Break the eggs into a bowl. Dissolve the cornstarch and water and add to the eggs. Season with salt as required. Lightly beat everything together.

Heat the oil in a small frying pan, preferably cast iron, over medium heat. Pour in the eggs. As the edges start setting, spread the kimchi evenly all over the still uncooked eggs, pressing down lightly with a spatula. Also, sprinkle the sesame seeds, spring onion greens and chopped fresh coriander. Season with pepper if using.

Let the omelette cook till set. Carefully turn it over to cook the other side as well, if you like it that way. Slide the omelette onto a plate, and serve warm. Sauces like ketchup, sweet chilli sauce, Ketchup-mayo or Sriracha (if you want more heat) are good with this.