French-Korean Bibimbap-Style Rice Galette

Ingredients

• 2 cups cooked Cooked short-grain rice
• 3 Eggs
• 3 tbsp All-purpose flour
• 3 tbsp Sesame oil
• 1 medium, julienned Carrot
• 1 small julienned Zucchini
• 2 cups Spinach
• 2 tbsp Soy sauce
• 1 tbsp Gochujang
• 1 tbsp Rice vinegar
• 2 cloves minced Garlic
• 1 tbsp Toasted sesame seeds(optional)
• 1 tbsp Butter
• to taste Salt and black pepper

Instructions

1. 1

   Mix the cooked rice with 1 egg, flour, 1 tbsp sesame oil, salt, and pepper until it holds together. Press into two 6-inch rounds and chill 10 minutes.

2. 2

   Toss carrots, zucchini, and spinach separately with a pinch of salt, minced garlic, and a drizzle of sesame oil; set aside.

3. 3

   Whisk remaining soy sauce, gochujang, and rice vinegar into a quick sauce.

4. 4

   Heat a nonstick skillet over medium-high with half the butter. Fry each rice round 4-5 minutes per side until deep golden and crisp. Keep warm.

5. 5

   Quickly stir-fry the vegetables in the same pan, 2-3 minutes, until just tender.

6. 6

   Fry the remaining 2 eggs sunny-side up in the remaining butter until whites are set, yolks runny.

7. 7

   Plate galettes topped with vegetables, a fried egg, sauce drizzle, and sesame seeds.