WIW: Korean Bibimbaffles

2 C. slightly overcooked rice

1/2 C. marinated vegetables (available prepackaged at most Korean markets, called banchan)

2 eggs

gochujang (hot pepper paste), as needed

kimchi, as needed

sesame oil

soy sauce

 

Preheat the waffle iron and brush with sesame oil. Place a handful of rice on the waffle iron, distributed evenly. Sprinkle on some of the marinated vegetables and then cover with another handful of rice, evenly distributed. Cook until crispy. (This will take somewhere around 8 minutes, though your waffling time may vary.) While it’s cooking, place a non-stick pan on high heat, add oil and fry an egg sunny side up until it’s crispy on the bottom and soft on top (about a minute). Season the egg with salt and pepper. Assemble your plate with the crispy waffled rice on bottom, egg on top, a spoonful or more of hot pepper paste (depending on taste) and kimchi. Season with soy to your preference and enjoy.