Kimchi Pancake

1 cup thinly sliced fully-fermented kimchi
1 to 2 scallions Two if thin and small
1/4 medium onion
5 TBSP avocado oil with a high smoke point for pan frying
Any vegetables thinly sliced can be used. I usually put in cabbage carrots, squash, or any other veggies in the fridge if I want to clean out my fridge.

1 1/4 cups all-purpose flour or buchimgaru Korean pancake premix or Swap 1/4 cup of all-purpose flour with sweet rice flour or corn/potato starch
2 to 3 tablespoons juice/liquid from kimchi. See the note on the water below
1 lightly beaten egg
1 cup of cold water. Use more water if juice/liquid from kimchi is unavailable and not using an egg. Flour to liquid should be about a 1:1 ratio in total.

Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. Thinly slice the onion.
In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, egg, and water, a little bit at a time. Mix everything. Do not over-mix.
Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
Stir in the kimchi, scallions, onion, and the optional veggies of your choice.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
Repeat this with the remaining better.

Enjoy as a meal or a snack.