Rice Balls with Kimchi and European Pork

PREPARING

1. Preparation: Finely chop the kimchi and dice the pork into very small cubes.
2. Frying the Filling: Heat a small amount of oil in a pan. Add the pork and fry over medium heat until browned. Then, add the chopped kimchi and gochujang paste. Sauté for 3 minutes until the flavours and aromas are well combined.
3. Mixing: Remove the pan from the heat. Add the cooked rice to the fried ingredients and mix very thoroughly. Season with black pepper to taste.
4. Shaping: Using your hands, form the slightly cooled but still pliable mixture into 8 equal-sized balls.
5. Crisping: Heat a small amount of oil in a clean pan. Fry the balls on each side until they turn golden brown and noticeably crispy on the outside.
6. Serving: Garnish the finished balls with microgreens. Serve alongside cucumber slices and edamame beans. Optionally, use sesame seeds and nori to create simple face patterns on the balls.