Name: Korean Rice Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice; 2 tsp sesame oil; 1/2 tsp salt; 1/2 cup finely chopped carrots; 1/2 cup finely chopped spinach; 1/4 cup pickled radish, diced; 1/2 cup ground beef or tofu; 4 sheets nori, cut into strips

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Introduction

Korean Rice Balls are a delightful snack or light meal, combining savory fillings with perfectly seasoned rice. Wrapped in crisp nori, they offer a wonderful balance of flavors and textures that’s easy to enjoy anytime.

A close-up of seven round rice balls arranged in a white bowl, placed on a white marbled surface. There are three distinct types of rice balls: two are speckled orange and white, two are black with sesame seeds and light bits mixed in, and three are white with small green and orange seasoning pieces scattered throughout. The rice balls have a glossy texture and are neatly packed into smooth, rounded shapes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked short-grain rice
2 tsp sesame oil
1/2 tsp salt
1/2 cup finely chopped carrots
1/2 cup finely chopped spinach
1/4 cup pickled radish, diced
1/2 cup ground beef (or tofu)
4 sheets nori, cut into strips

Instructions

Step 1: Cook the short-grain rice according to the package instructions. Allow it to cool slightly, so it is warm but not hot.
Step 2: In a large bowl, combine the warm rice with sesame oil and salt. Stir in the finely chopped carrots and spinach until evenly mixed.
Step 3: In a separate bowl, mix the diced pickled radish with the seasoned ground beef or tofu, ensuring the filling is well combined.
Step 4: Lightly wet your hands to prevent sticking. Take a handful of the rice mixture and flatten it in your palm. Place a spoonful of the filling in the center, then carefully wrap the rice around the filling to form a tight ball.
Step 5: Wrap each rice ball with a strip of nori for added flavor and texture.
Step 6: Arrange the rice balls on a platter and serve either warm or at room temperature.

Tips & Variations

For a vegetarian alternative, substitute ground beef with firm tofu or cooked mushrooms.
Adding a bit of soy sauce or gochujang to the filling can bring extra depth and a hint of spice.
Make sure your hands are moist when shaping the rice balls to prevent sticking and to help them hold their shape better.
Use fresh, well-cooked rice and avoid overly drying it out for the best texture.

Storage

Store Korean rice balls tightly wrapped in plastic wrap or an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a microwave or steam until heated through, then add fresh nori strips if desired for crispness.

How to Serve

The image shows a round white plate with a brown rim on a white marbled surface, holding six small round rice balls with different coatings. At the top, there is a white divided square bowl with two rice balls: the left one is black and sprinkled with white sesame seeds, and the right one is orange with green and white specks and some seeds. On the plate below, there are four rice balls arranged in a semi-circle: two white ones with black sesame seeds and green herbs, one white with red seasoning, and one covered with a mix of dark green seaweed and white rice. The textures vary from smooth to slightly rough with the toppings adding detail. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Short-grain rice is preferred for its stickiness, which helps the rice balls hold together. Medium-grain can work, but long-grain rice is usually too dry and loose for shaping.

How do I prevent the rice from sticking to my hands?

Keep your hands lightly wetted with water while shaping the rice balls. This prevents sticking and makes it easier to form smooth balls without tearing.