Place a sieve over a measuring cup that’s just big enough to hold the kimchi. Use the back of a spoon to press out as much liquid as possible. Save the kimchi juice.
In a mixing bowl, add the kimchi. Use kitchen shears to cup it into small bits then add the rest of the ingredients from scallions to eggs. Whisk and combine well. The batter will be on the thin side. Cover the bowl and let it rest in the fridge while you prepare the sauce.
Combine the kimchi pancake sauce in a small bowl.
Preheat a 10-inch skillet over medium-low heat until it feels pretty warm to your palm, when placing 2-3 inches away. Add the oil and swirl it around. Take ½ cup of the batter and add it to the pan and immediately use the back of a spoon to spread out the batter as thin and as evenly as possible. Cook over medium-low heat about 2 minutes on the first side and 1 minute on the second side. Repeat the process until you finish the batter.
As you repeat the process, place the pancakes over a cooling rack so the bottom won’t turn soggy.
Slice the pancakes into quarter or one-eighth slices. Transfer to a large serving platter. Servet hot and with the dipping sauce on the side.
Variation: If you happen to have my Whole30 gochujang paste, mix a few teaspoons to the pancake batter. The pancakes will have a deeper red color and super flavorful so you probably don't need the dipping sauce at all!
If you want a more spicy dipping sauce, try adding a few sliced jalapeno peppers and let the sauce sit at room temperature for a few hours for the flavor to melt. Or you can also mix-in a bit of gochugaru (Korean red chili pepper)