Trader Joe’s Jumeokbap (Korean Rice Balls) Recipe

This Trader Joe’s Jumeokbap recipe is a savory and easy recipe, which is made with seasoned rice and a choice of flavorful fillings. It’s the perfect copycat for the popular frozen version, ready in about 30 minutes, and makes a fantastic snack or light meal.

Jumeokbap are traditional Korean rice balls, and this recipe gives you two delicious variations to try: a savory Korean Beef and a salty Seasoned Anchovy.

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Korean Beef Rice Balls (Jumeokbap)

Ingredients

For the Sauce:

• 3 Tbsp soy sauce
• 1 Tbsp rice wine (mirin)
• 1 ½ Tbsp dark brown sugar
• 1 tsp sesame oil

For the Main:

• 150 g minced beef (5.3 ounces)
• 70 g carrots, finely diced (2.5 ounces)
• 3 cups cooked short or medium-grain rice (e.g., sushi rice)
• Optional: ½ cup seasoned seaweed flakes, for coating

Instructions

1. Make the Sauce: In a small bowl, combine the soy sauce, rice wine, brown sugar, and sesame oil. Mix well and set aside.
2. Cook the Beef and Carrots: Preheat a pan over medium-high heat. Add the minced beef and cook, breaking it up, until it is about half-cooked. Add the diced carrots and continue to cook until the beef is fully cooked.
3. Combine with Rice: Pour the prepared sauce over the beef and carrots. Add the cooked rice to the pan and mix everything together well. Continue to stir-fry for 2-3 minutes, until the rice is well-coated with the sauce.
4. Cool and Shape: Transfer the stir-fried beef and rice mixture to a medium-sized bowl and let it cool down until it is safe to touch.
5. Form the Rice Balls: With wet hands, take a fistful of the rice mixture and squeeze it between your palms until the rice sticks together. Shape it into a tight ball. Repeat until all the mixture is used.
6. Garnish and Serve (Optional): If desired, gently roll the finished rice balls in a plate of seasoned seaweed flakes to coat. Serve warm.

Seasoned Anchovy Rice Balls (Jumeokbap)

Ingredients

For the Sauce:

• 1 ⅓ Tbsp soy sauce
• 1 ⅓ Tbsp rice wine (mirin)
• 1 Tbsp dark brown sugar
• ½ Tbsp honey
• ½ Tbsp sesame oil
• 1 tsp sesame seeds

For the Main:

• 80 g extra-small dried anchovies (2.8 ounces)
• 3 cups cooked short or medium-grain rice (e.g., sushi rice)
• Optional: ½ cup seasoned seaweed flakes, for coating

Instructions

1. Make the Sauce: In a small bowl, combine all the sauce ingredients: soy sauce, rice wine, brown sugar, honey, sesame oil, and sesame seeds. Mix well and set aside.
2. Toast the Anchovies: In a dry, preheated pan over medium-high heat, stir-fry the dried anchovies for about 1 minute. This helps to reduce the fishy smell.
3. Glaze the Anchovies: Pour the prepared sauce over the anchovies and mix well. Cook, stirring, for about 1 minute, until the anchovies are well-coated and the sauce has thickened slightly.
4. Combine and Shape: In a medium-sized bowl, add the 3 cups of cooked rice and the stir-fried anchovies. Mix them together well.
5. Form the Rice Balls: With wet hands, take a fistful of the rice mixture and squeeze it between your palms until the rice sticks together. Shape it into a tight ball. Repeat until all the mixture is used.
6. Garnish and Serve (Optional): If desired, gently roll the finished rice balls in a plate of seasoned seaweed flakes to coat. Serve warm.

Recipe Tips

• What’s the best rice to use? The most important secret to rice balls that hold together is using a short or medium-grain rice, like sushi rice. The high starch content makes it sticky. Long-grain rice like Basmati will not work.
• How do you keep the rice from sticking to your hands? The classic trick is to keep a small bowl of water nearby and wet your hands before you shape each rice ball. This prevents the sticky rice from clinging to your palms.
• Can I make these ahead of time? Yes! You can store the cooked rice balls in an airtight container in the refrigerator for up to 3 days. They are a perfect make-ahead lunch or snack.
• Why let the rice cool? Letting the cooked rice mixture cool until it’s just warm, not piping hot, makes it much easier to handle and shape into tight balls without burning your hands.

What To Serve With Jumeokbap

These savory rice balls are a fantastic snack or a light meal on their own. They are also a perfect component of a Korean lunchbox (dosirak) and pair wonderfully with:

• Kimchi
• Korean pickled radish (danmuji)
• A simple side salad

How To Store Jumeokbap

• Refrigerate: Store the finished rice balls in an airtight container in the refrigerator for up to 3 days.
• Reheat: For the best results, gently reheat the rice balls in the microwave for 30-60 seconds until they are warmed through.

Jumeokbap Nutrition Facts

• Serving: per rice ball
• Calories: 150kcal
• Carbohydrates: 23g
• Protein: 5g
• Fat: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Trader Joe’s Chimichurri Rice Recipe
• Trader Joe’s Vanilla Bean Paste Recipe
• Trader Joe’s Sweet Corn Ravioli Recipe