Korean Rice Balls Recipe

If you’re looking for a savory, snackable treat that delivers bold flavors with every bite, look no further than Korean Rice Balls! These delightful spheres pack soft, seasoned rice around your choice of punchy fillings, from spicy-sweet kimchi and crispy Spam to creamy, umami-packed furikake tuna. Perfect for popping into lunch boxes, party platters, or your own hungry hands, Korean Rice Balls prove that comfort food can be both playful and deeply satisfying.

Ingredients You’ll Need

There’s something magical about simple ingredients coming together to create something so moreish. Each component here plays its part, whether it’s adding texture, savoriness, color, or that signature nutty aroma that makes Korean Rice Balls unforgettable.

• Short-grain rice: The sticky texture is an absolute must for shaping the signature, tender balls.
• Sesame oil: A drizzle brings glossy shine and a fragrant, toasty note.
• Salt: Just enough to make the rice base ultra snackable.
• Toasted sesame seeds: Adds nuttiness and a pretty flecked look.
• Spam (for Filling 1): Dice it finely for salty, crispy bites that pair perfectly with kimchi.
• Kimchi (for Filling 1): Fermented cabbage brings tang, crunch, and a gentle heat.
• Gochujang or kimchi juice (for Filling 1): Either one brings depth and a gentle spicy kick to the filling.
• Tuna (for Filling 2): Canned tuna is creamy and satisfying for an easy protein boost.
• Mayonnaise (preferably Kewpie, for Filling 2): Lends luscious texture and savory richness.
• Soy sauce (for Filling 2): Just a splash boosts umami and flavors the tuna perfectly.
• Furikake (for Filling 2): This Japanese seasoning blend adds fun pops of seaweed, sesame, and flavor.
• Crumbled roasted seaweed (nori, for Filling 2): Extra umami and a gorgeous look, especially rolled on the outside.

How to Make Korean Rice Balls

Step 1: Prep the Rice Base

Start by mixing your warm, cooked short-grain rice with sesame oil, salt, and a sprinkling of toasted sesame seeds. This little step infuses the rice with flavor right from the beginning and helps keep everything sticking together beautifully when it’s time to shape the Korean Rice Balls.

Step 2: Make the Fillings

For the Spam–Kimchi filling, pan-fry your finely diced Spam until it’s golden and a bit crispy. Add your chopped kimchi along with a hit of gochujang or a splash of spicy kimchi juice, and stir-fry for a couple of minutes until everything smells amazing. Let it cool slightly so you don’t burn your hands.

For the Furikake–Tuna filling, mash together drained tuna, creamy mayo, a dash of soy sauce, and furikake in a bowl. You want it moist and well-mixed, ready for a surprise inside every bite.

Step 3: Shape the Rice Balls

Lightly wetting or oiling your hands makes this step much easier and less sticky! Grab a small handful of your seasoned rice — about a quarter cup. Gently flatten it into your palm, then spoon a teaspoon of your chosen filling into the center. Cover with a bit more rice and gently shape it into a ball, tucking the filling inside. Repeat to make a batch of both flavors. You’ll end up with about 10 to 12 Korean Rice Balls, each one just waiting to be devoured!

Step 4: Coat & Finish

For a simple finish, you can roll the Spam–Kimchi balls plain or give them a little extra sesame seed coating for crunch. The Furikake–Tuna balls truly shine when rolled through extra furikake or crumbled roasted nori, giving them pops of flavor and beautiful color contrast. Each bite is a different adventure!

How to Serve Korean Rice Balls

Garnishes

The finishing touches can set your Korean Rice Balls apart! Try nestling them on crisp lettuce, adding a sprinkle of sliced scallions, or topping with a sliver of red chili for a hint of heat and a pop of color. A dusting of extra sesame seeds or furikake ensures every bite is picture-perfect.

Side Dishes

Korean Rice Balls make an awesome main feature, but they also love sharing the spotlight. Serve them alongside pickled daikon radishes, a simple seaweed soup, or fresh cucumber salad. The acidity and crunch cut through the richness of the fillings and balance the meal beautifully.

Creative Ways to Present

For parties or kids’ lunchboxes, arrange Korean Rice Balls in colorful bento-style containers or on a big platter with toothpicks for easy grabbing. You can even shape them into cute triangles, decorate them with nori faces, or tuck them into mini muffin liners for extra fun. They’re guaranteed to draw smiles!

Make Ahead and Storage

Storing Leftovers

If you somehow have Korean Rice Balls left over, wrap each ball tightly in plastic wrap to keep the rice moist and the flavors fresh. They’re best enjoyed the same day, but can be kept in the fridge for up to 24 hours if you need to make them ahead.

Freezing

While it’s possible to freeze Korean Rice Balls, the texture of the rice will change and become less tender after thawing. If you must freeze, wrap each ball individually and seal in an airtight container. Thaw in the fridge before reheating for best results.

Reheating

To restore that just-made goodness, microwave Korean Rice Balls for 20-30 seconds, wrapped in a damp paper towel to prevent the rice from drying out. They should be pleasantly warm and soft, ready for another round of snacking.

FAQs

Can I use leftover rice for Korean Rice Balls?

Absolutely! Leftover short-grain rice works really well, as long as you gently reheat it before mixing so it’s soft and malleable for shaping into balls.

What’s the best substitute for Spam?

If you’re not a fan of Spam or want a different protein, finely diced ham, cooked bacon, or even tofu can all be delicious alternatives for the kimchi filling.

How spicy are these rice balls?

The heat level is up to you! Use kimchi juice for a milder filling, or gochujang for more fire. You can also use mild furikake and skip the red chili garnish to keep them kid-friendly.

Can I make these vegan?

Definitely! Swap the Spam for tofu, use vegan mayo in the tuna filling (or make a bean-based mix), and choose vegan furikake. Korean Rice Balls are super adaptable.

Why are my rice balls falling apart?

The rice must be the sticky, short-grain type, and still a bit warm when you mix it. Wet or oil your hands to help the rice stick together, and press gently but firmly as you shape each ball.

Final Thoughts

Korean Rice Balls are comfort food at its most playful, and making them is just as much fun as eating them. Whether you’re whipping up a single batch or making double for sharing, these little flavor-packed bites are always a crowd-pleaser. Give them a try—you might just find yourself inventing new fillings and becoming a Korean Rice Ball superfan in no time!

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