Step 1

[For convection ovens & dehydrators, no need to preheat. However, for normal ovens, preheat to 250F/120C]

Step 2

Prepare the glue for the bugak. Mix rice flour and water in a small saucepan.

Step 3

Heat on medium-low and whisk to break down any lumps.

Step 4

After 5 minutes, the consistency should be a thick, glue-like paste. If the consistency is too thick, then add more water and stir.

Step 5

Transfer to a small bowl and let it cool.

Step 6

Prepare the nori sheets. Cut the nori sheets in half.

Step 7

On a parchment-lined baking tray, grease with sesame oil. This ensures the bugak doesn’t stick once it has finished drying.

Step 8

On a separate dish (not on the baking tray yet!), paint the glue on the nori sheets. Aim for about 1 tsp of glue on each side.

Step 9

Place gently on the baking tray. Garnish with sesame seeds.

Step 10

Bake in the oven for 2 hours at 120C or 250F or until all the moisture has evaporated from the bugak.

Step 11

Sous vide the eggs at 145F/62.7C for 45 minutes.

Step 12

OR!! Place the eggs in a rice cooker and cover with tap water. Set it at [Keep Warm] setting (it should be around 70C or 160F) and cook for 40 minutes.

Step 13

Place the eggs in an ice bath to stop them from cooking further.

Step 14

Drizzle 1tsp of sesame oil and 1tsp of neutral oil on your rice. Break up the rice granules- this ensures that the oil has covered the individual granules and prevents the rice from sticking and becoming gooey.

Step 15

Finely chop the kimchi and the chorizo. I used a food processor because it gives a fine dice to make it easier to mold, but this is just me being extra dextra.

Step 16

Finely chop your scallionsat a 45-degree angle. Set aside a third of a scallion for garnish.

Step 17

Heat your pan on high. Drizzle neutral oil. Once the pan is hot, put the scallions and the chorizo in.

Step 18

Saute until the chorizo fat is well rendered and the scallions are translucent to a golden brown.

Step 19

Once the fat has rendered, add kimchi. Saute until some of the moisture has evaporated, about 5 minutes.

Step 20

Add the rice. Break up any lumps and toss and mix together.

Step 21

This is a good time to taste your fried rice. If it needs more seasoning or heat, add the sauce in. Depending on your kimchi or chorizo, you may not need it.

Step 22

Turn the heat off and let it rest for 10 minutes.

Step 23

In a skillet, pour enough oil to cover the bottom of the pan.

Step 24

Heat the oil on medium. Once the oil has come up to temperature, gently place the dehydrated bugak in the pan. Push it down with a chopstick or spatula to keep it from curling.

Step 25

Cook for 30 seconds on each side.

Step 26

Place on a wire-rimmed baking tray and salt immediately.

Step 27

Spoon the kimchi fried rice into a ring mold.

Step 28

Make a hollow well for the egg to go in.

Step 29

The eggs should be ready by now. In a separate bowl, gently crack it with the back of your spoon. Spoon the egg and gently place in hollow kimchi fried rice well.

Step 30

Cover with more kimchi fried rice and pat gently.

Step 31

Let it rest for 5 minutes. This helps it firm up and retain its structure.

Step 32

Garnish with crushed bugak and scallions. Enjoy!