Prepare the kimchi

• Heat a little sesame oil in a frying pan over medium heat.
• Add the chopped kimchi and gochujang and stir-fry until softened and fragrant.

Mix the rice

• Place the warm rice in a mixing bowl.
• Add the cooked kimchi, sesame oil, salt and sliced spring onion.
• Mix until evenly combined, then let cool slightly.

Fill and shape the balls

• Flatten a portion of rice in your hand and place mozzarella in the centre.
• Close the rice around the cheese and roll into a firm ball.
• Repeat with the remaining rice and cheese.

Sear and serve

• Sear the rice balls in a lightly oiled frying pan until golden and the cheese melts.
• Sprinkle with toasted sesame seeds and serve warm.