Go Back
–+ servings
Korean Rice Balls

Satisfying Korean Rice Balls: Easy Recipes for Leftover Rice

Delightful Korean Rice Balls using leftover rice transformed into versatile snacks. Perfect for lunches or picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 rice balls
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ham and Spinach Rice Balls
  • 2 cups Cooked short grain white rice Use warm rice for better sticking.
  • 0.5 cup Minced ham Substitute with turkey ham or tofu for a vegetarian option.
  • 2 cups Baby spinach Other greens like kale can be used.
  • 1 Green onion Any mild onion can be a substitute.
  • 1 tsp Korean soup soy sauce Regular soy sauce is a suitable swap.
  • 2 tsp Oil Essential for sautéing the greens.
  • to taste Salt
  • to taste Pepper
Egg and Pickled Radish Rice Balls
  • 2 cups Cooked short grain white rice Main base creating chewiness.
  • 4 Hard boiled egg yolks For creaminess, try mashed avocado instead.
  • 2 Hard boiled egg whites
  • 0.5 cup Pickled radish Offers sweet and tangy crunch.
  • 1.5 tbsp Mayonnaise Helps bind the mixture.
  • to taste Salt
Mushroom and Vegetable Rice Balls
  • 2 cups Cooked short grain white rice Essential for forming the base.
  • 0.5 cup Finely chopped shiitake mushrooms Any available mushrooms can be used.
  • 0.5 cup Finely chopped red pepper Adds vibrant color.
  • 2 Green onion For essential flavor lift.
  • 1 tsp Minced garlic
  • 0.5 tsp Ginger paste Adds warmth.
  • 1 tsp Korean soup soy sauce Provides rich umami essence.
  • 1 tsp Sesame oil Boosts flavor.
  • 2 tsp Oil Necessary for sautéing the vegetables.
  • to taste Salt
  • to taste Pepper

Equipment

  • skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Heat 2 teaspoons of oil in a skillet over medium heat. Add 2 cups of baby spinach and 1 chopped green onion, sautéing for 3-4 minutes until the spinach is wilted and vibrant.
  2. In a large mixing bowl, combine the sautéed spinach and green onion with 2 cups of cooked short grain white rice and 0.5 cup of minced ham. Drizzle in 1 teaspoon of Korean soup soy sauce, and season with salt and pepper to taste. Mix thoroughly.
  3. Take a tablespoon of the mixture and gently squeeze it in your hands to form a 1½-inch ball. Repeat until all the mixture is used.
  4. For the Egg and Pickled Radish variation, finely chop 2 hard-boiled egg whites and mash the yolks. Mix with 0.5 cup of pickled radish, 2 cups of cooked rice, and 1.5 tablespoons of mayonnaise.
  5. Shape the egg mixture into 1½-inch balls, ensuring they are well-formed.
  6. For the Mushroom and Vegetable variation, heat 2 teaspoons of oil in a skillet. Sauté 0.5 cup of finely chopped shiitake mushrooms, 0.5 cup of red pepper, 2 chopped green onions, 1 teaspoon of minced garlic, and 0.5 teaspoon of ginger paste for about 5-6 minutes.
  7. Combine sautéed vegetables with 2 cups of cooked rice, drizzling in 1 teaspoon of Korean soup soy sauce, 1 teaspoon of sesame oil, and season with salt and pepper. Stir well.
  8. Take a handful of the mushroom and vegetable mixture and compress into 1½ to 2-inch balls.

Nutrition

Serving: 1rice ballCalories: 150kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use warm rice for better shaping, avoid over-oiling, and allow sautéed vegetables to cool before mixing.

Tried this recipe?

Let us know how it was!