Rinse the napa kimchi and pat dry to remove excess moisture.

Prepare the bacon slices and set aside.

Mix the cooked rice with sesame oil and sesame seeds, then shape into small, firm balls.

Trim the long stems of the kimchi leaves if necessary.

Place a rice ball on the stem side of a kimchi leaf, fold both sides inward, and roll tightly.

Wrap the rolled kimchi with a slice of bacon, ensuring the ends overlap slightly.

Place the bacon-wrapped rolls seam-side down in a pan.

Cook the rolls evenly by turning them until the bacon is golden and crispy.

Cut the cooked rolls in half for serving.