Kimchi Cheese Egg Hoppers with Gochujang Mayo

Method

1. Mix the rice flour, baking powder, sugar and salt in a bowl, add the coconut milk and water and whisk until smooth and pourable like single cream. This is a quick yeast-free batter, so it only needs to rest for 30 min.

   Add in this stepRice flour (fine, dry) 100 gBaking powder ½ tspSugar 1 tspSalt ¼ tspCoconut milk 180 mlWater 80 ml

2. Squeeze the kimchi firmly to remove its juice and chop it finely. Heat the sesame oil in a 20 cm pan over medium-high heat heat and stir-fry the kimchi for 3 min until dry and lightly caramelised at the edges; wet kimchi makes soggy hopper centres.

   Add in this stepWell-fermented napa cabbage kimchi 120 gToasted sesame oil 1 tsp

   medium-high heat

3. Stir the mayonnaise, gochujang and honey together for the gochujang mayo, and slice the spring onions. A piping bag or small plastic bag with the corner snipped makes drizzling easy.

   Add in this stepMayonnaise 3 tbspGochujang (Korean chilli paste) 2 tspHoney 1 tsp

4. Heat a hopper pan or small wok over medium heat heat for 3 min and wipe it thinly with an oiled paper towel.

   Add in this stepVegetable oil (for greasing) 1 tbsp

   medium heat

5. Pour in about 50 ml of batter and swirl the pan widely to coat the sides. Straight away, put a little kimchi and mozzarella in the centre, crack an egg on top, cover and cook on medium-low heat for 4 min, until the white is set, the cheese has melted and the golden edges come away from the pan. Make 4 in total, re-oiling the pan every 2.

   Add in this stepEggs 4Grated mozzarella 60 g

   medium-low heat

6. As each one comes out, zigzag over the gochujang mayo and scatter with spring onions and sesame seeds. Tear off the crisp rim and dip it into the yolk and cheesy kimchi.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tsp