Fill a medium pot halfway with water and add a big pinch of salt. Bring to a boil.

Carefully lower in the eggs and boil for exactly seven minutes, if you like your egg jammy yet slightly runny. (Go for nine minutes if you like it fully hard-boiled but still creamy.) Immediately remove from the water and plunge into the ice-water bath. Let cool for three to four minutes before peeling.

Mix all ingredients together in a medium bowl until combined.

Heat one to two tablespoons of oil in a large non-stick frying pan and scoop 1/4-cup-sized cakes.

Flatten with a spatula and fry until golden on both sides three to four minutes per side. Remove to a plate and continue with remaining rice cakes.

Top each rice cake with some store-bought kimchi, a jammy egg and finish with scallions, chili flakes, and finely cut nori flakes or furikake seasoning.