Kimchi Jumeok Bap (Korean Rice Balls)
Rice and kimchi lovers unite with another easy Korean classic: Kimchi Jumeok Bap! All the delicious flavor of kimchi. All the fun and gratifying texture of rice balls. A quick snack, popular side dish, and favorite picnic food item -- Korean Rice Balls are easy to make and always tastes good!
Servings: 7 medium rice balls
Calories: 102kcal
Equipment
- non-stick pan
- disposable food service gloves
- large, shallow bowl
Ingredients
- 1 cup kimchi + juice
- 1-2 tsp Gochujang (Korean chili paste) (depending on spicyness preference)
- 1/2 tsp sugar
- 3 cups short grain rice (cooked)
- 1 tsp fish sauce
- 1 tsp sesame oil
- 3 Tbsp sesame seeds
- 1/2 tsp black pepper
- furikake *for serving
Instructions
- Chop kimchi. Place kimchi in a small bowl. Using kitchen scissors, snip into small 1/4-inch pieces. Make sure there are no big chunks of kimchi or else the individual rice ball will fall apart.
- Cook kimchi. Heat a non-stick pan over medium heat. Add a little cooking oil (1-2 tsp). When the pan is hot, add kimchi, kimchi juice, gochujang, and sugar. Cook until soft, caramelized, and dark orange in color -- about 5 minutes.
- Mix rice and seasonings. To a large bowl, add cooked rice, cooked kimchi, sesame seeds, fish sauce, and sesame oil. Using disposable food service gloves, mix well. The kimchi and rice should be uniform in color. Taste and season with more fish sauce, sugar, and salt (if needed).
- Roll into balls. Time to make Jumeok Bap! Using disposable food service gloves, roll the rice into same-sized balls. Make sure to press tightly with both hands. *If you like, use a cookie scoop to create uniform sized rice balls.
- Serve. Roll in furikake. Sprinkle more on top. Enjoy!
Notes
*Store leftovers in an airtight container in the fridge for 2-3 days. The rice will be hard so I recommend reheating in the Air Fryer (with a spray of oil) for 400F for 4 minutes. Leftover rice balls freeze well, up to 1 month, wrapped individually with plastic wrap and placed in a ziploc baggie. Reheat frozen Korean Rice Balls in the Air Fryer (with a spray of oil) at 400F for 8 minutes.
Tips:
- Use disposable food service gloves. Short grain rice is very sticky. Disposable food service gloves prevent rice from sticking everywhere! If you don't own them, liberally wet your clean hands with water. Prep a small bowl of water next to you and rub palms with water before and during rolling.
- Taste and adjust seasoning. Kimchi is a fermented food product and tastes slightly different depending on it's ripeness and age. To ensure good tasting Kimchi Jumeok Bap, taste and adjust the seasoning. If it tastes flat, add more fish sauce and salt. If it's too spicy, add a pinch of sugar.
- Chop kimchi with kitchen scissors. A Korean tip that makes chopping kimchi easier and less messy. Also avoids the hassle of washing the cutting board afterwards.
- Don't be afraid to press the rice balls together! The rice balls stick together better when compacted tightly. Cup and press into balls with the palms of your hands.
Nutrition
Calories: 102kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 153mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg