Kimchi buchim- Kinchi Pancakes Recipe

1 1/2 cups All-purpose flour
1/2 cup water
1 egg
2 tsp crushed garlic
10 oz. Kinchi, preferably aged, chopped into small pieces
1/4 cup Kimchi juice
4 oz. scallions, finely minced using the greener parts
2 green chili peppers, minced
vegetable oil for cooking

Dipping sauce:
2 tsp. soy sauce
1/2 tsp. red pepper flakes
1 tsp. sesame seeds
1/2 tsp. rice vinegar

Combine the flour with the water and egg and mix. Add the garlic, Kimchi and Kimchi juice, scallions, and peppers. Using 1 tsp. of vegetable oil, cook 1 thin pancake at a time over a medium flame. The batter will make 4 pancakes.

Sauce:
Combine all the ingredients and serve on the side.