Kimchi Pancake with a Fried Egg.
Combine 1/4 cup of AP four and 1/4 cup of potato starch (corn starch works too).
Squeeze juice from about 1 cup of kimchi, then roughly chop it. Chop 2 scallions into 1-inch lengths. Whisk together 1/4 cup kimchi juice, 1 large egg, a dash of sesame oil and 1 or 2 table spoons of water. Mix in kimchi and scallions. Add flour mixture and fold in until just combined. Heat oil in a non-stick or well seasoned cast iron pan. Fry pancake until crispy on both sides. Top with a fried egg. Finish with a splash of soy sauce, a couple of drops of sesame oil and a shake or two of shichimi togarashi.