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 .
Story Behind this Recipe
I thought of this recipe to use up the gochujang stocked in my fridge.
Make sure you microwave the Japanese leeks first. You don't need to cover with plastic wrap. This will help reduce the peculiar aftertaste of the leeks. If you use too much ichimi chili pepper powder, the rice balls will become super spicy. I suggest adding in 1/4 teaspoon increments.