5 from 3 votes
Korean kimchi rice waffles + five ways to eat them
Kimchi Rice Waffles Recipe - Five {Easy} Ways
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Kimchi Rice Waffles are easier to make than you think, and more exciting than fried rice. It's really just mix and waffle! Make them a heartier dinner or fancy snack with one of the five suggested toppings.

Course: DInner
Cuisine: Korean, Vegetarian
Keyword: kimchi, rice, waffles
Servings: 8 small waffles
Calories: 979 kcal
Author: kellie anderson
Ingredients
  • 350 g cooked, cold basmati rice brown for preference; leftover rice is best
  • 150 g kimchi cabbage chopped
  • 2 tsp grated ginger
  • 3 spring onions chopped
  • 1 medium carrot grated
  • 1 tbsp miso
  • 1 tbsp yuzu or lime juice
  • 1 tsp toasted sesame oil
  • 2 tbsp grated apple or 1 tsp maple syrup
  • 40 g flour gluten-free or plain
  • 1 tbsp chia seeds or use one egg
  • 3 tbsp kimchi juice or water (not necessary if using an egg)
  • 2 tbsp sesame seeds
  • Oil spray for waffle maker
Spicy Mushrooms
  • 2 tsp toasted sesame oil
  • 4 large mushrooms King Oyster for preference
  • 2 tbsp fermented black beans with chilli or similar Chinese-style condiment
  • fresh sprouts and rocket/arugula
Yuzu Mayo
  • 4 tbsp vegan or egg-based mayo
  • 1 tbsp yuzu juice or lime juice
  • fresh sprouts I like chive sprouts
Cheese
  • 50 g melting cheese of choice
  • 1 tbsp toasted sesame seeds
  • 2 spring onions thinly sliced
Crab
  • 200 g prepared crab meat
  • 1 tbsp yuzu juice or lime juice
  • 1 tsp Old Bay seasoning or chicken seasoning blend if liked
  • 1 tsp pepper blend of choice see recipe notes
  • 1 ripe avocado slices
  • 1 red chilli deseeded and sliced
Fried Egg
  • 4 organic eggs or as many as you need
  • sriracha hot sauce or similar
  • 1 tsp olive oil more as required
Instructions
  1. Heat your waffle iron as manufacturer instructs. While it is heating, prepare the kimchi rice waffle mix. You may also wish to heat your oven on low (100C) and pop a baking tray inside. This is to keep the first cooked waffles warm while the others are being made.

  2. For the waffles, add the cooked cold rice to a mixing bowl along with the chopped kimchi, grated ginger, chopped spring onions and grated carrot. Squish together really well with your hands, crushing some of the rice. It won't stick together.

  3. In a small bowl, add the chia seeds and kimchi juice or water (or use one egg). Let this sit until it makes a gel (about 5 minutes), then stir in the miso paste, yuzu juice, sesame oil and the grated apple. Add this to the kimchi rice mixture and stir very well, or use your hands. 

  4. Now add the flour. I've made these with and without flour, and they are best with flour as it really helps them to stick together in the waffle maker.

  5. Spray your hot waffle plates, or brush with oil using a silicone pastry brush. Dollop on some of the waffle mixture - amount depends on waffle plate configuration and size. Mine is small and I like my waffles not to fill the grids.

  6. Cook the waffles approximately six minutes, checking at four minutes. You may need more time, especially if your waffles are larger than mine. Loosen with a silicone spatula and place on the heated oven tray if you wish. Carry on with the remaining mixture.

  7. While the waffles are cooking make one or more of the topping suggestions. 

Cheesy Waffles
  1. Sprinkle over the cheese and place in a warm oven until the cheese just melts. Or you can pop them under a hot grill/broiler. Sprinkle over the toasted sesame seeds and chopped spring onions.

Spicy Mushroom Waffles
  1. Slice the mushrooms into even pieces - I like mine as matchsticks. Heat the oil in a medium-hot pan and stir fry the mushrooms until they release their liquid. Add the spicy fermented black beans and heat through. Top each waffles with the mixture and garnish with sprouts

Yuzu Mayo
  1. Stir together the mayo and yuzu or lime juice and drizzle over the waffles, followed by a sprinkling of seeds and sprouts if liked.

Crab Waffles
  1. Mix together the crab meat, yuzu juice, seasoning and pepper. Dollop this mixture onto the waffles then garnish with sliced avocado and chilli

Spicy Fried Egg Waffles
  1. Heat the oil in a frying pan and cook the eggs to your liking. Pop one on a waffle and drizzle with hot sauce. Top with another waffle if liked (not shown) plus some sprouts.

Recipe Notes

The recipe nutrition information is for the *whole recipe* of waffles, without toppings. 

The waffles are best eaten fresh but can be reheated in a warm oven. 

Nutrition Facts
Kimchi Rice Waffles Recipe - Five {Easy} Ways
Amount Per Serving (1 g)
Calories 979 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 11g69%
Cholesterol 654mg218%
Sodium 955mg42%
Potassium 1417mg40%
Carbohydrates 172g57%
Fiber 16g67%
Sugar 13g14%
Protein 50g100%
Vitamin A 12170IU243%
Vitamin C 97.5mg118%
Calcium 551mg55%
Iron 13.4mg74%
* Percent Daily Values are based on a 2000 calorie diet.