If you're looking for something easy to make, satisfying to eat, and packed with bold Korean flavors, look no further than Spicy Korean Tuna Rice Balls, or Chamchi Jumeokbap. These flavorful little rice balls are a staple in many Korean households, especially for picnics, lunchboxes, or quick bites. Think of them as the Korean cousin of the Japanese onigiri — but with a fiery tuna twist and a depth of flavor that truly showcases the best of Korean cuisine. Whether you're a fan of seasoned rice, spicy tuna, or just love playing around with fun finger foods, this balls recipe hits every note.
Spicy Korean Tuna Rice Balls (Chamchi Jumeokbap)
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Cuisine Korean
Mixing bowls One for tuna, one for rice.
Rice paddle or spoon Helps mix rice without smashing the grains.
Plastic gloves or cling film Makes shaping the rice balls cleaner and easier.
Cutting board and knife For prepping ingredients like scallions and optional veggies.
Measuring Spoons Precision is key, especially with strong seasonings like sesame oil and gochujang.
For the Spicy Tuna Filling
- 1 can 5 oz high-quality tuna in oil, drained
- 1 tablespoon gochujang Korean red chili paste
- 1 tablespoon Korean mayonnaise or Japanese Kewpie mayo
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 scallion finely chopped
Optional: 1 teaspoon finely diced kimchi for extra tang and texture
For the Seasoned Rice
- 2 cups cooked short-grain Korean rice preferably fresh or slightly warm
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- Salt to taste
- 1 sheet roasted seaweed gim, crushed or cut into strips
Optional Toppings and Add-ins
- Furikake Japanese rice seasoning
- Finely chopped pickled radish danmuji
- Shredded carrots or cucumber for crunch
- Sriracha drizzle or extra gochujang on the side
Prepare the Rice
Start by cooking 2 cups of short-grain rice. Korean rice is sticky and slightly chewy, making it ideal for shaping. Once cooked, let it cool slightly until it's warm but not hot.
In a mixing bowl, gently mix the rice with sesame oil, sesame seeds, and a pinch of salt. This creates a base of seasoned rice that adds a subtle nutty flavor, enhancing the overall taste of your rice balls.
Make the Spicy Tuna Filling
In another bowl, combine the drained tuna, gochujang, mayonnaise, soy sauce, sesame oil, honey, and chopped scallion. Mix until fully incorporated. The result should be a rich, spicy, and slightly creamy mixture that’s good enough to eat on its own.
You can also fold in some chopped kimchi if you want an added burst of fermented tang.
Shape the Rice Balls
Now the fun part. Using plastic gloves or a bit of cling film, take about 2 tablespoons of the seasoned rice and flatten it slightly in your palm. Spoon a small amount of spicy tuna into the center, then add a little more rice on top. Carefully shape the whole thing into a ball by pressing and rotating it gently in your hands.
Repeat until you’ve used all the rice and filling. You should get about 8 to 10 rice balls.
Coat or Garnish
Roll the rice balls in crushed seaweed or sprinkle with furikake for extra flavor and texture. You can also dot a little more gochujang or Sriracha on top for extra heat, or tuck in small slices of cucumber for a fresh bite.
Chill or Serve Warm
Chamchi Jumeokbap can be eaten warm, at room temperature, or chilled. If prepping for a picnic or lunchbox, wrapping each ball in cling film keeps them fresh and prevents them from drying out.
Pairings
These spicy Korean tuna rice balls are quite versatile when it comes to pairings. Here are some ideas to turn your snack into a full meal:
1. Korean Side Dishes (Banchan)
Pair with classic Korean side dishes like kimchi, seasoned spinach (sigeumchi namul), or pickled radish for balance and contrast. A few pieces of stir-fried fish cake (eomuk) or marinated tofu make a nice protein boost.
2. Soup
A simple miso soup or Korean seaweed soup (miyeokguk) complements the umami-packed rice balls perfectly.
3. Light Greens
Serve with a small salad of greens dressed in sesame oil and vinegar. The freshness and crunch help cut through the richness of the spicy tuna.
4. Fusion Ideas
These rice balls would also be right at home in a bento box next to sushi balls or even Korean meatballs. Their versatility means they can adapt to any spread, from a traditional Korean table to a fusion lunchbox.
FAQs
1. What kind of rice should I use for Korean rice balls?
Use short-grain Korean rice or sushi rice. These types are sticky enough to hold their shape when forming rice balls. Long-grain or jasmine rice will fall apart and are not ideal for this dish.
2. Can I use a different protein instead of tuna?
Absolutely. You can substitute tuna with shredded cooked chicken, canned salmon, or even cooked bulgogi beef for a different take on the Korean rice balls recipe. Just adjust the seasoning accordingly.
3. How spicy are these rice balls?
They have a moderate level of heat thanks to gochujang, but you can always reduce or increase the amount depending on your spice tolerance. Adding mayo helps mellow the heat if needed.
4. How long do they last in the fridge?
Stored in an airtight container or wrapped individually, these rice balls can last up to 2 days in the refrigerator. They’re best eaten within 24 hours for the best texture and flavor.
5. Is this similar to a sushi balls recipe?
In some ways, yes! While sushi balls focus on vinegared rice and raw fish (common in Japanese rice balls recipes), Korean tuna rice balls use seasoned rice and bold spicy flavors. The concept is similar to how to make rice balls in Japanese cuisine, but the flavor profile is distinctly Korean.
