Easy Korean Rice Balls (Jumeokbap)
Korean rice balls (jumeokbap) are an easy way to turn leftover rice into flavorful bites. Try three unique variations packed with savory, tangy, and umami fillings.

If you’ve got leftover rice in your fridge, these Korean rice balls, jumeokbap (주먹밥), are the tastiest way to bring it back to life. Hand-shaped and mixed with flavorful add-ins like veggies, kimchi, or bits of meat, they’re perfect for lunchboxes, snacks, or picnics.
Growing up, I used to help my mom roll these up before family outings. It felt like magic watching plain rice turn into little flavor-packed balls. Now I make them for my own family—and honestly, they still feel like magic (especially when I’m trying to clear out the fridge).
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I’m sharing three easy, colorful variations to get you started:
- Ham & Spinach: savory and kid-approved
- Egg & Pickled Radish: bright, tangy, and satisfying
- Mushroom & Veggie: full of umami and totally plant-based
Once you get the hang of it, you’ll be inventing your own combos in no time.
Looking for more jumeokbap ideas? Check out my kimchi tuna rice balls—they’re spicy, savory, and perfect for leftover rice.
How to Make Korean Rice Balls (Jumeokbap)
For all variations, just scoop, press, and shape the mixture into 1½-inch balls—easy!
1. Ham and Spinach Rice Balls
These rice balls are savory, soft, and just a little salty—thanks to finely minced ham and lightly sautéed spinach with green onion. It’s a balanced combo that kids love and a great way to sneak in extra greens.
Sauté the spinach and green onion briefly, then mix everything with rice and ham. Shape into balls—and you’re done!
Tip: Don’t over-oil the spinach when cooking. Too much oil can keep the rice from sticking together well.
2. Egg and Pickled Radish Rice Balls
This version gets its bright yellow color from mashed egg yolks, which add richness and a creamy texture. The sweet-sour crunch of Korean pickled radish (danmuji) balances the flavor beautifully. A little mayo helps hold everything together.
The yolks are mashed and mixed in to create that signature golden color, while mayo and danmuji (pickled radish) add creamy crunch.
Tip: Use a mesh strainer to mash the yolks finely—it helps distribute the color evenly without clumps.
3. Mushroom and Vegetable Rice Balls
If you’re craving something more savory and earthy, this variation delivers. Shiitake mushrooms add a meaty texture, while red pepper and green onion bring color and freshness.
After sautéing the veggies with garlic, ginger, and sesame oil, the whole mixture takes on an umami-packed aroma that makes these especially satisfying.
Tip: Let the sautéed veggies cool slightly before mixing with rice to prevent excess moisture.
Once you’ve prepped your ingredients and fillings, shaping the rice balls is simple—but a few small tricks can make all the difference in how well they hold together.
Pro Tips for Rolling Perfect Jumeokbap
- Use short or medium-grain rice: Stickiness is key! Long grain rice is too loose and won’t bind well. For best results, use freshly cooked or reheated Korean short-grain rice that’s slightly warm.
- Glove up (and oil up): Lightly oiling disposable gloves helps keep the rice from sticking to your hands. It also makes rolling smoother and more uniform.
- Keep them bite-sized: If the rice balls are too big, they may fall apart. Aim for 1½ to 2 inches in diameter—just enough to stay intact and still be snackable.
