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–+ servings
3 colorful rice balls are made with leftover rice and vegetables

Easy Korean Rice Balls (Jumeokbap)

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Make Korean rice balls (jumeokbap) with short-grain rice, ham, egg, or mushrooms. These 3 bite-size variations are perfect for using up leftovers and pack well for lunchboxes.
Course Lunch, Snack
Cuisine Korean
Diet Gluten Free, Low Fat, Low Lactose
Keyword Jumeokbap, Korean bento ideas, Korean finger food, Korean kids snack, Korean lunchbox ideas, Korean picnic food, Korean rice balls, Leftover rice recipes, On-the-go Korean meals
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 people
Author Hyegyoung K. Ford

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.