Korean Egg Wraps with Kimchi Rice and Gochugaru Drizzle

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep wraps and drizzle In a medium bowl, whisk eggs, egg whites, a pinch of salt and water. Place chickpea flour in another medium bowl, then slowly whisk in egg mixture, until mixture is smooth and combined. In a small bowl, combine gochugaru sauce and mayonnaise.
3. Prep filling Thinly slice red onion; separate bok choy leaves; thinly slice carrot; cut cucumber into 1cm batons. Heat a drizzle of oil in a medium fry-pan (preferably non-stick) on medium-high heat.
4. Cook wraps Measure ¼ cup of egg mixture into pan and swirl pan around, so the mixture spreads out evenly. Cook for 1 minute, flip and cook for a further 15 seconds, until cooked through. Reduce heat if wraps start to colour too quickly. Set aside and cover to keep warm. Repeat step 4 with remaining mixture.
5. Finish filling Once wraps have cooked, increase temperature to high and add a drizzle of oil. Cook onion, bok choy and carrot, for about 1 minute, until just wilted. In a large bowl, toss cooked veggies with cucumber, mung bean sprouts and Korean dressing. Season to taste. Finely chop kimchi and fold through rice.
6. To serve Fill wraps with veggies and serve on kimchi rice. Spoon over gochugaru drizzle and sprinkle with coriander.