In a large bowl, combine 2 cups of warm, sticky cooked short-grain rice with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of gochujang, and ½ teaspoon of garlic powder. Stir well for about 2-3 minutes until every grain of rice is evenly coated and the mixture is slightly glossy.

Gently fold in ½ cup of chopped kimchi, 2 tablespoons of sesame seeds, 2 tablespoons of roasted seaweed flakes, and 2 chopped green onions into the rice mixture. Use a spatula to combine the ingredients thoroughly for another 2-3 minutes.

Wet your hands with water to prevent sticking, then scoop a generous handful of the rice mixture. Shape it into a ball roughly the size of a golf ball.

Repeat the process until all the mixture is used up, resulting in 6-8 Korean Rice Balls.

(Optional) Sprinkle additional sesame seeds or seaweed flakes onto your formed Korean Rice Balls for an extra touch.

Serve immediately, or store in an airtight container in the refrigerator for up to two days.