Chop onion into thin slices.
Chop kimchi into small chunks.
Add UmamiPapi Chilli Oil.
Add flour and mix, whilst adding the water portion by portion. You want to achieve a thick paste that is still wet as the optimal consistency.
Heat a pan on medium to high heat and add the pancake batter. Cover with a lid to steam so that the top is cooked.
Flip after 2-3 minutes when the base has browned. Be careful to peek every so often so that it does not burn.
Slice into quarters and garnish with spring onion and sesame seeds.