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–+ servings
3 colorful rice balls (jumeokbap) using leftover rice in a serving bowl

Easy Korean Rice Balls (Jumeokbap)

Print Recipe
Juicy, savory rice balls made with simple ingredients and easy mix-ins. These Korean jumeokbap come together fast and are perfect for lunch, snacks, or leftover rice.
Course Lunch, Snack
Cuisine Korean
Diet Gluten Free, Low Fat, Low Lactose
Keyword egg rice balls, Jumeokbap, Korean bento ideas, Korean finger food, Korean lunchbox ideas, Korean picnic food, Korean rice balls, leftover rice recipe, lunchbox ideas, quick meal, vegetable rice balls
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
  • ½ cup (125 g) minced ham
  • 2 tsp (10 ml) oil
  • 2 cup (60 g) baby spinach loosly packed
  • 1 green onion finely chopped
  • 1 tsp (5 ml) 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
  • ½ cup (75 g) finely minced pickled radish or any pickled vegetable
  • 1½ tbsp (20 g) mayonnaise
  • salt to taste

Mushroom and Vegetable Rice Balls

  • 2 cup (400 g) cooked short grain white rice warmed
  • 2 tsp (10 ml) oil
  • ½ cup (50 g) finely chopped shiitake mushroom or other mushroom of your choice
  • ½ cup (75 g) finely chopped red pepper
  • 2 green onion finely chopped
  • 1 tsp (5 g) minced garlic
  • ½ tsp (2 g) ginger paste
  • 1 tsp (5 ml) Korean soup soy sauce (gukganjang)
  • 1 tsp (5 ml) 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.