Blanch kale and cabbage leaves in boiling water, rinse in cold water, and drain well.

Prepare eggs and bacon for wrapping. Cook eggs into thin sheets and slice bacon into manageable lengths.

For the wrap sauce, heat vegetable oil in a pan, sauté chopped green onion until translucent, then add ground pork and stir-fry.

Add cooking wine to remove pork odor, then mix in soybean paste, chili paste, chili powder, sugar, sesame oil, sesame seeds, and minced garlic. Simmer until thickened.

Shape cooked rice into small balls, place a dollop of wrap sauce in the center, and form into round shapes.

Wrap rice balls with blanched cabbage and kale leaves, folding neatly to secure.

For kids, mix rice with sesame oil, salt, and sesame seeds to make seasoned rice balls.

Place seasoned rice balls on bacon slices, add egg sheets, and roll tightly.