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1
In a large bowl, stir together the all-purpose flour, rice flour, water, kimchi brine, and egg; the mixture should be the consistency of slightly lumpy pancake batter. Stir in the chopped kimchi, scallion segments, shrimp, and salt. Add a little more water if needed. Set batter aside.
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2
In a small bowl, stir together soy sauce, rice vinegar, sesame oil, sugar or honey, and sesame seeds. Set dipping sauce aside.
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3
Preheat oven to its lowest heat setting. In a large skillet, heat about 1 tablespoon oil over medium-high heat until shimmering. Pour 1/4 cup of batter into the skillet and spread it into a 4-inch circle. Repeat until pan is full but not crowded. (Alternatively, you can make one large 8-inch pancake per batch). Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip pancakes, add a little more oil, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed.
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4
Arrange cooked pancakes in a single layer on a baking sheet and keep in warm oven until ready to serve. Serve whole or cut into wedges, garnished with scallions, and with dipping sauce and quick-pickled radishes on the side.
