Finely chop perilla leaves, onion, and kimchi. Shake off excess kimchi filling before chopping.

Lightly sauté the onion in a pan without adding oil.

Sauté the kimchi in the same pan without oil until its moisture evaporates. Alternatively, squeeze out the liquid and use raw.

Mix 1 bowl of rice with 1 tbsp sesame oil and a pinch of salt. Add the sautéed kimchi, onion, and chopped perilla leaves, then mix well.

Shape the rice mixture into round balls. Wrap each ball with a strip of bacon, tucking the ends underneath. Secure with a toothpick or tie with scallions or parsley if available.