Description
Crispy kimchi fried rice waffles with melted mozzarella cheese, gochujang, and sesame seeds. All the flavors of Korean fried rice transformed into a crunchy, cheesy waffle that’s perfect for lunch or snacking.
Ingredients
Units
Scale
- 1 cup white rice (cooked, day-old preferred)
- 1/3 cup chopped kimchi
- 2 tablespoons kimchi juice
- 2 tablespoons water
- 2 tablespoons gochujang (divided)
- 2 teaspoons Sesame Oil
- 1 teaspoon Vegetable Oil
- 2 Eggs
- 1 cup Shredded Mozzarella
- 1 scallion stalk (chopped)
- 2 tablespoons Roasted Sesame Seeds
- 1 nori sheets (shredded, optional)
Equipment
Instructions
- Heat the pan: Heat a large pan over medium heat and add the Vegetable Oil.
- Cook the kimchi: Cut kimchi into smaller pieces using kitchen scissors and add to the pan. Stir for 1 minute until fragrant.
- Add rice and seasonings: Add the cooked white rice, kimchi juice, water, and 1 tablespoon gochujang. Mix and stir for 5 minutes, then add the Sesame Oil and mix for another minute. Transfer to a bowl.
- Mix in eggs: Let the rice mixture rest for 1-2 minutes to cool slightly, then crack the Eggs into the bowl and mix thoroughly until well combined.
- Make the waffles: Preheat your mini waffle maker. Spoon 1/3 to 1/2 cup of the rice mixture into the waffle maker and close the lid. Cook for 6 minutes until crispy and golden.
- Add toppings: Remove waffle and place on a plate. Spread the remaining 1 tablespoon gochujang on top, then sprinkle with Shredded Mozzarella. Use a kitchen torch to melt the cheese (or place under the broiler for 1-2 minutes).
- Finish and serve: Top with Roasted Sesame Seeds, chopped scallions, and shredded nori sheets if using. Serve immediately while hot and crispy.
Notes
- Day-old rice works best for this recipe as it’s drier and creates crispier waffles. If using fresh rice, spread it on a baking sheet to cool and dry out for 15-20 minutes before using.
- Don’t overfill your waffle maker – start with 1/3 to 1/2 cup of mixture depending on your waffle maker size. Too much filling results in uneven cooking and mushy centers.
- Let the fried rice cool for 1-2 minutes before adding eggs, otherwise they’ll scramble instead of binding the mixture together.
- If you don’t have a kitchen torch, place the cheese-topped waffles under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Store leftover waffles in an airtight container in the fridge for up to 3 days. Reheat in a toaster or air fryer at 375°F for 3-4 minutes to restore crispiness.
- Adjust the spice level by using more or less gochujang, or mix in a squeeze of Sriracha for extra heat.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Waffle Maker
- Cuisine: Korean
Nutrition
- Serving Size: 1 waffle
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 90mg