For two pancakes:
Mix 1 cup of flower (120 gram), 0.75 cup of water (180 ml), one egg (beaten) and some kimchi juice (according to taste) together. Add more water if the batter is too thick.
Add scallions, halved and cut into 2 inch lengths and some kimchi (finely cut). Optional: carrot, sliced red chili peppers, onion, zucchini or mushrooms.
Let the batter sit for about 10 minutes.
Fry the pancake in a skillet for 4 minutes.
Flip over and fry the other side for 2 minutes.
Serve with dipping sauce made from: rice vinegar and soy sauce (1:1) and some drops of sesame oil.
Or for a more elaborate sauce: 1/3 cup rice vinegar and 1/3 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon chili pepper flakes, 1 tablespoon scallions (thinly sliced) and 1 teaspoon chopped garlic.