These pancakes are another way to use up funky kimchi—I love them because they’re tart and so savory. The leaves melt into the batter, but then you get a little crunchy bite of cabbage, which is the best part. You just need to add a little sweetness to the dipping sauce, because the pancakes themselves are a little tart. These are really best served right after you cook them, so the edges are still crispy. Typically you add a little cooked pork to these, as it is a great complement to kimchi, but shrimp are also delicious.