1/2 cup kimchi, squeezed of all liquid and finely chopped
Vegetable oil, for frying
For the sauce:
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons mirin
1 tablespoon sesame oil
2 tablespoons freshly grated ginger
2 scallions, chopped
Let's get Cooking...
In a small bowl, add all sauce ingredients and stir to combine. Set aside.
In a food processor, add flour and a pinch of salt. With processor running, slowly drizzle in about three-fourths of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together.
Transfer dough to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. Divide dough into 8 even pieces and roll each into a smooth ball.
Working with one ball at a time, roll out into an oval on a lightly floured surface. Using a pastry brush, paint a very thin layer of butter over the top of the dough. Sprinkle butter with red pepper flakes followed by 1 to 2 tablespoons kimchi. Roll the oval up from the short end. When you nearly reach the end, fold the edges in to seal and then finish rolling up. You will now have a sausage-shaped cylinder of dough. Turn it so that the cylinder is vertical, and flatten gently with your hand. Roll out slightly to create a circular pancake shape.
Heat about 1 inch of vegetable oil in a pan over medium-high heat until shimmering, and carefully slip a pancake into the hot oil. Cook 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Garnish with scallions and enjoy!