In  fact, the word "chumoppa" can be broken down to "chumot" (fist) and "papp" (rice), and the rice ball itself is called a chumoppa, no matter what the filling is. For example, even if the filling is pickled plums, it is still a chumotpa, and a triangular rice ball is also a chumotpa in Korea. I love Korean food, so I made chumotpa, which is one of the easiest to make. Today, I would like to introduce how to make chumotpa. Utensils and Tool ・knife ・cutting board ・mixing bowl ・spatula ・cling wrap Ingredients Yields 3 serving  ・pickled radish (takuan) ・・・50g ・seaweed ・・・4 sheets ・green onion ・・・1.5 tablespoons ・rice ・・・350g ・mayonnaise ・・・proper quantity ・gochijang ・・・proper quantity ・chicken stock ・・・proper quantity ・white pepper ・・・proper quantity ・sesame oil ・・・proper quantity ・sesame ・・・proper quantity    Recipe instructions 1. First, cut the pickled radish into small pieces with a knife. 2. Next, place cooked rice in a mixing bowl. 3. And dd the pickle...