On Edit: I did make it again, and the above picture shows the second batch. I also tried it with a simple dipping sauce of 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil, but I think the very best thing to serve with these is probably beer (not tried yet; that will be a future experiment!).
The recipes out there vary quite a bit. I used rice flour for its crunch, besan flour because I love it, black salt for its egginess, and the result was a bit of at least mildly Korean heaven.
Kimchi jeon (kimchi pancakes)
serves 2 (makes 3 large pancakes or 8 small)
1/2 cup rice flour
2 tbsp besan (chickpea) flour
1/4 cup kimchi broth
1/4 cup non-dairy milk (I used rice milk)
1/2 tsp sugar
1/8 tsp black salt (or regular salt if you don't have black salt)
1/2 cup kimchi, chopped
3 scallions, finely sliced
3 tbsp canola or other vegetable oil
Mix together the rice flour, chickpea flour, kimchi broth, rice milk, sugar, and salt in a medium bowl. Add the kimchi and scallions and stir to mix.
Serve. My goodness, this was good! So thanks, Katharine. The time it would have taken me to come up with this idea on my own would have been...well, infinite. But I'm so glad I made this!