I’ll show you how to make a kimchi rice balls recipe in 8 mins! A kimchi rice ball is also called kimchi jumeokbap (Korean: 김 주먹밥) where Jumeokbap means “fist rice” in Korean, and infuses rice balls with the mouthwatering flavours of kimchi (click here for my homemade kimchi recipe!)
All you need is kimchi, seaweed, cooked rice, sesame oil, sesame seeds and a few simple ingredients to make a tasty kimchi rice ball for the whole family to enjoy (or for you to enjoy all to yourself)!
Recipe for Kimchi Rice Balls
There are various different ways of making Korean rice balls (or Jumeokbap) and this kimchi rice ball recipe will use kimchi as the main flavour source, along with a few other simple ingredients. These bite-sized (or slightly larger!) delights are not only visually appealing but also super delicious and easy and fun to make.
For this recipe, you will want to use short or medium-grain white rice or sushi rice because this type of rice is more starchy and sticky and easy to form into a ball that will stay in shape. I don’t recommend using any other type of rice, as it can easily break apart.
Kimchi rice balls have a blend of bold, tangy, and spicy flavours. The vibrant kimchi adds a zingy and slightly sour punch, while the rice provides a comforting and neutral texture. This recipe can be made gluten-free if you use gluten-free soy sauce and make sure kimchi is gluten-free by double checking, depending on the recipe or brand.
Related Recipe: Seaweed Rice Balls
Ingredients
- Cooked Rice
- Kimchi (make my homemade kimchi – it’s the best!)
- Oil
- Medium-firm Tofu
- Sugar
- Soy Sauce
- Roasted Seaweed
- Sesame Oil
- Sesame Seeds
- Gochugaru (optional)
The recipe can be made gluten-free using GF soy sauce and kimchi (check packaging).
How To Make Kimchi Rice Balls
Heat oil on a pan on medium-high heat and add kimchi on one side of the pan.
On the other side, crumble up tofu. Cook the tofu and kimchi separately for a couple of minutes, allowing the water from the tofu to evaporate.
Now mix everything together then add gochugaru (if using), sugar and soy sauce. Mix well.
In a mixing bowl, add cooked white short-grain (or sushi) rice, along with the kimchi mixture.
Crumble up roasted seaweed and add that into the bowl, along with roasted sesame oil and sesame seeds. Mix together using a spatula until well distributed.
Let the contents cool down slightly (enough for you to handle with hands) and wearing food prep gloves, begin to form the mixture into bite sized (or slightly bigger – around 1/4 cup) balls with your hands.
Top with more sesame seeds, if desired, and enjoy as a meal or a snack!
KIMCHI RICE BALLS
Equipment
Ingredients
- 1 cup Cooked white rice cooked white short/medium grain or sushi rice
- 1/2 cup kimchi fish-free, chopped into small pieces
- 1 tsp oil
- 1/2 Seaweed package of Seasoned Roasted Seaweed or Nori
- 1 tsp Sesame oil roasted sesame oil is best
- 1/4 block Tofu medium-firm, crumbled
- 1/2 tsp Sugar
- 1/2 tbsp Soy Sauce more to taste
- 1 tsp Sesame Seeds Roasted (more if desired)
- 1/2 tsp Gochugaru optional
Instructions
- To prepare your kimchi rice balls, heat oil on a pan on medium-high heat and add kimchi on one side of the pan.
- On the other side, crumble up tofu. Cook the tofu and kimchi separately for a couple of minutes, allowing the water from the tofu to evaporate.
- Now mix everything together then add gochugaru (if using), sugar and soy sauce. Mix well.
- In a mixing bowl, add cooked white short grain (or sushi) rice, along with the kimchi mixture.
- Crumble up roasted seaweed and add that into the bowl, along with roasted sesame oil and sesame seeds. Mix together using a spatula until well distributed.
- Let the contents cool down slightly (enough for you to handle with hands) and wearing food prep gloves, begin to form the mixture into bite sized (or slightly bigger – around 1/4 cup) balls with your hands.
Top with more sesame seeds, if desired. Enjoy!
Nutrition
NEED MORE RECIPE INSPO? CHECK THESE OUT:
- Seaweed Rice Ball
- Vegan Rice Ball
- Jumeokbap Recipe
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