Korean Rice Balls Jumeokbap (Recipe for Printing)
Learn to prepare Korean rice balls with beef and seasoned anchovies, a perfect dish for October events. Made with short-grain rice and savory sauces. Save & click.
# What You Need:
→ Korean Beef Rice Balls – Main
01 -
150 g minced beef (5.3 oz)
02 -
70 g carrots, finely chopped (2.5 oz)
03 -
3 cups cooked short- or medium-grain rice (about 520 g)
→ Korean Beef Rice Balls – Sauce
04 -
3 tablespoons soy sauce
05 -
1 tablespoon rice wine (mirin)
06 -
1½ tablespoons dark brown sugar
07 -
1 teaspoon sesame oil
→ Seasoned Anchovy Rice Balls – Main
08 -
80 g dried anchovies, extra small, finely chopped (2.8 oz)
09 -
3 cups cooked short- or medium-grain rice (about 520 g)
→ Seasoned Anchovy Rice Balls – Sauce
10 -
1⅓ tablespoons soy sauce
11 -
1⅓ tablespoons rice wine (mirin)
12 -
1 tablespoon dark brown sugar
13 -
½ tablespoon honey
14 -
½ tablespoon sesame oil
15 -
1 teaspoon sesame seeds
→ Optional
16 -
½ cup seasoned seaweed flakes
# How to Make It:
01 -
In a small bowl, combine all sauce ingredients for the selected rice ball variation and mix well. Set aside.
02 -
For beef: Heat a pan over medium-high heat and cook minced beef until halfway done. Add carrots and cook until beef is fully cooked. Add sauce and rice, mixing well for 2–3 minutes until evenly coated. For anchovies: Dry-fry anchovies over medium-high heat for 1 minute. Add sauce and cook for another minute until coated.
03 -
Transfer the cooked beef mixture or anchovy mixture to a bowl. Add cooked rice if not already combined and mix thoroughly. Let cool slightly until safe to handle.
04 -
Take a small fistful of rice mixture and gently squeeze between your hands until it sticks together. Shape into a round ball. Repeat until all mixture is used.
05 -
Optionally roll rice balls in seasoned seaweed flakes. Serve warm.
# Extra Tips:
01 -
Use short- or medium-grain rice (such as sushi rice) for best texture and shape retention.
02 -
Long-grain rice will not stick well unless it is glutinous (sweet) rice.