Step 1

Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.

Step 2

Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.

Step 3

Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

Step 4

Chop the egg whites finely.

Step 5

Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste.

Step 6

Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

Step 7

Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.

Step 8

Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.

Step 9

Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.