In a medium bowl, whisk together the egg, kimchi brine, soy sauce and water.
1 large egg, 2 tbsp. kimchi brine, 2 tbsp. soy sauce, ¼ cup water
Add the flour and mix with a wooden spoon or spatula until combined.
¾ cup AP Flour
Add kimchi, green onions, garlic and sesame seeds. Stir to combine.
1 cup Korean kimchi, 2 green onions, 1 tsp. garlic, 2 tbsp. sesame seeds
Heat a large non-stick skillet over medium heat. Add the canola oil and swirl it around to coat the bottom.
1 tbsp. canola oil
Drop ¼ cup of the batter into the skillet for each pancake and shape into a disc. Cooking no more than two at a time will ensure there is room in the pan for flipping.
Cook pancakes until golden brown on both sides, about 2–3 minutes per side. Repeat for all of the pancakes.
Serve immediately with sweet and sour sauce and fresh cilantro, if desired. Leftovers can be refrigerated for up to 2 to 3 days.