Step 1

Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.

Step 2

Whisk in ¾ cup plus 1 Tbsp. flour.

Step 3

Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.

Step 4

Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.

Step 5

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).

Step 6

Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil; you should have 8 pancakes.

Step 7

Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.

Step 8

Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.