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Korean Rice Balls - Gochujang Beef Filling
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5 from 3 votes

Korean Gochujang Beef Rice Balls


Gochujang Beef Rice Balls

  • 400 grams Minced Beef
  • 1 Tablespoon Soy Sauce
  • Few cracks Black Pepper
  • 2 Tablespoons Gochujang Paste
  • ½ Tablespoon Honey


  • 1.5 cups Cooked Rice (Use Short-Grain "Sushi" Rice)
  • Few pinches Salt
  • 1 Tablespoon Sesame Oil


Make Gochujang-Beef

  • Place 400 grams of Minced Beef into a mixing bowl. Place in Soy Sauce (1 Tablespoon) and Black Pepper (few cracks). Give it a good mix with your hands.
  • Place the seasoned meat into a cold frying pan. Then turn onto a medium-heat. As the pan slowly heats up, break the meat up into small crumbles with a spatula or other wooden tool.
  • Stir-fry and continue to break up the meat until most of the red is gone from the beef.
  • Then add in Gochujang Paste (2 Tablespoons). Stir-fry until the gochujang is evenly mixed in. Then add in Honey (½ Tablespoon). Stir-fry for additional 10-15 seconds more - so the honey gets stir-fried into the meat as well.
  • Turn off heat and set the filling into a bowl.

Season Rice

  • Scoop out 1.5 cups of cooked rice into a mixing bowl. Season it with few pinches of Salt and 1 Tablespoon of Sesame Oil. Gently fold the rice and get the rice well mixed.
  • Next, scoop out a few ladles of the seasoned rice into a separate mixing bowl. Add a few spoonfuls of the Gochujang Beef filling. Mix the two well together.
  • Then use your hands - and some pressure - to mold the rice mixture into a compact ball. Roll between your palms to make a nice round shape.
  • Optional: Make scrambled eggs on the side, and eat alongside your rice balls! Great combination!