Scallion kimchi & fried egg tortillas.

Ingredients

• for the kimchi:
• about 12 green onions
• 1/4 cup fish sauce (or more, depending)
• 3/4 cup water
• 2 tbsp sweet rice flour (also called mochiko flour, or chapssal garu)
• 1/4 cup pureed or minced garlic
• 2 tsp pureed or minced ginger
• 1/2 cup gochugaru (Korean hot pepper powder), or more or less depending on your spice preference
• for the tortillas:
• 3/4 cup (about 94g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 tbsp vegetable oil (or more or less, see Notes below)
• 1/4 cup warm water
• to assemble:
• 4 eggs

Instructions

1. Do well ahead: At least two days and up to a week before making the tortillas, make the scallion kimchi. Place scallions in a long, shallow dish. Pour enough fish sauce over the scallions to cover the bottom of the dish (aim for about 1/4 cup) and let the onions marinate in the fish sauce for about an hour, turning every 20 minutes or so, until slightly wilted.
2. Meanwhile, whisk together the water and sweet rice flour in a medium saucepot and bring to a simmer. When the mixture forms thick bubbles, remove from heat. Add garlic, ginger, and gochugaru and stir til combined. It should form a thick paste. Optionally, use an immersion blender to fully mix the kimchi marinade.
3. Drain the fish sauce from the scallions and add 1/4 cup of the fish sauce to the kimchi marinade. Mix to incorporate, then combine with the scallions until the onions are well-coated in red pepper paste. Seal tightly in an airtight container, leaving some room in the container, and let sit at room temperature for 1-2 days before enjoying. The kimchi can continue to ferment for weeks or months in the refrigerator after that point.
4. For the tortillas: In a medium bowl, whisk together flour, salt, and baking powder. Add oil and warm water and mix with a wooden spoon until the mixture begins to form a ball. Switch to using your hands and knead in the bowl until it forms a smooth ball. Separate into four to six pieces and gently flatten each ball with your palm into a small, flat circle. Cover with a damp towel and let rest for 15 minutes.
5. When ready to make the tortillas, roll out each circle of dough on a lightly-floured surface. Divided into six pieces, the dough should roll out to about a 5- or 6-inch tortilla; divided into four, the dough will make a 7- or 8-inch tortilla. Rotate the dough while rolling it out to ensure an even circle.
6. Heat a cast-iron skillet over medium heat until a drop of water sizzles when dropped onto it. Lower the heat to medium-low, then place one tortilla on the skillet. Let cook for about 30-45 seconds, or until tortilla is puffed and just brown in certain spots, then flip and let cook on the other side for another 20-30 seconds.
7. To assemble: Slice scallion kimchi into small pieces (I originally served it whole, as above, but it gets stringy and messy and don't be like me). Fry eggs to your liking, season to taste with salt and pepper, then place one on each tortilla, top with scallion kimchi, and drizzle with extra marinade from the kimchi. Enjoy immediately.

Notes