Spicy Kimchi Pancake Jjigae Breakfast Bowl

**Prepare the Kimchi Pancakes:** In a medium bowl, combine the chopped kimchi, flour, water, and kimchi brine. Mix until just combined. Do not overmix.

Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Pour half of the kimchi batter into the skillet and spread it evenly. Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter and oil. Let cool slightly, then tear into bite-sized pieces.

**Make the Kimchi Jjigae:** In a large pot, combine the vegetable broth, gochujang, gochugaru (if using), soy sauce, sugar (if using), and cubed tofu. Bring to a simmer over medium heat.

Add the torn kimchi pancake pieces to the simmering broth. Cook for 5-7 minutes, allowing the pancakes to absorb the flavors of the jjigae.

**Soft-boil the Eggs:** While the jjigae is simmering, bring a small saucepan of water to a boil. Gently lower the eggs into the boiling water. Cook for 6-7 minutes for a runny yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel carefully.

**Assemble the Bowls:** Divide the kimchi pancake jjigae evenly among 4 bowls. Top each bowl with a soft-boiled egg, a drizzle of sesame oil, a sprinkle of toasted sesame seeds, and sliced scallions.

Serve immediately and enjoy!