Chop the scallions and kimchi, you can chop them bigger or smaller depending on your preference, bigger veggie pieces will give more texture to the pancake while smaller ones will make the pancake smoother;

In a mixing bowl, whisk together the two flours and sugar first;

Slowly add in the water and stir the flour mixture at the same time until very smooth;

Fold in the kimchi juice and chopped kimchi and scallions, you should have an easily spreadable thin batter, if too thick, add a touch more water;

In a nonstick pan, heat 1/2 tablespoon of oil over medium-high heat, pour in the batter, the amount of batter I made here fits right into my 6-inch pan, adjust the amount based on your pan or your preferred size;

Spread the batter evenly to cover the entire bottom, let the bottom side cook till you can see the edges firm up and change color, about 3 - 4 minutes;

Carefully scrape around the edge, lift the pancake and check the bottom, when it's golden crispy, slide your spatula under the pancake, and flip it over;

Drizzle in the other 1/2 tablespoon of oil around the edge of the pan, cook the other side for another 3 minutes or so until golden brown;

Meanwhile, make the dipping sauce by mixing together all the sauce ingredients;

When the pancake is cooked, slice it however you like, you can slice it like a pizza, or with a checkerboard pattern like I did here;

Serve hot with the dipping sauce, enjoy!