In a mixing bowl, combine flour, water, and salt. Whisk together to form a smooth batter.
Stir the kimchi and scallions into the batter.
Heat a non-stick skillet to medium. Add 3-4 tablespoons of oil (use more for crispy pancakes), and using a 1/3 measuring cup, scopp the batter and spread it out around the skillet.
If the batter is too thick, add a little more water and whisk in. Cook the pancakes in batches on both sides until golden brown.
In the meantime, make the sauce by combining all the ingredients in a small bowl and stirring to bring it together.
Once all the pancakes are cooked, serve warm with the dipping sauce.
