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In medium mixing bowl, stir together rice flour, all purpose flour and salt.
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Add enough water to kimchi juice so that you have ¾ cup total liquid.
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Add liquid to dry ingredients. Stir until completely blended. Add kimchi and stir again until blended.
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Coat skillet generously with oil and place over medium-high heat. Working in batches if needed, drop ¼ cupfulls of batter onto skillet. You should get about 4 pancakes, each about 4 inches in diameter. Spread the batter out a bit if needed. Add additional oil to skillet between batches to keep it well oiled.
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Cook pancakes 3 minutes, until lightly browned on bottoms. Gently flip and cook another 3 minutes on other sides.
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Sprinkle with scallions and sesame seeds, if using. Serve.