Crispy Korean Beef Rice Balls with Gochujang Mayo

Crispy Korean Beef Rice Balls 

These Korean beef rice balls are delicious just as they are, but a breadcrumb coating gives them a crisp, golden outside with a moist, savory center. Seasoned ground beef, carrot, and green onions are mixed with warm rice, shaped into balls, and cooked in the air fryer. I like serving them with creamy gochujang mayo for a little extra flavor.

My batch took about 20 minutes at 390°F. Since air fryers vary, start checking at 15 minutes and use the golden color of the breadcrumbs as your guide. 

Ingredients

• 14 oz (400g) warm cooked rice, about 2 bowls
• 7 oz (200g) ground beef
• 1 oz (30g) carrot, finely chopped
• 2 green onions, thinly sliced, white and green parts separated
• 1 tablespoon ground toasted sesame seeds
• ½ tablespoon sesame oil
• A little cooking oil
• Panko breadcrumbs, as needed
• 2 eggs
• Oil spray
• Salt, to taste

Beef Seasoning

• 2 tablespoons soy sauce
• 1 tablespoon mirim (Korean cooking wine)
• ½ tablespoon sugar
• 1 teaspoon minced garlic
• A little black pepper 

Gochujang Mayo

• 3 tablespoons mayonnaise
• 1 teaspoon gochujang
• 1 teaspoon honey
• ¼ teaspoon minced garlic
• 1 teaspoon lemon juice 

Ingredient Notes

Cooked Rice

• Korean short grain rice or sushi rice works well because the grains stick together. Use warm rice and shape the mixture once it is cool enough to handle. 

Ground Beef

• Break the beef into small pieces so it mixes evenly with the rice. If it releases a lot of fat, remove the excess before adding it to the rice. 

Mirim

• Mirim is Korean cooking wine. It adds a little sweetness to the beef seasoning.

Ground Toasted Sesame Seeds and Sesame Oil

• Ground sesame seeds and sesame oil add a nutty flavor throughout the rice mixture. A small amount is enough to complement the seasoned beef. 

Panko Breadcrumbs

• Panko gives the rice balls a crisp coating. Gently press it onto the egg-coated surface so it stays in place. 

Gochujang

• This sauce uses just 1 teaspoon of gochujang with 3 tablespoons of mayonnaise for a creamy sauce with a little heat. The heat level will depend on your gochujang. 

How to Make Crispy Korean Beef Rice Balls

1. Prepare the vegetables: Finely chop 1 oz (30g) carrot. Separate the white and green parts of 2 green onions, then thinly slice both.

2. Cook the beef: Heat a little oil over medium heat and briefly sauté the green onion whites. Add 7 oz (200g) ground beef and cook over medium-high heat, breaking it into small pieces. Add 2 tablespoons soy sauce, 1 tablespoon mirim, ½ tablespoon sugar, 1 teaspoon minced garlic, and a little black pepper. Cook until the beef is fully cooked and most of the liquid has evaporated. Stir in the carrot and green onion tops, then cook for 1 more minute. Remove excess oil if needed.

3. Mix with the rice: In a large bowl, combine 14 oz (400g) warm cooked rice, the cooked beef mixture, 1 tablespoon ground toasted sesame seeds, and ½ tablespoon sesame oil. Mix well, taste, and add salt as needed.

4. Shape into balls: Once the mixture is cool enough to handle, shape it into balls about 1½ inches (4cm) wide. Gently press them together so they hold their shape. You can make them smaller if you like, but start checking them earlier during cooking.

5. Coat with egg and breadcrumbs: Beat 2 eggs with a pinch of salt. Place panko breadcrumbs in a separate shallow dish. Lightly coat each rice ball in the beaten eggs. Let the excess drip off, then roll it in breadcrumbs. Gently press the breadcrumbs onto any bare spots.

6. Air fry: Place the rice balls in the air fryer basket, leaving space between them. Spray the breadcrumb coating evenly with oil. Air fry at 390°F (about 200°C) for about 20 minutes, flipping halfway through. Start checking at 15 minutes and cook until golden and crisp. 

7. Make the gochujang mayo: While the rice balls cook, combine 3 tablespoons mayonnaise, 1 teaspoon gochujang, 1 teaspoon honey, ¼ teaspoon minced garlic, and 1 teaspoon lemon juice. Mix until smooth and serve alongside the warm rice balls. 

Tips for the Best Crispy Beef Rice Balls

• Cook until most of the liquid in the beef mixture has evaporated. Excess liquid can make the rice mixture difficult to shape.
• Shape the rice balls while the mixture is still warm, but comfortable to touch. Gently press them together to prevent cracks.
• Let excess egg drip off before adding the breadcrumbs for a more even coating.
• Spray the breadcrumbs evenly with oil to help them brown.
• Leave space between the rice balls so the hot air can circulate.
• Start checking at 15 minutes. Air fryer models and rice ball sizes can change the cooking time.

What to Serve with Crispy Beef Rice Balls

Gochujang mayo: My favorite pairing for this recipe. The creamy sauce goes well with the crisp coating and savory beef.

Kimchi: Serve a little on the side for a refreshing contrast to the rice balls.

A light soup: Pair the rice balls with a simple Korean soup for a meal.

FAQ

What are Korean rice balls?

• Korean rice balls, called jumeokbap, are made by shaping seasoned rice into compact portions. This recipe adds seasoned beef and vegetables, then coats the rice balls in breadcrumbs for an air fryer variation. 

What kind of rice should I use?

• Korean short grain rice or sushi rice is a good choice. The grains stick together, making the rice balls easier to shape. 

Can I eat them without the breadcrumb coating?

• Yes. Once the fully cooked beef mixture is combined with the rice and shaped, you can enjoy the rice balls without the egg, breadcrumbs, or air frying. 

Do I need the egg coating?

• I tested both ways. Breadcrumbs can stick directly to moist rice balls, but they did not coat my less-moist batch as evenly. For the crispy version shown here, I recommend the egg coating to help the breadcrumbs stick. 

Why are my rice balls falling apart?

• The rice may be too cold, the mixture may contain too much liquid, or the balls may need a little more gentle pressure when shaping. Use warm, sticky rice and avoid leaving large cracks. 

How long should I cook them in the air fryer?

• Mine took about 20 minutes at 390°F (about 200°C). Flip halfway through and start checking at 15 minutes. Smaller rice balls may cook faster. 

Is the gochujang mayo very spicy?

• The amount of mayonnaise keeps the sauce fairly mild, but the heat depends on the gochujang you use. Start with less if you prefer very little heat. 

Can I make them without the sauce?

• Yes. The beef rice balls are seasoned and delicious on their own. The sauce is an optional addition.

These rice balls are a simple way to turn seasoned beef and rice into something a little different. You can enjoy them soft, just as they are, or add the breadcrumb coating for a crisp, golden finish.

I hope you give them a try, especially with a little gochujang mayo on the side. Enjoy them while they’re warm!

📺 Prefer watching instead of reading?

Watch the full step-by-step YouTube video below to see how I shape, coat, and air fry these beef rice balls at home.

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood