A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls
- 1 tsp Sesame oil
- 4 cm Japanese leek
- 2 small rice bowls Plain cooked rice
- 2 tsp White sesame seeds
- 1/2 tsp Chicken stock
- 1/2 tsp Gochujang
- 1/2 tsp Soy sauce
- 1/4 tsp Ichimi chili pepper powder
- Finely chop the Japanese leek.
- Mix well with sesame oil and microwave for 30 seconds!
- The leeks will burn if you don't thoroughly mix with the oil.
- Add the ingredients and mix.
- Add the ichimi chili pepper powder to taste and mix (for those who don't like spice, you can omit)
- Shape the rice balls using plastic wrap.
- It's less messy using plastic wrap as the rice is mixed with oil.
- Wrap the rice balls in seaweed or Korean seaweed, both taste great.
- This time, I used Korean seaweed .
sesame oil, rice, sesame seeds, chicken, gochujang, soy sauce, ichimi chili pepper powder
Taken from cookpad.com/us/recipes/155350-a-spicy-tingle-gochujang-and-ichimi-chili-pepper-powder-rice-balls (may not work)