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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, a spicy tingle gochujang and ichimi chili pepper powder rice balls. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls is something that I have loved my entire life. They are fine and they look wonderful.

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

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

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

Steps 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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