Prepare the vegetables: Chop the kimchi into bite-sized pieces and slice the scallions into 1-inch pieces.

Mix the batter: In a large bowl, combine the flour, potato starch, and salt. Add the chopped kimchi, kimchi juice, scallions, and cold water. Stir until a thick batter forms and everything is well combined.

Cook the pancake: Heat a large nonstick pan over medium-high heat. Brush with 1 teaspoon of oil if desired. Pour the batter into the pan and spread it evenly. Cook until the edges look set and the bottom is golden brown.

Flip and finish: Carefully flip the pancake and cook for another 3–4 minutes until crispy and fully cooked through.

Make the sauce: While cooking, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and chili oil in a small bowl.

Slice and serve: Once the pancake is done, slice it into 6–8 pieces. Serve hot with the dipping sauce and enjoy immediately!