1. Take the kimchi out of the container and let it drain for some time. Collect the liquid – you need about 2 tablespoons of the brine. Chop the drained kimchi into small pieces. Clean the spring onions, cut them in half lengthwise, and then cut them into 2cm pieces. Add it to the kimchi and set it aside.

2. In a large bowl combine flour, brown sugar, water, and kimchi brine. Add the kimchi and spring onions and mix everything until well combined.

3. Heat up a large nonstick frying pan (25-30cm wide). Add some oil, spread it evenly and let it heat up. Add the pancake batter and spread it evenly – the larger your pan is, the thinner the pancake gets and the quicker it will cook through. If you have only a small frying pan, it’s best to work in two batches.

4. Cook the pancake over medium-high heat for 3-5 minutes, or until golden and crisp on the bottom. The top will still be soft and undercooked, but that is fine, as long as it is not liquid. To flip the pancake, place a plate on top of the frying pan (it should be slightly larger than the frying pan) and flip the frying pan and plate together in one swift move. If you are afraid of hot liquid coming out of the pan, place a kitchen towel on your hand and arm that are holding the frying pan to avoid anything getting onto your hand/arm.

5. Add a bit more oil to the now empty frying pan, then let the pancake slide back in from the plate. Reduce the heat slightly and continue cooking the pancake for another 6-8 minutes or until golden and crisp on the bottom. Check frequently to make sure the bottom is not burning. Slide the finished pancake onto a plate and let it cool down a bit before cutting it into squares.

6. For the dip, combine mayonnaise and Gochujang – you can adjust the heat by adding more or less Gochujang to your liking. If the dip seems too thick, add a bit of water and mix it in. Drizzle some crispy chili oil on the dip and sprinkle with black sesame seeds (optional). Serve the still warm kimchi pancakes with the Gochujang dip.