Spring Onion And Kimchee Pancakes

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup regular rice flour or mochiko (sweet rice flour)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 large egg
• 2 tablespoons vegetable oil (divided use)
• 1/2 cup napa cabbage kimchee (squeezed and cut into thin ribbons)
• 2 spring onions, bulbs sliced thin and greens cut into 1/2-inch lengths
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon mirin (sweet japanese rice wine)
• 1 teaspoon toasted sesame seeds
• 1 teaspoon gochugaru Korean chili flakes