Korean BBQ Ribs Cheese Ball

Yep, you read that right. Yes, it looks kinda funny. Not the best pic. Stay with me.
Buckle up, this one is stunningly delicious!

8 oz. cream cheese softened
About 4 ounces (3/4 cup?) finely diced cold Korean style glazed BBQ rib meat, the good ones that are all sticky and slightly overcooked and glazy and meaty
1 teaspoon MSG
3 diced green onions
1/2 teaspoon dry ginger powder
1 teaspoon soy sauce
1/2 teaspoon brown sugar
dash sesame oil
black pepper to taste
roll in toasted sesame seeds

It's surprising in its flavor profile. I would expect expletives of joy and loud questions after guests taste this. I was expletive-ing and doing a funny dance around the kitchen licking the spoon. Ok, my fingers. Spoons have no place in cheese ball land. Sry digress.

Thanks to the Asian Cheese Ball recipe I found at Mirlanda's Kitchen that I used for the base of this recipe. Thanks to me for spending half the day making Korean style BBQ ribs and not eating them all and tediously picking off tiny bits of meat. Protip: Hemostat.

It's an absurd amount of work for a cheese ball, but man oh man is it good. I'll stop trying to convince now, but I don't want to stop trying.

Probably the best way to go about this is, when making a batch of Korean style BBQ ribs, make a big batch and reserve some for making a cheese ball, except nobody is going to do that. It's almost so odd it defies allowing itself to be created. This is special.