A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls

Name: A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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. Recipe by Kapi-na

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

cookpad.japan @cookpad_jp

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

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Ingredients

2 servings

1 tspSesame oil
4cm Japanese leek
2 smallrice 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 tspIchimi chili pepper powder

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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 .