Oven-Baked Korean-Style Eggs & Rice

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. Pull off and discard the tough string that runs the length of each snap pea pod. Lightly coat the tray with a drizzle of olive oil. In the prepared tray, combine the spinach, rice, 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.

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. Add the snap peas to the top of the partially cooked base; arrange in an even layer. Drizzle with olive oil and season with salt and pepper. Using a spoon, create 2 shallow wells in the tray. Carefully crack an egg into each well and season with salt and pepper. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the snap peas are tender when pierced with a fork. Remove from the oven.

Meanwhile, in a bowl, combine the mayonnaise, soy glaze, 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!