Korean Beef, Seaweed and Sesame Seed Rice Balls (Jumuk-Bap)

Jumuk-Bap translates to “fist rice” in English. This dish was traditionally big balls of rice created as a easy to carry meal for soldiers during wartimes. Rice and other ingredients were formed into big fist size balls that could be eaten on the go. Over time they evolved into smaller baby fist-sized treats with more sophisticated ingredients, becoming party and appetizer favorites.

korean Jumuk Bap rice balls

Jumuk Bap- Korean Coated Rice Balls

These wonderful rice balls are easy to make and are wonderful addition to any party. Three recipes are offered here to mix-and-match from. The first two simple flavored rice rolled in crushed seaweed or sesame seeds. The other is slightly more sophisticated version infused with flavored beef. Whether you serve one or all three of these little bites, they are sure to be a hit.
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Course: Appetizer, Snack
Cuisine: Korean
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12
Author: My Hungry Traveler


  • 2 Medium bowls
  • Medium frying pan


Rolled Sesame Seed and Seaweed Rice Balls

  • 2 cups Cooked rice (short-grain "sushi" rice)
  • 1 tbsp Sesame oil
  • ½ tsp Salt
  • Crumbled roasted sesame (enough to coat balls)
  • Toasted sesame seeds (enough to coat balls)

Gochujang Beef Rice Balls

  • 2 cups Cooked rice (short-grain "sushi" rice)
  • 1 tbsp Sesame oil
  • ½ tsp Salt
  • 1 lb Ground beef
  • 1 tbsp Soy sauce
  • tsp Black pepper
  • 2 tbsp Gochujang paste
  • 1 tbsp Honey


Rolled Sesame Seed and Seaweed Rice Balls

  • In a bowl, season cooked rice with sesame oil and salt. Scoop a small ball of rice withy your fingers. Firmly compress rice into a ball. Roll ball in crumbled seaweed or sesame seeds. Place on a serving dish and serve.
  • In a bowl, season cooked rice with sesame oil and salt.
  • Place ground beef in another bowl and using your hands, mix-in soy sauce and pepper. Place meat mixture into a cold frying pan. Turn on heat to medium and break meat into crumbles with a wooden spoon. Stir-fry and continue to break up the meat until red of meat has disappeared. Wash out bowl to use again. Stir gochujang into the meat. Add honey and stir to coat, about 10 seconds more. Transfer to cleaned bowl.
  • Move rice to bowl with the cooked beef. Using your hands, thoroughly combine rice with meat. Scoop out the rice mixture and form balls one-by-one, rolling and compressing tightly with palms. Serve.


Calories: 160kcal | Carbohydrates: 10g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 27mg | Sodium: 304mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg

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