Reserve about ¼ cup of the green onions for garnish, put the rest in a large bowl. Chop the kimchi and add to the green onions along with the cabbage, flour, and salt. Mix well. Add the eggs and mix well.

Heat a medium non-stick pan over medium heat. Brush with a little oil and let that heat for a moment. Add half the cabbage mixture to the pan and flatten with the back of a spatula or spoon until about ½ inch thick. Cook for 5 minutes or until browned on the bottom and set. If the bottom starts to brown too much, turn the heat down. Flip and cook for another 4 – 5 minutes. Repeat with the rest of the mixture.

Drizzle the okonomiyaki with Japanese mayo and okonomiyaki sauce. Top with reserved green onions, black sesame seeds, and more kimchi.