A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls

1. 1

   Finely chop the Japanese leek.

2. 2

   Mix well with sesame oil and microwave for 30 seconds!

3. 3

   The leeks will burn if you don't thoroughly mix with the oil.

4. 4

   Add the ingredients and mix.

5. 5

   Add the ichimi chili pepper powder to taste and mix (for those who don't like spice, you can omit)

6. 6

   Shape the rice balls using plastic wrap.

7. 7

   It's less messy using plastic wrap as the rice is mixed with oil.

8. 8

   Wrap the rice balls in seaweed or Korean seaweed, both taste great.

9. 9

   This time, I used Korean seaweed .

* Per serving · 4 servings · Values may vary.

No additional tips available.