Spicy Cheongyang Pepper Rice Balls
Perfect for Cutting Through Richness! Special Rice Balls Made with Spicy and Savory Cheongyang Peppers for Chuseok
Create delicious rice balls with a spicy and zesty kick using ‘Cheongyang Mapjjal-i’ (spicy and savory Cheongyang peppers). These are perfect for balancing out the richness of traditional holiday foods.
Ingredients- 1 Tbsp minced Cheongyang peppers (Mapjjal-i)
- 1.5 bowls of cooked rice
Cooking Instructions
Step 1
First, prepare a triangular rice ball mold. Press the cooked rice firmly into the mold to shape it. If the rice is too moist, it might be difficult to form the balls, so using slightly drier, fluffy rice is recommended.
Step 2
Now, add the star ingredient for spiciness: the Cheongyang Mapjjal-i. Place the minced Cheongyang peppers on top of the rice layer. It’s important to adjust the amount according to your preference, as too much can make them overly spicy. About 1 tablespoon is a good starting point.
Step 3
Once the Cheongyang Mapjjal-i is in place, cover it with the remaining rice. Fill the mold completely, just as you did with the first layer of rice.
Step 4
Finally, close the lid of the mold and press down firmly. This will create a perfectly shaped triangular rice ball. For an extra touch, you can wrap a strip of seasoned seaweed around the sides of the rice ball, which adds both visual appeal and enhanced flavor.
