A popular Korean snack made with kimchi and rice: Kimchi Triangle Rice Balls. Also called Samgak JumeokBap, these compact little rice balls are flavored with spicy kimchi and shaped into triangles. A cube of cheese is tucked into the center. Pop into the air fryer (or oven) until it melts into a ball of gooey cheesy decadence. Easy to make and so much fun to eat! YUM!

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What are Korean Triangle Rice Balls?

Korean Triangle Rice Balls are a popular snack or side dish from South Korea. Seasoned rice is shaped into compact rice balls in the shape of a triangle. Easy to make and easy to eat, these little rice balls are flavorful and fun to eat. Makes a great on-the-go snack or lunch box item.

In Korean, these small rice balls are called Samgak Jumeokbap. “Samgak” means “triangle,” and “JumeokBap” means “fist rice.” A triangle rice ball about the size of a fist.

Similar to Onigiri (Japanese rice ball), there are many ways to season these delicious rice balls. A popular favorite is Tuna Mayo Jumeok Bap. But for this version, I was inspired by bibigo Kimchi and Cheese Rice Balls. The unexpected flavor combination of kimchi and mozzarella makes these Korean rice balls even more delicious.

In Korean cuisine, kimchi and cheese are a popular flavor combination. The kimchi adds a spicy, umami kick of flavor; the acidity also cuts through the richness of the cheese. Meanwhile, the cheese adds creamy mildness that complements the spicy kimchi. Together, they works as a fantastic flavor combo!

More recipes with cheese and kimchi: Cheesy Kimchi Fried Rice, Black Bean Kimchi Quesadillas, Creamy Kimchi Pasta. If you love cooking with kimchi, be sure to check out 20 Recipes with Kimchi!

Ingredients:

• Kimchi. Spicy, acidic, fermented kimchi is the star ingredient.
• Rice. Use short-grain rice, also called Sushi Rice, for rice balls that stick together. The extra starch acts as a glue to bind everything together.
• Gochujang + Fish Sauce + Sesame Oil. Big flavor boosters. To keep it vegetarian, do not use fish sauce and swap with soy sauce or salt instead.
• Sesame Seed. Adds crunchy, nutty texture.
• Nori. Roasted seaweed snack (also called Gim in Korean) or furikake. Adds umami flavor.
• Oil. Lightly spray or brush with oil. Use either vegetable oil or sesame oil.
• Mozzarella Cheese. Mozzarella tastes especially good with kimchi. Use dairy-free cheese to make it vegan.

How to make Samgak Jumeok Bap:

1. Cook kimchi. Heat a non-stick skillet over medium heat. Add 1-2 tsp vegetable oil and the finely chopped kimchi. Add the sugar and gochujang. Cook, stirring often, until soft and cooked down – about 4-5 minutes. The color will change from bright red to dark orange.
2. Mix rice. In a large bowl, add the white rice, cooked kimchi, sesame seeds, fish sauce, and a drizzle of sesame oil. Crush an entire package of Gim (roasted seaweed snack) on top or add furikake. Using food preparation gloves, mix well with your hands. Taste and adjust seasoning, adding more fish sauce or salt if needed. Make sure the rice is well seasoned!
3. Shape into triangles. Using food preparation gloves, shape rice mixture into triangles:
4. *Onigiri rice mold method: add 1-2 Tbsp of the kimchi rice into the bottom of the mold. Add a cube of cheese in the center. Add another 1-2 Tbsp of the kimchi rice on top. Press the two sides together with the top of the mold. Press several times, making sure to press tightly together.
5. *Hand method: Add 3-4 Tbsp of the kimchi rice to your hands. Using two hands, roll into a ball. Flatten the ball into a round flat disc, about the size of your palm. Add a cheese cube to the center. Close the rice around the cube, pressing tightly so the rice sticks together. Shape the ball into a triangle.
6. Spray or brush with oil. Spray or brush the triangle rice balls, on all sides, with oil. Vegetable oil or sesame oil are both good choices.
7. Cook in Air Fryer (or oven). Place in an Air Fryer and cook at 320F/160C for 8 minutes. To create an extra crispy crust, crank up the heat to 400F/204C and cook for 3-4 additional minutes.
8. Serve. Transfer to a plate. Enjoy!

PRO Tips:

• Cut kimchi with scissors. A Korean tip to avoid a messy cutting board. Place kimchi in a bowl and use kitchen scissors to cut into tiny pieces.
• Press rice balls tightly. To ensure the rice balls hold their shape, press them tightly together with clean hands or food preparation gloves.
• Make rice in a rice cooker. An easy way to make perfectly cooked short grain rice, every time.
• Use leftover rice. Freshly cooked white rice works best for this recipe. But you can also use leftover rice if it’s reheated well. Make sure to heat the rice enough so the individual grains are steaming and slightly sticky.

Helpful Kitchen Tools:

• Triangle Rice Mold (affiliate). A useful tool that makes uniformly shaped, tightly pressed rice balls. At Asian grocery stores, there are several different kinds. They are also less expensive than ordering online.
• Air Fryer (affiliate). To melt the cheese in the middle. And create a crispy crust. If you don’t have one, heat in the oven at 425F for 8-10 minutes.
• Food preparation gloves. They make rolling and shaping the rice balls easier. If you don’t have them, use clean hands and keep a small bowl of water nearby. Wet your hands with water to prevent sticking.

FAQ:

More recipes with kimchi:

• Stir-Fried Kimchi Bokkeum
• Kimchi Jjigae (Stew) with Pork Belly
• Braised Kimchi with Tofu + Pork Belly
• Black Bean Kimchi Quesadillas