Korean Rice Balls (Jumeok Bap)
Jumeok Bap is a quick and easy Korean rice ball perfect for snacks or meals. Filled with veggies, beef, and seasoned to perfection, it’s a comforting dish for any occasion.
Equipment
- 1 Mixing bowl
Ingredients
Main Ingredients
- 1 bowl Rice
- 2 stalks Scallions chopped
- 0.5 Onion diced
- 40 grams Red Pepper diced
- 40 grams Green Pepper diced
- 1 tablespoon Sesame Oil
- 1 tablespoon Sesame Seeds
- ⅕ teaspoon Salt
- 2 sheets Seaweed Paper cut up
- 85 grams Ground Beef
- 1 tablespoon Canola or Vegetable Oil for sautéing
- 1.5 tablespoon Soy Sauce
- 1 tablespoon Sugar
- 1 tablespoon Sesame Oil for marinating beef
- 1 tablespoon Garlic minced
- Black Pepper to taste
Instructions
Instructions
- Season the ground beef with soy sauce, sugar, sesame oil, garlic, and black pepper. Mix well and set aside to marinate.
- Chop the scallions, and dice the onion and peppers.
- In high heat, sauté a tablespoon of scallions, two tablespoons of onion, and marinated ground beef until onion is translucent and beef is browned. Set aside.
- Season the rice with salt, sesame oil, and sesame seeds. Mix thoroughly.
- Combine seasoned rice, sautéed beef, red peppers, green peppers, and crumbled seaweed. Mix until evenly combined.
- Grab a handful of rice mixture and shape into a compact ball. Repeat with remaining rice.
- Cut seaweed sheets into strips or squares and wrap or press onto rice balls.
- Serve immediately or refrigerate for later.
- For best reheating, steam or microwave with damp paper towel.
Notes
These rice balls can be made ahead, stored in the fridge for 2–3 days, or frozen for later. Great for bento boxes, snacks, or light meals.