TO MAKE:

Once your rice is cooked and your veggies are chopped, the fun part begins. This comes together in minutes!

Step 1: Prep and Season the Rice

If your rice is freshly cooked, let it cool until it’s warm but not steaming. In a large bowl, add the warm rice, chopped carrot, cucumber, 2 tablespoons of toasted sesame seeds, and sesame oil. Gently mix it all together with a rice paddle or spoon. Try not to mash the grains—we want to keep that fluffy texture.

Step 2: Make the Chuna Mash (for Variation 3)

In a separate small bowl, add the drained chickpeas and lightly mash them with a fork. Stir in the silken tofu mayo, Dijon mustard, finely chopped onion, and crushed seaweed. Season with salt and pepper to taste and set aside.

Step 3: Shape the Rice Balls

This is the best part! Dip your hands in a little water and rub them together—this is the secret to keeping the rice from sticking to you. Scoop about 2-3 tablespoons of the seasoned rice into your palm. Now, you’re ready to add the flavor.

How to Make Each Variation

This is where you can get creative! You can either mix the fillings directly into a portion of the rice or create a little pocket and stuff them inside for a surprise center.

• For the Kimchi "Cheddar" Balls: Mix small bits of drained kimchi into the rice. As you form the ball, press a few flakes of the non-dairy cheddar seaweed into the center or mix it right in. The combination of tangy kimchi and savory "cheddar" is just incredible.

• For the Sesame Veg Balls: These are the simplest and lean into the freshness of the base ingredients. Just form the rice into balls as-is! The crunch of the cucumber and carrot really shines here. For a little extra flair, you can roll the finished ball in more toasted sesame seeds.

• For the "Chuna" Chickpea Mash Balls: This one is my personal favorite! 👀 You can either mix a spoonful of the chickpea mash directly into the rice before shaping or, my preferred method, press an indent into your rice ball, add a small scoop of the filling, and gently close the rice around it.

Arrange your beautiful jumeokbap on a plate, and you’re ready to serve! I love having a little bowl of furikake or extra sesame seeds for dipping.

Tips, Tricks & Storage

A few little things I’ve learned to guarantee a perfect jumeokbap recipe every time.

• Use Warm Rice: Slightly warm, freshly cooked rice is the perfect temperature—it's sticky enough to hold its shape but not so hot that it will burn your hands.
• Keep Your Hands Wet: This is the golden rule of making any rice ball. Keep a small bowl of water nearby to re-wet your hands between each one. It makes the process smooth and mess-free.
• Press Firmly, But Gently: You want to compact the rice enough so it doesn't fall apart, but not so much that you crush the grains into a paste.
• Make Them Ahead: Jumeokbap are fantastic for meal prep. Store them in an airtight container in the fridge for up to 24 hours. Let them sit at room temperature for about 20-30 minutes before eating, as they taste best when not ice-cold.

Frequently Asked Questions (FAQ)

Q: Can I use leftover rice from the fridge?
A: Absolutely! Just sprinkle it with a tiny bit of water and gently reheat it in the microwave until it’s warm and slightly sticky again.

Q: Are all of these variations vegan?
A: Yes! As long as you use a vegan mayo (like my silken tofu one!) and the Gimme Non-Dairy "Cheddar" seaweed, this entire recipe is plant-based, halal-friendly, and delicious.

Q: My rice balls are falling apart! What did I do wrong?
A: This usually happens for two reasons: the rice was too dry/cold, or it wasn't pressed firmly enough. Make sure your rice is warm and sticky, and don't be afraid to give the balls a confident squeeze as you shape them.

And there you have it—three incredibly easy and flavorful ways to enjoy jumeokbap. I often make a batch on busy mornings and tuck them into my bag for a rainy-day picnic—the kimchi-cheddar one always disappears first. I hope you love this easy jumeokbap recipe as much as I do.

Which flavor would you try first? Let me know in the comments below! Happy cooking! ✨