1 cup kimchi, drained and chopped
1/2 cup reserved juice from kimchi (I used water to make up the remaining 1/2 c. since I didn't have enough juice)
1 cup all-purpose flour
1 green onion, chopped
1 tablespoon vegetable oil
For the dipping sauce:
1 T. soy sauce
1 T. rice vinegar
1/2 t. sesame oil (optional)
1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. (Note: I've always had it served as one large pancake, so that is how I made mine. You may need to increase the cooking time.) Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. Whisk together the rice vinegar, soy sauce, and sesame oil. Serve with the pancakes.