Name: Korean Rice Balls Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice (warm); 1 tablespoon sesame oil; ½ teaspoon salt; ½ cup canned tuna, drained and mixed with 1 tablespoon mayonnaise; ½ cup cooked bulgogi beef, finely chopped; ½ cup finely chopped kimchi (squeeze out excess liquid); ½ cup shredded cooked chicken with soy sauce; 2 tablespoons roasted seaweed flakes (gim); 1 tablespoon sesame seeds; 1 teaspoon soy sauce; ½ teaspoon gochugaru (Korean red pepper flakes, optional)

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If you love the idea of a portable, flavorful snack that’s as comforting as it is versatile, you’re going to fall in love with this Korean Rice Balls Recipe. These little bites are warm, savory, and packed with a variety of fillings that make each one a delightful surprise. Honestly, they’ve become my go-to when I want something satisfying but easy to eat on the run—or even packed for a picnic.

What makes this Korean Rice Balls Recipe truly special is how customizable it is. Whether you’re a fan of spicy kimchi, savory bulgogi, or something milder like tuna mayo, you can mix and match fillings to fit your mood. Plus, the sesame oil and roasted seaweed coating add that perfect nutty, umami punch you’ll crave again and again.

Ingredients You’ll Need

The ingredients for this Korean Rice Balls Recipe come together beautifully—simple on their own but magic when combined. Choosing good quality short-grain rice is key to getting that perfect sticky texture, and having a couple of filling options means you can cater to different tastes or whatever you have in the fridge.

Short-grain rice: This type of rice sticks together so well, making it perfect for shaping rice balls without falling apart.
Sesame oil: Adds a toasty, nutty aroma that’s signature Korean flavor territory.
Salt: Just a little to season your rice and bring out the other flavors.
Canned tuna: Convenient and pairs gorgeously with mayonnaise for a creamy filling.
Bulgogi beef: If you can get it pre-cooked and chopped, it adds a rich, savory punch.
Kimchi: For that tangy, spicy kick—drain it well to keep rice balls from getting soggy.
Cooked chicken: Mix with soy sauce for a simple yet delicious filling.
Roasted seaweed flakes (gim): This gives the rice balls a delightful crunch and umami coating.
Sesame seeds: For texture and a subtle nutty finish.
Soy sauce: A dash to enhance seasoning and depth.
Gochugaru (optional): Korean red pepper flakes if you want extra heat and flavor complexity.

Variations

One of my favorite things about this Korean Rice Balls Recipe is how easy it is to make it your own. I often experiment with different fillings or swap ingredients based on what’s in my pantry. Don’t be afraid to try new twists!

Vegetarian option: I’ve had great results using mashed avocado mixed with sesame oil and a pinch of salt as a creamy, fresh filling.
Spicy kick: Adding a touch more gochugaru or swapping tuna mayo for a spicy sriracha mayo takes these rice balls to the next level.
Seasonal veggies: Finely chopped steamed spinach or carrots can make for a colorful, nutritious twist.
Gluten-free: Simply omit soy sauce or use tamari to keep it gluten-friendly without sacrificing flavor.

How to Make Korean Rice Balls Recipe

Step 1: Prepare Your Rice Just Right

Start with 2 cups of cooked short-grain rice, ideally still warm. If your rice has been refrigerated, warm it gently in the microwave or steam it briefly. This warmth makes the rice sticky and easier to handle. Stir in 1 tablespoon of sesame oil and ½ teaspoon salt evenly while the rice is warm to infuse those flavors throughout.

Step 2: Get Your Fillings Ready

Choose your fillings — maybe tuna mayo, bulgogi, kimchi, or chicken with soy sauce. If you’re using kimchi, make sure to squeeze out as much excess liquid as you can to avoid soggy rice balls. Finely chop the bulgogi or chicken for easy stuffing. Mix fillings ahead so the flavors meld nicely before assembly.

