In a large mixing bowl, combine 2 cups of warm cooked short-grain rice, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, and 1 tablespoon of gochujang. Use a wooden spoon to gently fold the ingredients together until the rice is evenly coated. This should take about 2-3 minutes.

Next, stir in 1/2 cup of chopped kimchi, 2 tablespoons of sesame seeds, 1 tablespoon of roasted seaweed flakes, and 2 chopped green onions. Mix until all ingredients are uniformly distributed.

Wet your hands with a little water to prevent sticking. Scoop a generous portion of the rice mixture and roll it into a ball, about the size of a golf ball. Repeat until all the mixture is shaped.

Sprinkle extra sesame seeds and seaweed flakes on top of the rice balls to enhance taste and appearance.

Serve immediately with a side of pickled vegetables or dipping sauce, or store in an airtight container in the fridge.