Description
A quick and easy recipe for making Korean-style seasoned rice balls.
Ingredients
Scale
- 3 cups cooked short-grain white rice
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon salt
- 1/4 cup finely chopped dried seaweed (gim)
- Optional: 2 tablespoons finely chopped kimchi or cooked vegetables
Instructions
- In a large bowl, combine the cooked rice, sesame oil, soy sauce, sesame seeds, and salt.
- Mix all ingredients gently until evenly distributed. Do not mash the rice too much.
- If using, fold in the chopped kimchi or vegetables.
- Lightly wet your hands with water to prevent sticking.
- Take about 1/4 cup of the rice mixture and gently shape it into a compact ball in your palm.
- Roll the rice ball in the chopped dried seaweed until coated.
- Repeat with the remaining rice mixture.
- Serve immediately or pack for later.
Notes
- You can substitute white rice with brown rice or mixed grain rice.
- For a different flavor, add a pinch of garlic powder or gochugaru (Korean chili flakes).
- These rice balls store well in the refrigerator for up to two days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 0.5
- Sodium: 350
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 0
Keywords: Korean rice balls, Jumeokbap, easy rice recipe, seasoned rice, quick snack