Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.
If you want a thicker, more substantial kimchi pancake, you want to use less liquid, or more flour, so that your batter isn't quite as runny as mine. Personally, I enjoy this style a little more, since you end up with a thinner pancake that's crispy around the edges, but still moist and tender inside.
You can make the batter ahead of time and just refrigerate until ready to use.
You can find bonito flakes at an Asian market or online.