Wash garlic chives, peel and finely chop carrot, onion, garlic, and green chili.

Heat a pan with vegetable oil and sauté garlic chives and garlic.

Add carrot, onion, and green chili to the pan and stir-fry together.

Add minced pork to the pan and cook until browned. Add cooking wine and black pepper.

Mix in gochujang and stir well. Remove from heat once fully combined.

Blanch perilla leaves in salted boiling water, then rinse under cold water and pat dry.

Mix cooked brown rice with sesame seeds and sesame oil. Shape into small rice balls.

Place a perilla leaf on a clean surface, add a rice ball, and top with seasoning sauce.