These Korean rice balls (jumeokbap) are packed with savory-sweet bulgogi ground beef, roasted seaweed, and nutty sesame oil. They’re satisfying, portable, and super customizable—perfect for lunchboxes, meal prep, or a quick snack.
This is another recipe in my Ingredient Meal Prep series, where we prepped a few components in advance, like our bulgogi ground beef, pickled carrots and daikon, and Korean gochujang sauce to create multiple dishes for the week. You can find the additional recipes here:
Why You’ll Love These
- Great for Bento or Meal Prep: Easy to pack and eat cold or at room temp.
- Kid-Friendly: Mild, sweet-savory flavors that are fun to eat.
- No Special Tools Needed: Just your hands and a bowl is all you need to shape the rice balls.
- Customizable: Add kimchi, cheese, or extra veggies like minced carrots or broccoli if you’d like.
Ingredient Notes
Here’s what you’ll need to make these rice balls. Full measurements are in the recipe card below.
Cooked Short Grain Rice
Warm or room temp sticky rice is key—it holds everything together. Freshly cooked is great, but day-old rice works too if you microwave it with a splash of water. You can also cook the rice in advance and freeze them in silicon molds to microwave for a few minutes when you need it.
Bulgogi Ground Beef
You’ll need about 2 cups of cooked bulgogi ground beef. If you’re making it fresh:
- 1 lb ground beef
- Garlic, ginger, soy sauce, brown sugar
- Applesauce (for sweetness and moisture). A shortcut to the traditional pureed Korean pear or apple used in bulgogi marinade.
- Green onion, sesame oil, black pepper
Roasted Nori Sheets
Use the snack-size seaweed packs. Tear or scissor into small flakes—don’t skip this, it adds a salty crunch that makes the rice balls taste complete.
Toasted Sesame Oil
Adds depth and helps bind the rice mixture. Be sure to use toasted sesame oil as it has a nuttier and deeper flavor profile. Compared to regular sesame oil, toasted sesame oil is dark and amber in color.
Toasted Sesame Seeds
Optional but recommended for added flavor and texture.
How to Make Korean Rice Balls with Bulgogi Beef
1. Mix Everything Together
In a large bowl, add the rice, 2 cups of bulgogi ground beef, toasted sesame oil, seaweed flakes, and sesame seeds. Use a spatula or spoon to mix well until everything is evenly combined.
2. Shape Into Balls
Wet your hands and shake off excess water (this prevents sticking). Scoop about 2 tablespoons of the mixture and gently press it into a ball. Repeat until all the mixture is used.
3. Serve or Store
Enjoy immediately or store in the fridge. These are great for bento boxes, snack trays, or grabbing on the go. If packing to be enjoyed later in the day, I recommend wrapping in plastic wrap to prevent the rice from drying out.
Variations & Add-Ins
- Spicy Kick: Add a bit of gochujang or finely chopped kimchi to the mix.
- Cheesy Center: Tuck a small cube of mozzarella in the middle before shaping. Lightly spray or brush the outsides with oil and pan fry or bake for a few minutes in the air fryer before serving. The cheese in the center will melt, and the outside will be nice and crispy.
- Extra Veggies: Add finely chopped sautéed carrots, spinach, broccoli or zucchini.
- Furikake Upgrade: Sprinkle in some furikake seasoning for extra umami.
- Coat with Nori: Instead of mixing the roasted nori flakes into the rice mix, you can opt to roll the rice balls in a plate of nori flakes. By doing this, the outside of the rice ball will be coasted with nori flakes.
Storage & Meal Prep Tips
- Fridge: Store in an airtight container for up to 3 days. Bring to room temperature before serving.
- Freezer: Freeze individually, then reheat in the microwave wrapped in a damp paper towel.
- Lunchbox Friendly: These hold up well at room temp for a few hours. You can wrap them individually in plastic wrap if desired to prevent the rice from drying out.
Make Korean Rice Balls Today!
Korean rice balls are one of those nostalgic recipes that will make you feel like a kid again. They’re hearty, fun to eat, and great when you’re on the go. Next time you’re packing lunch or just need a fridge-friendly snack, consider making these Korean rice balls (Jumeokbap)!
Korean Rice Balls with Bulgogi Beef (Jumeokbap)
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Ingredients
- 4 cups cooked short grain rice
- 6 sheets of roasted nori sheets snack size
- 2 tbsp toasted sesame oil
- 2 tsp toasted sesame seeds
FOR THE BULGOGI GROUND BEEF
- 1 lb ground beef
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 4 oz apple sauce 1 single serving cup
- 2 green onion stalks thinly sliced
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 1/4 tsp black pepper
Instructions
- To a large bowl, add the rice and 2 cups of the bulgogi ground beef and toasted sesame oil. Use your hands or scissors to break up the roasted nori sheets into small pieces and add to the bowl, along with the toasted sesame seeds. Use a spoon or spatula to mix well.
- Wet hands with water and shake off the excess. Take about 2 tbsp of the mixture and shape into a ball with your hands.
- Serve immediately or pack in a bento box along with additional sides.
You’ll Also Love
If you loved these Korean rice balls with bulgogi beef, you’ll want to try my Beef Bulgogi Onigiri next — it’s the same savory-sweet combo in classic Japanese rice ball form. My Korean Bulgogi Lettuce Wraps with Ground Beef are another fresh way to enjoy bulgogi flavors, and Beef Pepper Rice brings that sizzling, peppery beef-and-rice experience to your own kitchen. For a full Korean meal in a bowl, don’t miss my Easy Bibimbap — it’s endlessly customizable.
