For the spicy gochujang dressing

2 teaspoons gochujang 1 tablespoon brown rice syrup or your favorite liquid sweetener 1 teaspoon yellow mustard 1 tablespoon soy sauce ½ teaspoon cracked black pepper

For the waffle batter:

1½ tablespoons vegetable oil, plus more for the waffle iron

1½ cups cabbage kimchi, plus more for serving

2 cups cooked white rice

1½ tablespoons gochujang

2 tablespoons potato starch

1 chopped scallion, green part only

1 teaspoon toasted sesame seeds

Make the dressing: In a small bowl, whisk together the gochujang, brown rice syrup, mustard, soy sauce, and pepper with 2 tablespoons of water. Set aside.

Make the batter: In a wok-style pan, heat the vegetable oil over high heat until shimmering, about 1 minute. Add the kimchi and cook until it starts to caramelize, about 3 minutes. Stir in the rice and gochujang until the rice is evenly distributed. Remove from the heat, then transfer the rice mixture to a large bowl and mix in the potato starch.

Coat both sides of a small waffle iron with a little oil before turning it on. Wait for the iron to get nice and hot before adding the batter. The amount of time it takes will depend on your waffle iron, but if you sprinkle a few drops of water onto the iron and the water sizzles instantly, it’s ready. Spoon approximately ⅓ cup of batter into the waffle iron and press down. Cook until the waffle is slightly brown and crispy on the outside, 4 to 6 minutes, then transfer the waffle to a plate to cool and repeat this process until you’ve used all your batter.

To serve, garnish the waffles with scallion greens and sesame seeds. Serve with the dressing and more kimchi! These waffles can be stored in the fridge for up to 3 days. To reheat, you can fry them in a pan or place them in an air fryer at 400°F for about 5 minutes.