Try These Other Korean Rice Favorites
- Kimbap (Korean Seaweed Rice Rolls)
- Easy Cucumber Tuna Kimbap (Oi Chamchi Gimbap)
- Cheesy Quinoa Rice Balls
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Easy Korean Rice Balls (Jumeokbap)
Ingredients
Ham and Spinach Rice Balls
- 2 cup (400 g) cooked short grain white rice, warmed
- 1/2 cup (125 g) minced ham
- 2 tsp oil
- 2 cup (64 g) baby spinach, loosly packed
- 1 green onion, finely chopped
- 1 tsp Korean soup soy sauce (gukganjang)
- salt and pepper, to taste
Egg and Pickled Radish Rice Balls
- 2 cup (400 g) cooked short grain white rice, warmed
- 4 hard boiled egg yolks
- 2 hard boiled egg white
- 1/2 cup (77 g) finely minced pickled radish, or any pickled vegetable
- 1 1/2 tbsp mayonnaise
- salt , to taste
Mushroom and Vegetable Rice Balls
- 2 cup (400 g) cooked short grain white rice, warmed
- 2 tsp oil
- 1/2 cup (50 g) finely chopped shiitake mushroom, or other mushroom of your choice
- 1/2 cup (75 g) finely chopped red pepper
- 2 green onion, finely chopped
- 1 tsp minced garlic
- 1/2 tsp ginger paste
- 1 tsp Korean soup soy sauce (gukganjang)
- 1 tsp sesame oil
- salt and pepper, to taste
Instructions
For Ham and spinach rice balls
- Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.
- Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.
- Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.
For egg and pickled radish rice balls
- Chop the egg whites finely.
- Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste. Roll tightly into 1½-inch balls
For mushroom and vegetable rice balls
- Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.
- Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.
- Shape and compress a ball, about 1-1/2 to 2 inches in size.
Hello! How far can you make these in advance. Thank you!
You can make them a day in advance and keep them in the fridge. Make sure to bring them to room temperature before serving.
Just made the egg version for a finger-food party tomorrow. I drizzled toasted sesame oil over the balls for a bit of extra flavor. What do you call the lovely decorative green leaves you show under the rice balls?
Hi Cat
The green leaves are called Kkaennip. It’s perilla leaves, widely used in Korean cuisine. See this recipe for Perilla leaf kimchi as a reference.
Thanks for your comment!
What if you don’t eat Spanish what can I use instead of Spanish
Do you mean spinach?
You can use any green vegetables you like. Baby kale, broccoli (finely minced), watercress, arugula, zucchini, etc.
What if u don’t eat Spanish what can I put
I like making it a sweet treat riceball, try mixing rice with cinnamon and sugar.
Love this recipe! So simple and looks so tasty! Can’t wait to make it. Thank you!
WOOW really neat way to use leftover rice am so happy people like you teach us to use everything
Am try this recipe soon ,,,,,,,,,then giving rating too
thank you
Such a great way to use up leftover! You are very creative, Holly.
Pretty! Tasty too, I’ll bet. Neat way to use leftover rice — thanks.
Hi Holly,
What a creative way to use up leftover rice! I cannot wait to try these out. They’re so cute, too! Thanks so much for sharing this fun, simple recipe! 🙂
Thank you, Kim. They are easy to make and great way to use up the leftover rice. They tastes great to. I hope you like them.
Hi!
I really loved this recipe and I was planning to make it for my family, but I was just wondering how many servings does the ingredients for rice ball #2 give to only make rice ball #2s?
Thanks
I would say 2-4 depends on what type of meal you will serve as. As for a quick snack, it can serve 4. As for a simple meal, perhaps 2?
Should the rice be warm??
Warm rice works better but room temperature will work, too.
We are rice farmers in Northern California. I loved what you posted about each grain of rice. I will share this with my hubby. We raise medium grain that is for sushi. It should work great for this dish. I think my kids will love them, and if I pulverize the mushrooms enough, they will never even know they are in there. Lol. They only don’t like them when they see them. I can’t wait to try some of your recipes. Your other posts that mention rice cakes have intrigued me. I’ve never seen those and now want to hunt them down. Do you know how to make them from scratch? I love your blog and have it pinned to visit again. Have a great day, and thank you for sharing your yummy recipes!
Hi Becky
It is so nice to hear from a rice farmer. Medium grain will work good on sushi and other rice dishes where the stickiness of rice is necessary. I understand about hiding a certain type of vegetables in a dish. My daughter hated mushroom when she was much younger and I always have to sneak in a disguised form to feed her. ha ha! Hope you can try some of my recipes.
