2 small spring onions, thinly sliced, to serve
¼ tsp fine salt
100g/3½oz self-raising flour, plus extra for dusting
1 tbsp toasted sesame oil
1 tbsp dark soy sauce
½ tbsp vegetable oil
40g/1½oz unsalted butter
2 free-range eggs
100g/3½oz full-fat Greek-style yoghurt
100g/3½oz kimchi, roughly chopped, to serve