Step 1

Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a spoon

Step 2

Heat a 12-inch nonstick skillet over medium heat. (If you don’t have a 12-inch skillet, use a smaller skillet to make 2 pancakes.)

Step 3

Add 2 tablespoons of the vegetable oil and swirl to coat the bottom of the pan.

Step 4

Pour the batter into the pan and spread it with the back of a spoon or a spatula to make a large circle.

Step 5

Cook until the bottom is golden brown and crisp, 3 to 5 minutes.

Step 6

Carefully turn the pancake over. Drizzle the remaining 2 tablespoons oil around the edges of the skillet, then lift the pancake with a thin spatula to allow the oil to run underneath and tilt the pan to spread it evenly.

Step 7

Cook until the bottom of the pancake is light golden brown and crisp, 3 to 5 minutes.

Step 8

Flip it one more time and cook for another minute.

Step 9

Slide onto a large serving platter and serve immediately.