In a mixing bowl, add chopped kimchi and scallion, sift in all the dry flour ingredients, stir and coat the veggies with the flour;

Pour in the kimchi juice and water, stir and mix until an even batter forms;

In a large pan, heat a generous drizzle of oil, transfer the batter into the pan, use a spatula to spread out the batter into a thin, even layer, depending on the size of your pan, you might need to make the pancake into two;

Pan-fry uncovered over medium heat, until the bottom is golden and has crisped up, slide your spatula underneath and flip the pancake over;

Add another small drizzle of oil around the edge of the pan, fry till the second side is golden crispy as well;

Meanwhile, mix all the sauce ingredients in a sauce dish;

Serve hot with the dipping sauce, enjoy!