In a large mixing bowl, combine about 2 cups of warm, cooked short-grain rice with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1 tablespoon of gochujang, and 1 teaspoon of garlic powder. Mix thoroughly until the rice is evenly coated.

Fold in ½ cup of chopped kimchi, 2 tablespoons of sesame seeds, 2 tablespoons of roasted seaweed flakes, and 2 tablespoons of chopped green onions into the rice mixture, mixing gently.

Wet your hands, scoop a handful of the rice mixture, and press it firmly to form small golf ball-sized shapes. Arrange on a plate.

Sprinkle sesame seeds or seaweed flakes on top of each rice ball for added flavor and visual appeal. Let them set before serving.

Serve immediately or store in an airtight container in the fridge for up to two days. Enjoy warm or cold.