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In a large bowl, combine the flour, salt and water and mix together to create a thin batter. Toss in the kimchi and any other vegetables of choice and mix to combine.
In a large frying pan, heat up some cooking oil on a medium-high heat and evenly spread a thin layer of pancake mix into the pan, forming a pancake shape. Do this in batches so that you don't overcrowd the pan and make the pancakes too thick.
Allow to cook for 3-4 minutes and flip over once the bottom has browned a little and the batter has solidified.
Cook for another 4-5 minutes on the other side on a medium-high heat. Flip it over a few times if needed to prevent burning. While the pancake cooks, you can make the dipping sauce by combining the ingredients together in a small saucer.
Remove the cooked pancake and place onto a chopping board to slice up. Cook the other batch repeating the process, until all pancakes are cooked.
Slice up and enjoy hot while the pancake is still crispy, with the dipping sauce on the side.