A popular snack, side dish, lunch box item, or quick meal: Korean Triangle Rice Balls. Also called Samgak JumeokBap, these compact balls are a satisfying and delicious combination of rice and kimchi. Easy to pack and easy to hold, these dense little rice balls are also easy to prepare. To add a little decadence, place a cube of cheese in the center. Air fry until molten and gooey. YUM!

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Korean Triangle Rice Balls (Samgak JumeokBap)

Korean Triangle Rice Balls, also known as Samgak Jumeok Bap, is a popular dish from South Korea. Seasoned rice is rolled into a compacted triangle. In Korean, “Samgak” means “triangle,” and “JumeokBap” means “fist rice.” A triangle rice ball about the size of a fist.

This version, inspired by bibigo Kimchi and Cheese Rice Balls, is full of BIG kimchi flavor. Spicy, acidic kimchi adds so much flavorful goodness. A cube of mozzarella is tucked into the center and melts beautifully in the air fryer. An unexpected flavor combination that tastes so good together!

More recipes with rice and kimchi: Tuna Kimchi Fried Rice, Spam Kimchi Fried Rice, and Kimchi Jumeok Bap. Or, try Creamy Kimchi Pasta.

In Korean cuisine, these simple rice balls are easy to make and extremely versatile. In my home, I often make them as a quick meal or side dish.

The delicious fillings range from kimchi, canned tuna, green onion, carrot, ground beef, bulgogi, and seaweed flakes. They are a favorite snack for the whole family and a great leftover rice recipe.

Similar to Japanese Onigiri, the hand-shaped rice balls are formed into a triangle. Easy to handle and eat, it’s a fun way to enjoy a savory rice ball. Good for road trips and a favorite picnic food, these delicious rice balls are easy to pack and keep well at room temperature. Enjoy!

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 — use soy sauce or salt instead.
• Sesame Seed. Adds crunchy, nutty texture.
• Furikake OR Gim (1 large package). Seasoned seaweed adds lots of umami flavor. For Jumeok Bap, it’s classic to add Gim (roasted seaweed snack).
• 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.

Instructions:

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 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.
• Use leftover rice. If you don’t have freshly cooked white rice, use leftover rice instead. Make sure to heat the rice so the individual grains are not hard and cold.

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