Jumeokbap (Korean Rice Balls)
Jumeokbap are our favorite for a quick on-the-go snack or meal! White rice is seasoned with seaweed and sesame oil, then stuffed with ground beef bulgogi for a hearty and fun rice ball.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 13 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups cooked short grain white rice (warm)
- 1 tbsp sesame oil (divided)
- 3 large sheets roasted seaweed sheets (crushed; about 3 tbsp)
- 2 tbsp sesame seeds
- ½ tbsp cooking oil
- ½ lb lean ground beef (I used 88/12%)
- 2½ tbsp low-sodium soy sauce
- 1½ tsp brown sugar
- 1-2 cloves garlic (minced)
- Salt and pepper (to taste)
Instructions
- 1
Season the cooked rice with ½ tbsp sesame oil, crushed seaweed, sesame seeds, and ½ tsp salt and pepper. Season to taste, cover with a kitchen towel or plastic wrap, and set aside.
- 2
In a small bowl, whisk together soy sauce, brown sugar, and ½ tbsp sesame oil. Set aside.
- 3
In a pan, heat oil over medium-high heat. Once hot, add the beef and ¼ tsp salt and ¼ tsp pepper. Crumble the beef and sauté for about 2-3 minutes. Once halfway cooked, add soy sauce mixture and garlic. Cook for an additional 2-3 minutes until all the sauce is absorbed, stirring often.
- 4
I recommend wearing cooking gloves to form the balls, if possible. Scoop about 3 tbsp of the rice mixture into the palm of your non-dominant hand. Flatten the rice, then cup your hand to turn the rice into a bowl shape. Add 1 tbsp beef to the center and use the fingers of your dominant hand to gently fold rice over the beef. Cup your hands together and squeeze gently to form the rice into a ball, like you would with meatballs. Repeat until all the rice and beef is used up.