Korean Rice Balls with Fillings (Print Version)
# Ingredients:
→ Rice Base
01 -
2 cups cooked short-grain rice, kept warm
02 -
1 tablespoon sesame oil
03 -
0.5 teaspoon salt
→ Filling Options
04 -
0.5 cup canned tuna, drained and combined with 1 tablespoon mayonnaise
05 -
0.5 cup cooked bulgogi beef, finely chopped
06 -
0.5 cup kimchi, finely chopped and excess liquid removed
07 -
0.5 cup shredded cooked chicken with soy sauce
→ Seasoning and Coating
08 -
2 tablespoons roasted seaweed flakes (gim)
09 -
1 tablespoon sesame seeds
10 -
1 teaspoon soy sauce
11 -
0.5 teaspoon gochugaru (Korean red pepper flakes, optional)
# Instructions:
01 -
While rice is warm, thoroughly mix in sesame oil and salt until evenly seasoned.
02 -
Choose desired filling or a combination. If using tuna, blend with mayonnaise. Finely mince bulgogi beef or chicken for cohesive mixing. Squeeze kimchi to remove excess moisture and chop finely.
03 -
In a large bowl, gently fold filling(s) into seasoned rice. Sprinkle in roasted seaweed flakes, sesame seeds, soy sauce, and gochugaru if preferred, mixing until the mixture is uniform.
04 -
Moisten hands lightly. Scoop approximately 60 grams of mixture and shape each portion into compact, uniform balls. Continue until all mixture is used.
05 -
Arrange rice balls on a serving plate and consume immediately, or wrap individually and refrigerate up to 24 hours. Serve chilled or at ambient temperature.
# Notes:
01 -
Use slightly warm rice for easier shaping and optimal texture.
02 -
Ensure fillings are finely chopped to maintain even consistency and prevent disintegration.