Kimchi Pancake Breakfast Sandwich with Gochujang Mayo

**Prepare the Kimchi Pancake Batter:** In a large bowl, combine the flour, cornstarch, water, egg (if using), green onion, soy sauce, and chopped kimchi. Mix well until a smooth batter forms. If the batter is too thick, add a little more water.

**Cook the Kimchi Pancakes:** Heat a tablespoon of neutral oil in a non-stick frying pan over medium heat. Pour about 1/4 cup of the kimchi pancake batter into the pan for each pancake. Spread the batter out into a thin, even circle.

Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as needed. You should have about 4 pancakes.

**Prepare the Gochujang Mayo:** In a small bowl, whisk together the mayonnaise and gochujang until well combined. Taste and adjust the amount of gochujang to your preferred level of spice.

**Scramble the Eggs:** In a separate bowl, whisk together the eggs, milk/cream (if using), salt, and pepper. Heat a teaspoon of sesame oil (optional) or neutral oil in a non-stick frying pan over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are cooked to your desired consistency.

**Assemble the Sandwiches:** Place two kimchi pancakes on a plate. Top one pancake with a generous portion of scrambled eggs and sprinkle with shredded cheddar cheese. Spread a spoonful of gochujang mayo on the other pancake. Place the pancake with the mayo on top of the eggs and cheese.

Serve immediately and enjoy!