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

Wash the spring onions and slice them into thin rings. Finely chop the kimchi and mix it in a bowl with the cooked rice, the white part of the spring onions, and a teaspoon of oil. Spread the rice evenly onto a baking sheet lined with parchment paper.

Clean the mushrooms and cut them into quarters, put them in the bowl and mix with 2 teaspoons of oil.

Remove the hot baking sheet from the oven and spread the mushrooms on it. (Make sure they are next to each other and not overlapping, and do not place parchment paper underneath.) Place both baking sheets in the oven at 230°C (450°F). Toast the rice for 15 to 17 minutes until lightly crispy and golden brown. Remove the mushrooms from the oven after 10 minutes, season with a little salt, toss them briefly, and return the baking sheet to the oven for another 10 to 12 minutes, until the mushrooms are nicely crispy.

Meanwhile, bring a pot of water to a boil. Once boiling, carefully add the eggs and cook them in gently simmering water for 6:45 to 7:30 minutes, depending on their size, until soft-boiled. While the eggs are cooking, prepare an ice bath with as many ice cubes and cold water as possible. Remove the eggs from the boiling water, place them in the ice bath for one minute, and then carefully peel them.

To serve, divide the rice and mushrooms between two deep plates or bowls. Halve the eggs, place them between the two bowls, and garnish with the remaining green parts of the spring onions.