Kimchijeon (Kimchi Pancake)

In a medium bowl, mix the kimchi, brine, flour, scallions, sugar, and 1/2 cup water.

In a large nonstick skillet, heat 2 tbsp. oil over medium. Swirl to coat. Pour batter into the pan and spread in an even layer. Cook until bottom is golden and crisp, 3 to 5 minutes.

Place a large plate on top of the skillet. Carefully invert pancake onto the plate. Slide pancake back into skillet, browned-side up. Drizzle edges of skillet with remaining 2 tbsp. oil, then lift the pancake with a spatula so the oil runs underneath. Cook until bottom is golden and crisp, 3 to 5 minutes. Flip again and cook for another minute. Slide onto platter and serve immediately.