Korean Rice Balls Recipe

Ingredients

• 2 cups cooked short-grain rice (warm)
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/2 cup canned tuna, drained and mixed with 1 tablespoon mayonnaise
• 1/2 cup cooked bulgogi beef, finely chopped
• 1/2 cup finely chopped kimchi (squeeze out excess liquid)
• 1/2 cup shredded cooked chicken with soy sauce
• 2 tablespoons roasted seaweed flakes (gim)
• 1 tablespoon sesame seeds
• 1 teaspoon soy sauce
• 1/2 teaspoon gochugaru (Korean red pepper flakes, optional)

Instructions

1. 1

   Prepare the Rice: Start with warm, cooked short-grain rice. In a large bowl, gently mix the rice with sesame oil and salt until well combined. This ensures each rice grain is flavorful and moist.

2. 2

   Prepare the Filling: Choose and prepare your preferred filling. For tuna, mix canned tuna with mayonnaise. For bulgogi, finely chop cooked bulgogi beef. For kimchi, finely chop and squeeze out excess liquid. For chicken, shred cooked chicken and season with soy sauce.

3. 3

   Form the Rice Balls: With wet hands to prevent sticking, take a small handful of the seasoned rice. Create an indentation in the center and add about 1 tablespoon of your chosen filling. Mold the rice around the filling, forming a tight ball about the size of a golf ball.

4. 4

   Prepare the Coating: In a shallow dish, combine roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if using. This mixture will add a crisp, flavorful outer layer to your rice balls.

5. 5

   Coat the Rice Balls: Roll each rice ball lightly in the seasoning mixture until evenly coated. Ensure the seaweed flakes and sesame seeds stick well to the surface for maximum flavor and texture.

6. 6

   Serve: Arrange your Korean rice balls on a serving plate. They can be enjoyed immediately while warm or wrapped individually for a portable snack or lunch option.