Kimchi and bacon spaetzle with gochujang and a poached egg

Mix 70 g flour, an egg, about 2.5 tbsp milk, a pinch of salt, a little gochugaru and chives to a very thick, sticky batter like a very thick pancake batter.

Press the batter through a spaetzle maker into boiling salted water.

In butter, render the bacon down a little.

When the spaetzle dance on the surface and puff, they are done; drain them very well so they do not stick when fried, and spread in a thin layer to steam dry.

Pour an egg through a strainer to drain the loose watery white, then poach it for a tight shape; lift into a ramekin.

Chop kimchi and onion and fry them with the bacon.

Add a good chunk of butter and gochujang and mix through the kimchi and bacon so it is evenly distributed rather than added in one blob at the end.

Add the spaetzle and let them crisp on one side.

Return everything to the pan with a little water (or dashi) and season with salt.

Garnish with chives and top with the poached egg.