Kimchi Pancakes

Name: Kimchi Pancakes
Yield: Makes 6–8 servings
Cuisine: Korean
Ingredients: 1½ teaspoons salt; 1½ teaspoons gochugaru; 2 cups water; 3 scallions, sliced thin; 1½ cups kimchi, pulsed in food processor; 1 cup garbanzo flour; 2 tablespoons grapeseed oil; 1¾ cups rice flour; 1 cup tamari; Sesame-chili vinaigrette; Kimchi pancakes, each cut into 6 triangles; Microgreens (garnish); 1 cup rice wine vinegar; ¼ cup agave; ½ teaspoon toasted sesame oil; 2 tablespoons tahini; 1 teaspoon red chili flakes; 3 tablespoons kimchi juice