A quick, savory Korean rice ball that’s customizable, spicy, and super satisfying.
🎥 Video Reference
Korean Tuna Rice Ball (Chumokbap) Short
🧂 Base Ingredients
- 1 bowl warm white rice
- 1 can Dong Won Hot Pepper Tuna
- Mayonnaise (to taste)
- Roasted seaweed (gim), crushed
👨🍳 Instructions
-
Prepare rice
Place warm white rice in a bowl. -
Add tuna
Mix in the Dong Won Hot Pepper Tuna. -
Add mayo
Add mayonnaise to your preferred creaminess. -
Add seaweed
Crush roasted seaweed on top. -
Mix
Combine thoroughly (use gloves to prevent sticking). -
Shape
Roll into small balls (fist-sized or bite-sized). -
Serve
- Eat as-is
- Or wrap in small seaweed sheets (like mini onigiri)
🔄 Variations
🐟 Classic Tuna Mayo (Non-Spicy)
- Replace spicy tuna with regular canned tuna
-
Add:
- Mayo
- Pinch of salt + black pepper
- Optional: tiny splash of soy sauce
🌶️ Spicy Gochujang Tuna
- Use regular tuna
-
Add:
- 1 tsp gochujang
- Mayo
- Sesame oil
🥬 Kimchi Tuna
- Add finely chopped kimchi
-
Optional:
- Sesame oil
- Sesame seeds
🧀 Tuna Cheese
- Mix in shredded mozzarella or cheddar
- Slightly melt by using hot rice
🌽 Tuna Corn Mayo (Korean convenience store style)
-
Add:
- Sweet corn
- Extra mayo
🍳 Egg Mix
- Add scrambled or chopped boiled egg
- Makes it richer and more filling
🍚 Seasoning Notes (Important)
-
Traditional chumokbap:
- Sesame oil
- Salt
- Sometimes soy sauce
-
❌ Typically no vinegar or sugar (unlike sushi rice)
-
✅ You can add a tiny bit if you want a Japanese-style twist
💡 Pro Tips
- Use warm (not hot) rice for best shaping
- Lightly oil gloves with sesame oil → prevents sticking + adds flavor
- Don’t overmix → keeps texture fluffy
- Add sesame oil at the end for aroma boost
📝 Notes
- Chumokbap (주먹밥) literally means “fist rice”
- It’s more casual and flexible than Japanese onigiri—perfect for using whatever you have