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Set a sieve over a small bowl, tip in the kimchi, juice and all, and using the back of a spoon squeeze out as much juice as you can.
Weigh out 180g drained kimchi, put it on a chopping board, and measure three and a half tablespoons of the strained juices into a large bowl.
Put any remaining kimchi and juice back in the jar.
Roughly chop the drained kimchi.
Whisk the eggs, salt and 90ml water (or six tablespoons) into the kimchi juice, then add the flour and baking powder, and whisk again until you have a smooth batter.
Add the chopped kimchi, grated cheddar and spring onion whites (reserve the greens for the topping), and mix again.
Put two tablespoons of rapeseed oil in a nonstick frying pan on a medium heat.
When it’s very hot, ladle in a quarter of the batter and cook for four minutes.
Flip over the pancake, then cook for another two and a half minutes on the other side, then transfer to a plate lined with kitchen paper.
Repeat until you’ve used up all the batter, stacking the pancakes on top of each other as you go.
To make the topping, tip the chopped pak choi into a medium bowl, add the chopped green parts of the spring onions, sesame seeds, vinegar, oil and salt, and mix well.
To serve, place two okonomiyaki on each plate and crisscross the top with Kewpie mayonnaise.
Top each one with a handful of the pak choi salad, then dig in.