In a large bowl, combine the flour with the kimchi liquid and salt, add 2 ½ glasses of water, and mix all the ingredients together.
Add the beaten egg, chopped kimchi, spring onions, onion and mix. Add the ice cubes to keep the mixture cold.
Preheat a frying pan and add a tablespoon of cooking oil.
Ladle the mixture into the pan and spread evenly into a thin round shape, then cook for about 2 minutes until the edges become lightly browned.
Flip the batter when 70% is done and drizzle oil on the sides of the pan, then gently swirl the pan to spread the oil under the pancake.
Press the pancake with a spatula and squeeze it a few times to crisp it up. Now your pancakes are ready to be served!
