Kimchi Rice Bowl with Crispy Mushrooms

Place a baking sheet (without parchment paper) in the oven and preheat the oven to 450°F (230°C) using conventional bake (top and bottom heat). Line a second baking sheet with parchment paper.

Wash the spring onions and thinly slice them. Finely chop the kimchi and combine it in a bowl with the cooked rice, the white parts of the spring onions, and 1 teaspoon of oil. Spread the rice evenly over the parchment-lined baking sheet.

Clean and quarter the mushrooms. Toss them with 2 teaspoons of oil in the same bowl.

Carefully remove the hot baking sheet from the oven and spread the mushrooms out in a single layer. (Make sure they are not overlapping and do not use parchment paper.) Place both baking sheets in the oven. Bake the rice for 15 to 17 minutes, until lightly crispy and golden brown. Remove the mushrooms after 10 minutes, season them with a pinch of salt, toss, and return them to the oven for another 10 to 12 minutes, until deeply browned and crispy.

Meanwhile, bring a pot of water to a boil. Carefully lower the eggs into the boiling water and reduce the heat to a gentle simmer. Cook for 6 minutes 45 seconds to 7 minutes 30 seconds, depending on their size. While the eggs are cooking, prepare an ice bath with plenty of ice and cold water. Transfer the eggs to the ice bath for 1 minute, then carefully peel them.

Divide the crispy rice and mushrooms between two bowls. Halve the eggs and place them on top. Garnish with the reserved green parts of the spring onions.