Kimchi Pancake or Kimchi Jeon is an easy and simple recipe that uses old and fully fermented or too sour kimchi. It is great as a side dish but also is great as snack with makgeolli.
Heat a non-stick or iron skillet on medium high heat to start. Swirl in good amount of vegetable oil (about 1 1/2 Tbs for 12 in pan). When pan is heated (oil swirls around like water), pour a ladle full of kimchi pancake onto the pan. Here, you can either make one large pancake (about 6 inch) in the center of the pan or make several smaller 3 inch pancakes. The smaller ones are easier to turn over.
After about 2-3 min, when the edges are starting to brown and the thinner parts are beginning to get cooked, turn it over. PRESS pancake with turner to even things out. It is OK if it's not fully brown yet. You can turn it over again to brown. Unlike steaks or a pancake, you won't ruin it by flipping over too many times.
For less spicy version, rinse kimchi in water, remove excess liquid and cook the same way but omit gochujang. You may want to add a little bit of salt or little soy sauce in the batter.
No extra dipping sauce is needed since this is quite salty by itself.