AT A GLANCE
|01||Preheat oven to 120C. Lightly whisk 2 eggs in a bowl, add kimchi, kimchi liquid, flour, thinly sliced onion and 120ml water, season to taste and stir to combine. The batter should be thin. If it’s too thick, thin with a little water; it it’s too thin, add extra flour. Heat 1 tbsp oil in a frying pan over medium-high heat. Add one-quarter of the batter, spread evenly with a spoon and cook, turning once, until golden and crisp (2-3 minutes). Transfer to an oven tray and keep warm in oven. Repeat with remaining batter.|
|02||Heat remaining oil in frying pan, add remaining eggs in batches and fry until crisp and cooked to your liking (2-3 minutes for runny yolks).|
|03||Scatter kimchi jun with julienned spring onion, bean sprouts and thinly sliced chilli and serve hot with eggs and gochujang.|
Note Kimchi and gochujang (fermented Korean chilli paste) are available from Asian grocers. If gochujang is unavailable, substitute another chilli sauce.