Turned out absolutely amazing! It was sweet with a little kick of spice! I had to substitute the gochujang for Sriracha cause I didn’t have any left 🥲. Instead of honey I also used sugar cause I also ran out of that but it ended up tasting delicious!! If anyone has trouble making the form stay together I recommend making the shape while the rice is still warm then letting the rice cool inside the form. I also recommend if you see any cracks in your rice throughout the cooking process just cover them up with more rice so it doesn’t fall apart! Sadly my cheese didn’t melt inside the rice so it’s probably best frying it at a more slower past so the cheese gets a chance to melt inside of it!
