In a bowl, whisk together the Korean pancake flour and water until smooth and well combined.
3/4 cup Cold water, 1 cup Korean pancake flour
Add the kimchi, shrimp, green onions, bean sprouts, kimchi juice, and Hoxy kimchi seasoning to the batter. Gently mix until everything is evenly coated. The batter should be slightly thicker than traditional pancake batter, but still loose enough to spread evenly in the pan.
2 cups Kimchi, chopped, 2 tbsp Kimchi juice, 1.5 tsp Hoxy kimchi seasoning, 1/2 cup Shrimp, peeled and deveined., 2 Green onions, cut into 2-inch lengths., 1 cup bean sprouts
Drizzle 1 tablespoon of cooking oil into a frying pan and heat over medium for about 1 minute, until the oil is hot and shimmering.
Ladle the batter into the pan and quickly spread it out into a thin, even layer.
Cook for 3–4 minutes, or until lightly browned. Flip and cook for another 3 minutes, until both sides are golden and crisp.
Repeat the process until all of the batter has been used. I like to transfer the cooked pancakes to a wire rack to keep the bottoms crisp and prevent them from getting soggy.
Combine the ingredients for the dipping sauce
2 tbsp soy sauce, 1 tbsp White vinegar, Apple Cider vinegar, or Rice vinegar, 1/2 tsp Korean red pepper powder
