Crispy Grilled Perilla Rice Balls (Korean Style) | Arteflame

Introduction

There is nothing quite like the aroma of nutty perilla leaves crisping up on a hot grill, mingling with the sweet-spicy scent of caramelized gochujang. These grilled rice balls offer the ultimate texture contrast: a smoky, crackling leaf shell giving way to tender, seasoned sticky rice. It is a sensory experience that instantly transports you to a vibrant K-BBQ night under the stars, making it a perfect side dish for adventurous eaters looking to elevate their grilling game.

Why This Recipe is a Keeper

I adore this recipe because it transforms humble ingredients into an interactive finger food showstopper. It specifically utilizes the Arteflame’s flat top to achieve an even, protective sear that standard grates just cannot provide. Plus, the balance of herbal freshness from the leaves and the savory, umami-packed glaze creates a complex flavor profile that is surprisingly easy to achieve at home.

Kitchen Wisdom

• Dry the Leaves: Ensure your perilla leaves are bone-dry after washing; excess water creates steam and prevents that signature crunch.
• Rice Texture Matters: You must use short-grain sushi rice for the necessary stickiness. Long-grain varieties will simply fall apart when you try to flip them on the griddle.

Swaps & Substitutions

Cannot find fresh perilla (kkaennip)? Tender grape leaves work as a fantastic alternative for a Mediterranean twist. If the heat of gochujang is too much for your crowd, swap it for a savory blend of miso paste and maple syrup for a kid-friendly glaze.

Ingredients

Rice Base

• 2 cups short-grain white rice (sushi rice), cooked and slightly cooled
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1 tbsp toasted sesame seeds
• 1/4 tsp salt (adjust to taste)

The Wraps

• 10-12 fresh perilla leaves (kkaennip), washed and stems trimmed

Gochujang Glaze

• 2 tbsp Gochujang (Korean red chili paste)
• 1 tbsp honey or brown sugar
• 1 tbsp soy sauce
• 1 tsp minced garlic
• 1 tsp sesame oil
• 1 tbsp water (to thin if necessary)

Instructions

Step 1: Season the Rice

1. Start with freshly cooked short-grain rice. It is crucial to use short-grain because its stickiness holds the ball shape together on the grill.
2. While the rice is still warm, transfer it to a large mixing bowl.
3. Add the sesame oil, soy sauce, toasted sesame seeds, and salt.
4. Mix gently using a rice paddle or gloved hands until the seasonings are evenly distributed, being careful not to mash the grains.

Step 2: Prepare the Glaze

1. In a small bowl, combine the gochujang, honey, soy sauce, minced garlic, and sesame oil.
2. Whisk thoroughly until the sugar or honey has fully dissolved.
3. The consistency should be thick but spreadable. If it is too thick, add one tablespoon of water to loosen it up.

Step 3: Assemble the Rice Balls

1. Take a small handful of the seasoned rice (about the size of a golf ball) and compress it firmly to ensure it holds together. Shape it into a slight oval or flattened cylinder.
2. Place a perilla leaf matte-side up on your palm.
3. Place the rice ball in the center of the leaf.
4. Fold the edges of the leaf over the rice to wrap it fully. If the leaf is small, it's okay if some rice peeks out, but try to cover as much as possible to protect the rice from direct heat.

Step 4: Grill on the Arteflame

1. Fire up your Arteflame grill. Aim for a medium heat zone on the flat cooktop griddle (not directly next to the open fire, but close enough to sear).
2. Lightly oil the cooktop with a high smoke point oil like vegetable or canola oil.
3. Place the wrapped rice balls on the griddle, seam-side down first to seal the leaf.
4. Grill for about 2-3 minutes per side until the perilla leaf becomes crispy and slightly charred.

Step 5: Glaze and Finish

1. Once the leaves are crispy, brush the top of each rice ball generously with the gochujang glaze.
2. Flip them over carefully to sear the sauce into the leaf for just 30-60 seconds. Watch closely as the sugar in the sauce can burn quickly.
3. Remove from the grill immediately and garnish with extra sesame seeds if desired. serve warm.

Tips

To master this recipe, the quality of your ingredients and heat management are key. First, ensure your perilla leaves are thoroughly dried after washing; excess water will cause the oil to splatter on the Arteflame cooktop and steam the leaf rather than crisping it. Regarding the rice, day-old rice tends to be too dry for this recipe. Freshly cooked rice that has cooled just enough to handle provides the best stickiness and texture. When grilling, the Arteflame flat top is superior to a grate because it provides even surface contact, allowing the leaf to crisp uniformly without the rice falling through. Finally, keep a close eye on the glaze. The honey and gochujang caramelize rapidly, so the final sear should be brief—just enough to bubble the sauce and create a sticky, savory coating.

Variations

While the classic version is vegetarian and delicious, you can easily customize these rice balls to suit different palates or dietary needs. The versatility of the filling allows for endless creativity, turning this side dish into a potential main course or a surprise appetizer.

• Tuna Mayo: Mix canned tuna with a little mayonnaise and black pepper, then stuff a small amount inside the center of the rice ball before wrapping.
• Beef Bulgogi: Finely chop leftover cooked beef bulgogi and mix it directly into the rice for a meaty, savory kick.
• Kimchi & Cheese: Mix chopped sautéed kimchi into the rice and place a small cube of mozzarella in the center for a spicy, melty surprise.
• Non-Spicy/Soy Glaze: For those sensitive to spice, replace the gochujang glaze with a mixture of soy sauce, honey, and garlic for a teriyaki-style finish.
• Walnut & Anchovy: Add crushed walnuts and stir-fried dried anchovies to the rice mixture for added crunch and calcium.

Best pairings

These grilled perilla rice balls are robust enough to stand on their own as a snack, but they truly shine when part of a larger Korean BBQ feast. The nutty aroma of the sesame and the herbal notes of the perilla cut through rich, fatty flavors, making them the perfect palate cleanser between bites of meat.

• Grilled Pork Belly (Samgyeopsal): The crisp texture of the rice balls complements the fatty, melt-in-your-mouth pork belly perfectly.
• Galbi (Short Ribs): The sweet marinade of Galbi pairs effortlessly with the spicy gochujang glaze on the rice.
• Dongchimi (Radish Water Kimchi): A cold, tart soup helps balance the heat of the gochujang and cleanses the palate.
• Soju or Makgeolli: The savory, salty notes of the dish make it an excellent anju (bar snack) alongside Korean rice wine or spirits.

Conclusion

Creating Korean Grilled Perilla Wrapped Rice Balls on the Arteflame is more than just cooking; it is an engagement with texture, aroma, and fire. The result is a sophisticated yet comforting bite that features a shattering, crispy exterior giving way to soft, flavorful rice. The unique searing capability of the Arteflame cooktop elevates the natural oils in the perilla leaves, creating a depth of flavor that oven-baking simply cannot achieve. Whether you are hosting a full K-BBQ night or looking for a unique appetizer to impress your guests, these rice balls deliver a perfect fusion of smoky, spicy, and savory notes that will leave everyone at the table reaching for seconds.