Oven-Baked Kimchi Rice & Eggs

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, rice, mushrooms (tearing into bite-sized pieces before adding), sautéed aromatics, sesame oil, and kimchi. Stir to combine. Add 1 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Add the bacon in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 30 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially cooked base. Carefully crack an egg into each well; season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the bacon is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, in a bowl, combine the sesame dressing and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Serve the baked tray drizzled with the sauce. Garnish with the sesame seeds. Enjoy!