Spicy Korean Tuna Rice Balls (Chamchi Jumeokbap)
Equipment
- 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.
Ingredients
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
Instructions
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.