Time: 1 hour 20 min.
Complexity: easily
Servings: 2

The crispy fried rice characteristic of Korean bowl dolsot bibimbap inspired this dish, which features rice fried in an electric waffle iron until crispy and served with a perfectly fried egg, kimchi, and spicy gochujang paste.

Ingredients:

• 0.5 cups round grain rice (sushi rice)
• 1 tbsp + 1 tsp dark sesame oil + extra for waffle iron
• 1 tbsp toasted white sesame seeds, plus extra for sprinkling
• 1 tbsp + 1 tbsp soy sauce
• 1 tbsp. l. rice vinegar
• 1 tbsp. sugar
• 110 g baby spinach (about 6 cups)
• 4 large eggs, 2 beaten
• 0.5 cup kimchi
• Gochujang (Korean red chili paste), for serving
• Special equipment: Belgian waffle maker

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sushi rice, sesame oil, sesame, soy sauce, rice vinegar, sugar, spinach, eggs, kimchi

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Preparation:

Step 1
• Soak the rice, drain, and rinse through a sieve until the water runs clear. Pour 3/4 cup water over the rinsed rice in a small saucepan. Bring to a boil over medium heat, then reduce heat to low. Cook the rice, without stirring, until the water is absorbed, about 15 minutes. Remove from heat and let sit, covered, for another 15 minutes. Fluff the rice with a fork. Add 1 tablespoon sesame oil, sesame seeds, 1 tablespoon soy sauce, vinegar, sugar, and 0.5 teaspoon salt. Let cool completely (the rice can be refrigerated until tomorrow).
Step 2
• In a microwave-safe bowl, drizzle the spinach with 1 tablespoon of water. Cover and microwave until the leaves are wilted, 3–4 minutes. Drain and toss the spinach with the remaining sesame oil and soy sauce. Set aside.
Step 3
• Preheat a waffle iron to medium-high heat. Generously brush the top and bottom plates with sesame oil. Stir 2 beaten eggs into the cooled rice. Spread about 1/2 cup of the rice mixture evenly in the waffle iron. Close the lid and cook until the rice is golden brown and easily removed with a spatula, 4–6 minutes. Cook the remaining waffles in the same manner. Transfer to two plates and set aside.
Step 4
• Generously grease the bottom plate of a waffle iron with sesame oil. Crack the remaining 2 eggs directly into the waffle iron and keep it open. Season the eggs with salt. Cook until the whites are set but the yolks are still runny, 4–5 minutes. Place an egg on each rice waffle. Garnish with spinach, kimchi, gochujang paste, and a sprinkle of sesame seeds.

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