Rie cake is not actually hard to make at all, but you will need the rice flour. All you need is the rice flour, a little salt and water (just enough to moisten together). Mix, knead, and roll into long lope, about 1/2″-1″ in diameter. Steam or microwave (covered with wet cloth) until fully cooked. That’s all! Hope this helps!
Oh thank you holly on your replied!!! Great indeed now i am ready to make it! I’m looking forward to your other recipes later on! Great
thanks!!:)
I just read your recipe coz i am interested to make korean rice balls and i found your blog here but the problem is we cannot find bacon here in the kuwait so instead of bacon can i just add turkey ham? Please reply! Thanks !!:)
Yes, you can use other types of meat. Ham or ground beef would be great!
i loveee your idea with this rice ball, i’m facing the same problem with leftover rice, now i know what to do with them..and you are so funny :)) keep up the good job.
thank for program,,,i realy loved about korean foods,,n learning to make them my self,,n thankfull for blocker,,its realy help me to learnm more dishes ,,,healthy and quick and simple to make them,,,,,
Thank you so much for this simple and delicious recipe. The ingredients in “rice balls” are very flexible, so I will try some other flavors.
Have a nice day!
@571c1cbd5b58d76fe27655b39130cf52:disqus
Not for this types of Asian rice balls. Of course you can fry them if you want, but it is good as it is.
You don't fry or bake the rice balls???
you are very creative! It's great idea.
I have read this post before and of course, like them just as much as any others of yours. But I forgot about the part when you say to eat it all in one big bite- the Korean way- that always makes me chuckle. It really is the Korean way, and how I was taught, too. :] Your recipes and your writing always make me remember so many good things. Thanks again and again.
Amazing!!!
I prepared this rice balls and the chicken tofu with my Korean French friend and we loved: we invited French from Mayenne(France) and they were so enjoyed!!!
Continue to post your cultural and culinary passion!
Hi Beyondkimchee,
Just made the carrot & shitake mushroom rice balls. They are yummy. I have a batch waiting for my son for his after-school snack. Just thought you'd like to know that the cooking instruction for the chopped mushrooms is missing when I chose the Printable Recipe option. Thanks for the recipe — I've been wondering about making onigiri but have been afraid to but your post made me try it!
Hi Lori
Yes, you can use your local rice, as long as it is sticky. I love bibimbap, too and definitely plannig to post on my blog sometime soon. Have fun in Egypt. Love to visit there someday.
HI!!These look great, I'm excited to try them.. I am living in Egypt and the local rice here is shortgrain, kind of like risotto rice, so I think it should work? Also, I will not use bacon as it's quite hard to come by here… maybe impossible.I lived in Korea for one year and I miss some of the food, I would love to see a bibimbap recipe on here sometime!! Great Blog!
Lori
Thanks for all your kind words. I just a newbie in blogging and enjoy sharing things I love with people. It is very rewarding to get connected with people whom I never met. Have a great day or evening wherever you are. Thanks.
These rice balls sounds so delicious!
This reminds me of Japanese onigiri. My kids love them in their lunches:) I love your blog and as a Korean, I am always looking for Korean recipes to satiate my cravings. I'm following you now!
This was so much fun to read! We did have rice tonight, and though my girls would be fine eating it plain with butter, I think they would have even more fun making their own rice balls. With bacon and…not sure. Maybe just bacon! (They're a little picky, so it's best to start them off slowly.)Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.
I am so excited to make these! I just happen to come across your blog tonight and I love it – I love the insight, poetry, step-by-step instructions and photos! I am now going to think of each piece of rice as a farmer's spot of sweat (not that I have ever been able to just waste it as I love it too). I have your blog bookmarked and look forward to future recipes. Thanks! meg (canada)