Wash the perilla leaves under running water and blanch them briefly.

Cool the blanched leaves in cold water and squeeze out excess moisture.

Season the cooked rice with sesame oil and sesame seeds in a bowl.

Shape the rice into small bite-sized balls for easy wrapping.

Place a small amount of ssamjang on top of each rice ball using a teaspoon.

Wrap each rice ball with a perilla leaf, ensuring the ssamjang faces downward.