1. Make the dipping sauce. In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Toast sesame seeds in a small skillet over medium heat. Watch carefully, as they go from barely toasted to burnt very quickly. Remove from heat just as they begin to turn golden, about 3 to 4 minutes, and add to the sauce. Set aside.

2. Make the pancakes. In a medium bowl, whisk together water and egg. Whisk in flour to combine well. Stir in kimchi, kimchi juice, scallions, garlic, and cayenne.

3. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat. When the oil is hot, add half the pancake batter, spreading it with a spatula to make a large, thin round. Cook until bottom is well browned and set, 2 to 3 minutes. Carefully turn pancake and cook until the other side is quite browned, another 2 to 3 minutes. Slide pancake outof the pan onto a plate. Tent with foil to keep warm, and repeat with remaining oil and batter.

4. Cut each pancake into 6 wedges and serve warm or at room temperature, accompanied by the dipping sauce.

Source: Hannaford fresh Magazine, January - February 2012