Korean Rice Ball (Sesame Rice Balls with Tuna Mayo Filling)
Quick answer
Jumeokbap are Korean rice balls made by seasoning warm cooked rice with sesame oil, salt, and sesame seeds, packing a tuna-mayonnaise filling with finely diced carrot and...
What makes this special
- Seasoning warm rice with sesame oil and salt provides a savory base for compact rounds filled with a mixture of tuna, mayonnaise, and diced vegetables.
- Sesame oil coats each grain, adding aroma and helping the rice stick together
- Plastic wrap shaping keeps hands clean and ensures uniform ball size
Key ingredients
Core cooking flow
- 1 Drain 1 can of tuna very well in a sieve or by pressing out the oil.
- 2 Finely dice 0.3 carrot and 0.3 cucumber so the pieces fit neatly inside small rice balls.
- 3 Put 2 bowls of warm cooked rice in a bowl, then add 1 teaspoon sesame oil, 0...
Jumeokbap are Korean rice balls made by seasoning warm cooked rice with sesame oil, salt, and sesame seeds, packing a tuna-mayonnaise filling with finely diced carrot and cucumber into the center, and shaping everything into compact rounds using plastic wrap. Sesame oil coats each grain and lends a nutty fragrance while helping the rice hold together without falling apart. Inside, the salty tuna and creamy mayonnaise blend together while the carrot and cucumber provide short, crunchy breaks in each bite. Shaping through plastic wrap keeps hands clean, produces a consistent size, and makes it practical to assemble in large batches. No reheating is required, and the rice balls hold well at room temperature, which makes them a natural fit for packed lunches, picnics, and outdoor gatherings.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Drain 1 can of tuna very well in a sieve or by pressing out the oil.
Mix it with 2 teaspoons mayonnaise until it becomes a thick filling that will not run out of the rice ball.
- 2Step
Finely dice 0.3 carrot and 0.3 cucumber so the pieces fit neatly inside small rice balls.
If the cucumber surface is very wet, lightly remove the moisture so the rice does not loosen.
- 3Season
Put 2 bowls of warm cooked rice in a bowl, then add 1 teaspoon sesame oil, 0.5 teaspoon salt, and 1 teaspoon sesame seeds.
Mix gently with a cutting motion so the grains stay intact.
- 4Step
When the rice is cool enough to handle but still slightly warm, spread one handful on plastic wrap.
Press the center lightly to make a shallow space for the filling while keeping the edges thick.
- 5Step
Place a small amount of tuna mayo, carrot, and cucumber in the center.
Do not overfill, because some plain rice must remain around the edge to close and seal the ball cleanly.
- 6Finish
Gather the ends of the plastic wrap around the rice and press it into a round shape.
Patch any cracks with a little rice, then serve at room temperature or pack so the balls are not crushed.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Korean Seafood Fried Rice
Mixed seafood including shrimp, squid, and mussel meat is stir-fried together on high heat until a smoky wok char develops. Day-old cold rice works best because its lower moisture content lets the grains separate cleanly in the pan, and seasoning with soy sauce and oyster sauce layers additional depth on top of the seafood's own brininess. Cracking the eggs into the pan first and immediately tossing the rice on top coats each grain in a thin shell of egg, yielding a lightly crisp exterior. Sesame oil is drizzled only after the heat is off so its fragrance stays intact.
Milk Shaved Ice with Red Beans
Uyu patbingsu is a traditional Korean cold dessert centered around milk that has been frozen solid and then shaved into a very fine, light texture resembling freshly fallen snow. This specific preparation method differs from versions using plain water ice because the fat and protein content in the milk create a texture that is notably smoother, creamier, and more opaque as it melts. To build the dish, the shaved milk is gathered into a tall mound and layered with several distinct components, primarily a portion of red beans that have been boiled with sugar until they achieve a soft, starchy consistency. Small, bite-sized rice cakes are distributed across the ice to provide a dense and chewy element that contrasts with the temperature of the milk. A fine dusting of multigrain powder and roasted soybean flour adds an earthy, toasty flavor profile to the base, which helps to balance the sweetness of the other toppings. For additional texture and flavor, sliced almonds are included to provide a consistent crunch, while pieces of fresh strawberry are added to introduce a sharp, acidic fruit brightness. The overall richness of the assembly is typically increased by drizzling condensed milk over the surface, allowing the thick liquid to seep down into the porous layers of ice. Historical documentation from the Joseon dynasty indicates that the practice of serving ice with red beans during the summer months was already established by the 19th century, with palace records showing that ice was retrieved from stone-lined underground icehouses for royal consumption. While the combination of milk and sweetened beans remains the traditional standard, contemporary versions of the dessert frequently incorporate a wide variety of other ingredients including mango, matcha, and injeolmi.
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Korean Spicy Chewy Noodles
Jjolmyeon is a Korean cold noodle dish built around unusually thick, springy wheat noodles that were accidentally invented at an Incheon noodle factory in the 1970s. The noodles are boiled, rinsed in ice water to firm up their chewy texture, then dressed in a sweet-sour-spicy sauce made from gochujang, vinegar, sugar, soy sauce, and sesame oil. Shredded cabbage and julienned cucumber are chilled separately and piled on top, giving each bite a crisp contrast to the bold sauce. A halved boiled egg adds a creamy counterpoint to the heat. The dish is served cold and eaten after thorough mixing, making it a go-to summer meal and late-night snack across Korea.
Korean Mulberry Sparkling Ade
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Eggs are scrambled first and set aside, then tomatoes are stir-fried in the same pan until their juices burst and coat the wok. Day-old or freshly cooked rice goes in next, tossed at high heat so the grains absorb the tomato's sweet-tart moisture while staying individually distinct. The scrambled egg is folded back in at the end, distributing soft, fluffy curds throughout the fried rice. Rooted in the Chinese classic of tomato and egg, this version turns those familiar flavors into a satisfying one-bowl fried rice.
Korean Five-Color Songpyeon
Osack songpyeon are five-color rice cakes made for Chuseok, Korea's harvest festival. Rice flour dough is divided into portions and tinted with natural colorants including mugwort powder for green, gardenia water for yellow, and grape juice for purple, then kneaded with boiling water to develop a chewy, cohesive texture that raw-water dough cannot achieve. Each piece is filled with toasted sesame mixed with sugar or with sweetened red bean paste, then carefully pinched shut and shaped into a half-moon. Steaming for 20 minutes on a thick bed of pine needles imparts a subtle resinous fragrance to the surface, creating a layered aroma of wood and cooked grain that is distinctive to songpyeon and nothing else. A brush of sesame oil applied immediately after steaming gives each cake a glossy finish and prevents them from sticking together as they cool. The temperature and quantity of the boiling water during the kneading stage are the main variables that determine whether the final texture is perfectly chewy or disappointingly stiff. Traditionally, the entire family gathers the night before Chuseok to shape the rice cakes together, and that shared effort is considered inseparable from the taste.
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