In a mixing bowl, combine 1 cup of all-purpose flour with half a teaspoon of salt. In another bowl, whisk together 1 egg and half a cup of cold water until frothy, then slowly pour this mixture into the flour, stirring until just combined. Gently fold in 1 cup of chopped kimchi and sliced green onions.

Place a non-stick skillet over medium heat and add about 2 tablespoons of high smoke point oil. Allow the oil to heat for approximately 2-3 minutes until shimmering but not smoking.

Once the oil is hot, pour about half a cup of the kimchi batter into the skillet, spreading it gently into a circle with a spatula. Cook on medium heat for about 3-4 minutes, or until the edges appear golden and crispy.

Carefully turn the pancake over and cook for an additional 3-4 minutes on the other side, until it’s deeply golden and crisp. Keep the cooked pancakes warm in a low oven while you finish cooking the rest.

Once all pancakes are cooked and golden, serve them warm with a bowl of soy sauce or a spicy gochujang mix for dipping.