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Stir together one egg, 1 tablespoon kim-chi brine, 1 tablespoon soy sauce, and ¼ cup water.
Whisk in ¾ cup plus 1 tablespoon flour.
Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.
Thinly slice 4 scallions on a diagonal. Add half to batter; reserve remaining scallions for serving.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet, pancakes should be about 4" in diameter.
Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Should make about 8 pancakes.
Combine 3 tablespoons vinegar and remaining 3 tablespoons soy sauce in a small bowl.
Top with reserved scallions and serve with dipping sauce alongside.