Serves four as side or two as main.
1 cup Kim’s Kimchi, well-fermented, strained, and chopped small
1 T. kimchi juice
3 scallions, sliced diagonally
1 carrot, julienned or shredded
1/4 onion, thinly sliced
1/2 cup chickpea flour
1/2 cup brown rice flour
1 t. cornstarch
pinch of sea salt
pinch of ground black pepper
1 cup cold water
8 T. sesame oil
4 T. tamari
1 T. brown rice vinegar
1/2 t. brown sugar
1 garlic clove, minced
1 scallion finely sliced
1 t. black and white sesame seeds
To make the dipping sauce, combine tamari, vinegar, sugar, garlic, scallion, and sesame seeds in a small mixing bowl and stir. Transfer to a small serving dish and set aside.
Combine the kimchi, kimchi juice, scallions, carrot, onion, flours, cornstarch, salt, black pepper, and water in a medium bowl and mix well with a spoon.
Heat a 12-inch nonstick skillet over medium heat. Add 2 tablespoons of sesame oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan and spread carefully with a spatula to make a large half-inch thick circle. Cook until the bottom is golden brown and crisp, 4 to 5 minutes. Carefully flip the pancake. Drizzle 2 more tablespoons of oil around the edges of the pan, lifting the pancake with a spatula to allow oil to run underneath, and tilt the pan to spread the oil evenly.
Cook until the bottom of the pancake is light golden brown and crisp, 4 to 5 minutes.
Flip it one more time and cook for another 1 to 2 minutes. Slide onto a platter and serve immediately with dipping sauce.