by

A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls

A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls

The spicy-sweetness of spicy ichimi and gochujang paste season these superb rice balls.

Ingredients: 2 riceballs

Sesame oil
1 teaspoon
Japanese leek
4 cm
● Plain cooked rice
2 small rice bowls
● White sesame seeds
2 teaspoons
● Chicken stock
1/2 teaspoon
● Gochujang
1/2 teaspoon
● Soy sauce
1/2 teaspoon
Ichimi chili pepper powder
About 1/4 teaspoon

Steps

1. 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.
2. Add the ● ingredients and mix.
3. Add the ichimi chili pepper powder to taste and mix (for those who don't like spice, you can omit)
4. Shape the rice balls using plastic wrap. It's less messy using plastic wrap as the rice is mixed with oil.
5. Wrap the rice balls in seaweed or Korean seaweed, both taste great. This time, I used Korean seaweed .

Story Behind this Recipe

I thought of this recipe to use up the gochujang stocked in my fridge.