Crispy Kimchi and Scallion Pancakes
['2 tablespoons low-sodium soy sauce', '2 tablespoons rice vinegar', '1/4 teaspoon toasted sesame oil', '1/2 teaspoon granulated sugar', '1/2 teaspoon chopped dried red chile pepper', '1 teaspoon thinly sliced scallion', '1 cup all-purpose flour', '1/2 cup rice flour', 'Kosher salt', '1 large egg, beaten', '1 cup cold seltzer', '1/4 cup kimchi liquid (reserved from draining the kimchi)', '1 cup kimchi, drained and chopped', '4 scallions, thinly sliced, green and white parts separated', '1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)', '3–4 tablespoons organic canola oil']
In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
Preheat the oven to 300°F.
In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
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