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A Spicy Tingle Gochujang And Ichimi Chili Pepper Powder Rice Balls Recipe

A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls Recipe
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Serving : 2
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Prepare the ingredients before making A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls in your home. Then, follow these steps below to serve A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls for your family or friends.

Ingredients: 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

How to Make A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls in your home by yourself.

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