I'll start making Sojeji flowers. I made two flower shapes and divided them into four parts. If you want to use it like me, you can cut it like the picture above. Please note that the length and cuts vary depending on the shape of the flower.

It's the first flower shape. It's a part that's cut a little wide from the end. Personally, if you cut it, it feels like a chrysanthemum in full bloom? If you make as many cuts as you can, you can see them blooming even more.

It's the second flower shape. It's the part where I cut the middle and used it. Unlike chrysanthemum flowers, it is a cut with a cute cosmos-like image. < Place the middle part a little and make a cut.

Blanch the cut sausage in boiling water. As the sausage ripens, it unfolds into a flower shape. But personally, I think the cosmos shape stands out more when it's grilled.

Chop vegetables such as carrots, onions, paprika, mushrooms, green onions, and washed kimchi. Make it as small as possible, and when the rice ball clumps up, it clumps up well. If it's big, it comes off easily! LOL

First, stir-fry the onions until they are slightly fragrant.

Stir-fry carrots and kimchi. It's convenient to cut it into small pieces and cook it quickly.

Add paprika, green onions, mushrooms, etc. and season with salt and pepper. You can season it with oyster sauce. You can do it according to your taste >. < For your information, I don't stir-fry rice separately, so I made vegetables salty!! Please keep in mind. I stir-fried vegetables separately to make it as less oily as possible

Add the stir-fried ingredients to the sticky rice and mix them evenly. You don't need to season vegetables separately because they are seasoned. It's good because it's seasoned evenly with vegetables. If you sprinkle salt on rice, it gets lumpy.

Press the mixed rice into a round shape with your fingers so that you can scoop it in the middle. This is where the sausage goes!

Like this. Put the sausage in and touch it so that it's fixed.