Korean rice balls (jumeokbap) are an easy way to turn leftover rice into flavorful bites. Try three unique variations packed with savory, tangy, and umami fillings.
If you’ve got leftover rice in your fridge, these Korean rice balls, jumeokbap (주먹밥), are the tastiest way to bring it back to life. Hand-shaped and mixed with flavorful add-ins like veggies, kimchi, or bits of meat, they’re perfect for lunchboxes, snacks, or picnics.
Growing up, I used to help my mom roll these up before family outings. It felt like magic watching plain rice turn into little flavor-packed balls. Now I make them for my own family—and honestly, they still feel like magic (especially when I’m trying to clear out the fridge).
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I’m sharing three easy, colorful variations to get you started:
- Ham & Spinach: savory and kid-approved
- Egg & Pickled Radish: bright, tangy, and satisfying
- Mushroom & Veggie: full of umami and totally plant-based
Once you get the hang of it, you’ll be inventing your own combos in no time.
Looking for more jumeokbap ideas? Check out my kimchi tuna rice balls—they’re spicy, savory, and perfect for leftover rice.
How to Make Korean Rice Balls (Jumeokbap)
For all variations, just scoop, press, and shape the mixture into 1½-inch balls—easy!
1. Ham and Spinach Rice Balls
These rice balls are savory, soft, and just a little salty—thanks to finely minced ham and lightly sautéed spinach with green onion. It’s a balanced combo that kids love and a great way to sneak in extra greens.
Sauté the spinach and green onion briefly, then mix everything with rice and ham. Shape into balls—and you’re done!
Tip: Don’t over-oil the spinach when cooking. Too much oil can keep the rice from sticking together well.
2. Egg and Pickled Radish Rice Balls
This version gets its bright yellow color from mashed egg yolks, which add richness and a creamy texture. The sweet-sour crunch of Korean pickled radish (danmuji) balances the flavor beautifully. A little mayo helps hold everything together.
The yolks are mashed and mixed in to create that signature golden color, while mayo and danmuji (pickled radish) add creamy crunch.
Tip: Use a mesh strainer to mash the yolks finely—it helps distribute the color evenly without clumps.
3. Mushroom and Vegetable Rice Balls
If you’re craving something more savory and earthy, this variation delivers. Shiitake mushrooms add a meaty texture, while red pepper and green onion bring color and freshness.
After sautéing the veggies with garlic, ginger, and sesame oil, the whole mixture takes on an umami-packed aroma that makes these especially satisfying.
Tip: Let the sautéed veggies cool slightly before mixing with rice to prevent excess moisture.
Once you’ve prepped your ingredients and fillings, shaping the rice balls is simple—but a few small tricks can make all the difference in how well they hold together.
Pro Tips for Rolling Perfect Jumeokbap
- Use short or medium-grain rice: Stickiness is key! Long grain rice is too loose and won’t bind well. For best results, use freshly cooked or reheated Korean short-grain rice that’s slightly warm.
- Glove up (and oil up): Lightly oiling disposable gloves helps keep the rice from sticking to your hands. It also makes rolling smoother and more uniform.
- Keep them bite-sized: If the rice balls are too big, they may fall apart. Aim for 1½ to 2 inches in diameter—just enough to stay intact and still be snackable.
Try These Other Korean Rice Favorites
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Easy Korean Rice Balls (Jumeokbap)
Make Korean rice balls (jumeokbap) with short-grain rice, ham, egg, or mushrooms. These 3 bite-size variations are perfect for using up leftovers and pack well for lunchboxes.
Ham and Spinach Rice Balls
- 2 cup (400 g) cooked short grain white rice, warmed
- 1/2 cup (125 g) minced ham
- 2 tsp oil
- 2 cup (64 g) baby spinach, loosly packed
- 1 green onion, finely chopped
- 1 tsp Korean soup soy sauce (gukganjang)
- salt and pepper, to taste
Egg and Pickled Radish Rice Balls
- 2 cup (400 g) cooked short grain white rice, warmed
- 4 hard boiled egg yolks
- 2 hard boiled egg white
- 1/2 cup (77 g) finely minced pickled radish, or any pickled vegetable
- 1 1/2 tbsp mayonnaise
- salt , to taste
Mushroom and Vegetable Rice Balls
- 2 cup (400 g) cooked short grain white rice, warmed
- 2 tsp oil
- 1/2 cup (50 g) finely chopped shiitake mushroom, or other mushroom of your choice
- 1/2 cup (75 g) finely chopped red pepper
- 2 green onion, finely chopped
- 1 tsp minced garlic
- 1/2 tsp ginger paste
- 1 tsp Korean soup soy sauce (gukganjang)
- 1 tsp sesame oil
- salt and pepper, to taste
For Ham and spinach rice balls
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Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.
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Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.
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Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.
For egg and pickled radish rice balls
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Chop the egg whites finely.
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Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste. Roll tightly into 1½-inch balls
For mushroom and vegetable rice balls
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Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.
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Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.
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Shape and compress a ball, about 1-1/2 to 2 inches in size.