Kimchi Jun (Kimchi Pancake) and Dipping Sauce

Ingredients

• 0.5 teaspoon korean chili pepper flakes 
• 2  eggs 
• 1 cup flour all-purpose
• 1  green onion chopped
• 0.5 cup reserved juice from kimchi 
• 1 cup kimchi drained chopped
• 1 tablespoon rice vinegar 
• 8 servings salt to taste
• 0.5 teaspoon sesame oil 
• 0.5 teaspoon sesame seed toasted
• 1 tablespoon soya sauce 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds.
4. Serve with the pancakes.