-
1
Soak, drain and rinse the rice in a strainer until the water runs clear and is not cloudy.
-
2
Combine the rinsed rice with 3/4 cup water in a small saucepan.
-
3
Bring to a simmer over medium heat, then over and turn the heat down to low.
-
4
Cook, undisturbed, until the water is absorbed, about 15 minutes.
-
5
Remove from the heat and let sit, covered, for another 15 minutes.
-
6
Uncover and fluff the rice with a fork.
-
7
Stir in 1 tablespoon sesame oil, the sesame seeds, 1 tablespoon soy sauce, the vinegar, sugar and 1/2 teaspoon salt.
-
8
Let cool completely (the rice can be refrigerated up to 1 day ahead).
-
9
Combine the baby spinach with 1 tablespoon water in a microwave-safe bowl.
-
10
Cover and microwave until wilted, 3 to 4 minutes.
-
11
Drain and toss with the remaining sesame oil and soy sauce.
-
12
Set aside.
-
13
Preheat a waffle iron to medium-high.
-
14
Generously brush the top and bottom of the waffle iron with sesame oil.
-
15
Stir the 2 beaten eggs into the cooled rice.
-
16
Evenly spread about 1/2 cup of the rice mixture in the waffle iron.
-
17
Close and cook until the rice is golden in spots and can be easily lifted out with a spatula, 4 to 6 minutes.
-
18
Repeat with the remaining rice mixture.
-
19
Transfer to two plates and set aside.
-
20
Lightly brush the waffle iron bottom with more sesame oil.
-
21
Crack the remaining 2 eggs right onto the waffle iron and keep the iron open.
-
22
Sprinkle the eggs with salt.
-
23
Cook until the whites are set and the yolk is still runny, 4 to 5 minutes.
-
24
Serve an egg on top of each rice waffle.
-
25
Top with the spinach, kimchi, gochujang paste and sesame seeds.
