Preparation materials: ①cooked rice and let cool, I used brown rice, ordinary rice is also possible, but it is best to use Koshihikari rice or pearl rice, do not use Thai rice, there is nothing viscous and difficult to form a rice ball, easy to fall apart. ② Pork cut into small dices spare.

Step 2

A tablespoon of Korean hot sauce with a tablespoon of water, add the diced pork and marinate for 10 minutes.

Step 3

Add a little oil to the wok (the oil in the step-by-step photo is still too much 23333) and stir-fry the pork, set aside.

Step 4

Put a spoonful of rice in your water-soaked hands (the water is to prevent it from sticking), press a hole in the center of the rice, and put in a suitable amount of stir-fried pork with Korean hot sauce.

Step 5

Cover the rice with a small ball of rice, and form the ball into a round shape with no leakage of filling in the same way as a dumpling, paying attention to gentle movements, while using the dark force of the palm of your hand to press the rice into a compact shape without loosening the ball.

Step 6

After the rice ball is formed into a round shape, fold the palm of your hand into a 90-degree angle, and use the power of your palm to press the rice ball into a triangular shape.

Step 7

Melt one tablespoon of hot sauce with one tablespoon of water, and brush both sides of the rice ball with the hot sauce.

Step 8

Wipe a little oil on a non-stick frying pan with a kitchen towel and grill the rice balls over low heat until lightly browned on both sides.

Step 9

If you don't have a non-stick skillet (normal pans are afraid of sticking), preheat the oven at 150 degrees and bake on the baking sheet for 8 minutes.