Preparation:
In a bowl, place the chopped kimchi, kimchi juice, sugar, soy sauce, flour and ¼ cup of water. Thinly slice 2 scallions on a diagonal, add to bowl, and mix well with a spoon. Heat up a 12-inch non-stick pan over medium-high heat and drizzle about 2 tablespoons grapeseed oil. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. Cook it for 1 to 1½ minutes until the bottom gets golden brown and crispy. Turn it over with a spatula or flip it. Lower the heat to medium and cook for another 1½ minutes. Turn it over one more time and cook for 30 seconds before transferring it to a serving plate.
