The Korean Rice Balls (Jumeokbap) are a popular Korean snack or lunch dish that’s simple yet bursting with flavor. These soft, sticky rice balls are filled with savory tuna or bulgogi beef and coated with sesame oil and seaweed flakes for a delicious, handheld meal. Perfect for picnics, lunchboxes, or a quick bite, they combine the satisfying chew of rice with flavorful fillings that taste like something straight out of a Korean café. Whether you prefer the rich depth of bulgogi or the creamy, spicy tuna version, these rice balls are fun to make and even better to eat.
2. Ingredients
For the Rice:
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2 cups cooked short-grain rice (preferably Korean or sushi rice)
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1 tablespoon sesame oil
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1 tablespoon roasted sesame seeds
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Salt, to taste
For the Tuna Filling:
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1 can tuna, drained
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1 tablespoon mayonnaise
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½ teaspoon gochujang (Korean chili paste, optional for spice)
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1 teaspoon soy sauce
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½ teaspoon sugar
For the Bulgogi Filling:
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½ pound thinly sliced beef (ribeye or sirloin)
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2 tablespoons soy sauce
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1 tablespoon brown sugar
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1 tablespoon minced garlic
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1 teaspoon grated ginger
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1 tablespoon sesame oil
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1 tablespoon chopped green onions
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½ teaspoon black pepper
For Coating and Garnish:
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Crushed roasted seaweed (gim flakes or nori)
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Extra sesame seeds
3. Instructions
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Prepare the rice:
In a large bowl, mix the warm cooked rice with sesame oil, sesame seeds, and a pinch of salt. Stir gently to combine, then set aside to cool slightly so it’s easy to handle. -
Make the tuna filling:
In a small bowl, combine drained tuna, mayonnaise, gochujang, soy sauce, and sugar. Mix until creamy and well-blended. Adjust seasoning to taste. -
Make the bulgogi filling:
In another bowl, combine soy sauce, brown sugar, garlic, ginger, sesame oil, green onions, and pepper. Add the sliced beef and mix well.
Heat a skillet over medium-high heat and cook the beef for 4–5 minutes until browned and cooked through. Let it cool slightly before using as a filling. -
Assemble the rice balls:
Wet your hands with a bit of water or sesame oil to prevent sticking.
Scoop about 2 tablespoons of rice and flatten it slightly in your palm. Place 1 teaspoon of filling (either tuna or bulgogi) in the center. Add another tablespoon of rice on top and shape it into a firm ball using gentle pressure. Repeat until all rice and fillings are used. -
Coat the rice balls:
Roll each rice ball in crushed roasted seaweed and sprinkle extra sesame seeds on top for flavor and texture. -
Serve:
Arrange the rice balls on a platter and serve warm or at room temperature with soy sauce or a drizzle of sesame oil on the side.
4. Preparation & Cooking Time
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Prep time: 20 minutes
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Cooking time: 10 minutes
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Total time: 30 minutes
5. Serving
Makes 10–12 rice balls (serves 3–4 people)
6. Nutrition (per serving, about 3 rice balls)
Calories: 320 kcal
Protein: 15 g
Fat: 10 g
Carbohydrates: 42 g
Fiber: 2 g
Sugar: 4 g
7. Tips
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Use freshly cooked rice: It should be warm and sticky — not dry or cold.
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For extra flavor: Add finely chopped kimchi or cooked vegetables like carrots or spinach to the rice.
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Keep your hands oiled or damp to prevent rice from sticking while shaping.
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Make them spicy: Add more gochujang or a sprinkle of Korean chili flakes.
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For meal prep: Store rice balls in the fridge for up to two days. Warm slightly before eating.
8. Final Thought
These Easy Korean Rice Balls with Savory Tuna or Bulgogi Fillings are simple, flavorful, and endlessly versatile. Each bite combines the comforting chew of rice with bold Korean flavors — perfect for snacking, lunch boxes, or quick meals on the go. Whether you choose the creamy tuna or the juicy bulgogi filling, this recipe brings the taste of Korea right to your kitchen in the most satisfying way.
