1. Drain the kimchi, chop finely, and mix with rice and seaweed.
2. Mix all the ingredients well.
3. Fill it into the mold and extrude it. (If you don’t have a mold at home, you can dip your hands in some vinegar and knead it into a circle or other shape)
4. Put the rice balls in the baking tray, preheat the oven to 160°C in advance and bake them until the surface is slightly burnt, take them out and brush them with the sauce, and continue to bake them until the sauce is dry and golden brown. (The grill function of a microwave oven without an oven is also possible). After roasting, the surface is decorated with minced kimchi, pork floss, and chopped green onion.
