Big ups to @Alex Brady for the idea to cure egg yolks in gochujang! He’s the originator and has lots of awesome food content, so please go check him out! 🙌 Gochujang cured egg yolks with crispy rice might be the tastiest (and easiest!) thing I've made in a long time! Like, ridiculously easy 😋 We’re talking DEEP umami with just the right amount of heat from the gochujang, all sitting on top of crispy sushi rice cakes. Perfect for a spring or summer spread when you want to look like you tried really hard but actually didn't 😆 Would you try it? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 4 egg yolks Gochujang (enough to cover yolks) 2 instant rice cups (14 oz cooked white rice) 2 tbsp rice vinegar 2 tbsp granulated sugar Vegetable oil (for frying) Furikake (optional; to taste) Chives (optional; chopped; to taste) Gochugaru (optional; to taste) INSTRUCTIONS 1️⃣ Spread a thin layer of gochujang across the bottom of a small container (around 6x6 inches) and press four small divots into it with a spoon. 2️⃣ Separate the yolks from the whites and gently nestle one yolk into each divot. 3️⃣ Fill a piping bag with gochujang and pipe it carefully over each yolk for more control so you don't break them. 4️⃣ Cover and refrigerate for 24 hours. 5️⃣ Cook the rice per package directions, then stir in the rice vinegar and sugar until combined to make sushi rice. 6️⃣ Line an 8x8 pan with parchment paper and press the rice into an even layer. For a thicker base, fold the layer in half. Freeze for 1 hour. 7️⃣ Cut the chilled rice into 4 pieces. Heat a thin layer of oil in a pan over medium heat and fry each square until golden and crispy on both sides, about 1-3 minutes per side. 8️⃣ Gently lift each cured yolk out of the gochujang and set one on top of each crispy rice square. Top with furikake, chives, and gochugaru if you like. 9️⃣ Enjoy! - @nomtasticfoods