Step 3: Shape and Stuff the Rice Balls

Now for the fun part — wet your hands slightly to prevent sticking, then scoop a small handful of rice and flatten it into your palm. Place a spoonful of your chosen filling in the center and gently mold the rice around it, forming a compact ball. Don’t pack too tight, or it’ll be too dense; just enough to hold shape. I find pressing firmly but gently works best.

Step 4: Season and Coat for Extra Flavor

Once all rice balls are shaped, mix 2 tablespoons roasted seaweed flakes with 1 tablespoon sesame seeds, 1 teaspoon soy sauce, and ½ teaspoon gochugaru if you like heat. Roll each rice ball in this seasoning mix so each bite gets a lovely crunch and deep umami flavor. This step really elevates the dish beyond plain rice balls.

How to Serve Korean Rice Balls Recipe

Garnishes

I like to sprinkle a little more toasted sesame seeds on top just before serving and sometimes add a tiny drizzle of soy sauce or a few thin strips of fresh green onion. It adds color and a fresh bite that balances the richness really nicely.

Side Dishes

For a complete Korean-inspired meal, I often pair these rice balls with a simple cucumber salad dressed in rice vinegar and sesame oil, or a bowl of mild miso soup. They also work perfectly as bento box stars alongside pickled veggies and a few pieces of fried tofu.

Creative Ways to Present

For special occasions, I’ve arranged these Korean rice balls on a platter and garnished with edible flowers and extra seaweed strips for a little flair. You can also shape them into fun forms like mini triangles or hearts to delight kids or guests. Presentation really makes these feel festive and inviting!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend wrapping each rice ball individually in plastic wrap and storing them airtight in the fridge. They keep well for up to 2 days without losing too much texture. Just remember the seaweed seasoning can get a bit softer in the fridge, so you might want to sprinkle some fresh toasted seeds after reheating.

Freezing

Freezing works surprisingly well! I like to freeze them individually, wrapped in plastic, on a tray first and then transfer to a freezer bag. When you want a quick snack, thaw in the fridge overnight, then gently reheat. It’s super convenient on busy days.

Reheating

The microwave is your friend here—place a damp paper towel over the rice balls to keep moisture in while reheating for about 30-60 seconds. This helps them warm through without drying out. I avoid direct heat like a pan because the filling might dry out before the rice warms evenly.

FAQs

Can I use brown rice instead of short-grain white rice?

You can, but keep in mind brown rice isn’t as sticky, so shaping the Korean rice balls might be trickier. To improve stickiness, try slightly overcooking the rice or mixing in a bit of cooked glutinous rice along with the brown rice.
What’s the best way to keep rice balls from falling apart?

Working with warm rice that has enough sesame oil and moisture is key. Also, wetting your hands slightly before shaping prevents rice from sticking and tearing. Don’t pack the rice too tightly as well—firm but gentle pressure keeps them intact while keeping the texture light.
Can I prepare the fillings in advance?

Absolutely! In fact, making fillings like bulgogi or tuna mayo ahead of time lets flavors develop nicely, making your Korean rice balls even tastier. Just keep fillings refrigerated until you’re ready to assemble.
Is this recipe suitable for kids?

Definitely. You can keep fillings mild for kids, such as simple tuna mayo or cooked chicken seasoned lightly. Avoid spicy kimchi or gochugaru if your kids are sensitive to heat.
How spicy are the rice balls with gochugaru?

Gochugaru adds a mild to medium heat with smoky undertones—not overwhelmingly spicy but definitely gives a nice kick. If you’re heat sensitive, start with a small amount or omit altogether.

Final Thoughts

I honestly love making this Korean Rice Balls Recipe whenever I need a quick meal or snack that doesn’t feel boring. It’s one of those recipes where you get to play around with flavors and fillings, making it perfect for all kinds of taste buds. Give it a go—I promise you’ll enjoy the warm, comforting bites and the little flavor explosions in every mouthful.