1 cup kimchi, drained (reserve juice) and coarsely chopped
¼ cup wholemeal flour
¼ cup rice flour
½ tsp salt
2 spring onions, finely chopped
1 tbsp extra virgin olive oil
1 tsp white sesame seeds
2 fried eggs, 1 per person
In a large bowl mix, whisk egg and add rice flour, wholemeal flour, kimchi juice and salt. Let stand for 10 minutes.
Stir in the chopped kimchi and spring onions.
In a large frying pan on medium heat, add some extra virgin olive oil.
Spoon out ¼ mixture for each pancake.
Cook for 2 minutes on each side or until the bottom is golden.
Remove from the frying pan and drain excess oil on a paper towel.
In a medium frying pan fry eggs to desired liking.
Serve pancakes with a fried egg, soy sauce, a sprinkling of sesame seeds, and extra fresh spring onions.