Steps to Prepare Favorite A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, a spicy tingle gochujang and ichimi chili pepper powder rice balls. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook a spicy tingle gochujang and ichimi chili pepper powder rice balls using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls:

1. Prepare 1 tsp Sesame oil
2. Get 4 cm Japanese leek
3. Make ready 2 small rice bowls ● Plain cooked rice
4. Make ready 2 tsp ● White sesame seeds
5. Take 1/2 tsp ● Chicken stock
6. Get 1/2 tsp ● Gochujang
7. Get 1/2 tsp ● Soy sauce
8. Get 1/4 tsp Ichimi chili pepper powder

Instructions to make A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls:

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 .

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