Gochujang Rice Balls

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Step into the exciting world of fusion cuisine with these Gochujang Rice Balls. Packed with the bold flavors of Korean chili paste and the comfort of Japanese onigiri, this dish is perfect for those who love a little spice in their lives.

This recipe is Budget-Friendly, Gluten-Free (check soy sauce), Vegan, Dairy-Free, and Quick, with main ingredients being Rice and Chickpeas.

Whether you’re vegan or not, the chickpea-mayo filling and the spicy rice casing bring a combination of textures and flavors that will delight your palate. These rice balls are perfect for picnics, as a quick snack, or as a unique side dish to your main course.

Gochujang Rice Balls Recipe

For the best experience, enjoy these rice balls fresh or store them in the fridge for later. The chickpea-mayo filling is creamy and flavorful, pairing excellently with the spicy outer layer of rice.

Filling

In a bowl, mix mashed chickpeas, mayonnaise, salt, soy sauce, rice vinegar, white pepper, and nutritional yeast. Stir well to combine.

mashed chickpeas, mayonnaise, salt, soy sauce, rice vinegar, white pepper, and nutritional yeast.

Rice Casing

In a separate bowl, combine cooked rice with Gochujang and sesame oil. Make sure the rice is well-coated.

Adding sauce on the bowl

Assembling the Rice Balls

Shape rice into balls and place a spoonful of chickpea filling inside. Close the rice around the filling to form a ball.

Picture showcasing Gochujang: Inside Filling
Vegan Gochujang inside filling

Final Steps

Roll the assembled rice balls in dried nori flakes for an added touch and extra flavor.

Gochujang: adding dried nori flake
Gochujang: adding dried nori flake for extra flavor
Gochujang Rice Balls
Vegan Gochujang
Gochujang Rice Balls

Gochujang Rice Balls

These Gochujang Rice Balls are a delightful combination of spicy, umami, and creamy textures and flavors. Ideal for snacking or as a unique side dish, they are sure to be a hit at any meal. Servings and How Many People
Servings 5
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

  • Large bowl
  • Mixing spoons

Ingredients
  

  • 1 can chickpeas mashed
  • 3 tbsp mayonnaise vegan
  • Pinch of salt
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp white pepper
  • 2 tbsp nutritional yeast
  • 2 cups cooked rice
  • 2 tbsp Gochujang Korean chili paste
  • Dried nori flakes for garnish
  • 1 tsp sesame oil

Instructions
 

  • Prepare the Filling: In a bowl, mix mashed chickpeas, vegan mayonnaise, salt, soy sauce, rice vinegar, white pepper, and nutritional yeast. Stir well to combine.
  • Prepare the Rice: In a separate bowl, mix cooked rice with Gochujang and sesame oil. Make sure the rice is evenly coated.
  • Assemble the Rice Balls: Take a small amount of rice and shape it into a ball. Place a spoonful of the chickpea mixture in the center. Close the rice around the filling to form a ball.
  • Add Nori Flakes: Roll the assembled rice balls in dried nori flakes to coat.
  • Serve and Enjoy: Serve immediately or store in the fridge for later use.

Notes

Feel free to adjust the spiciness by adding more or less Gochujang.
You can add other garnishments like sesame seeds for added texture and flavor.
Make sure to use fresh, quality ingredients for the best flavor.
These rice balls are also great when served with a dipping sauce like soy sauce or a vegan-friendly aioli.
Calories: 125kcal
Cost: $7
Course: Side Dish, Snack
Cuisine: Asian
Keyword: Korean-Japanese Fusion Dish, Quick and Easy Vegan Snacks, Spicy Vegan Rice Balls, Vegan Gochujang Rice Balls Recipe, Vegan Onigiri
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