In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, a portion of the chopped green onions, and sesame seeds to make the dipping sauce. Set aside.
In a large mixing bowl, use a pair of kitchen scissors to roughly chop the kimchi into smaller bite-sized pieces.
Add the remaining sliced green onions, all-purpose flour, and cold sparkling water to the chopped kimchi. Stir well until a thick, even batter forms.
Heat cooking oil in a large non-stick skillet over medium-high heat. Pour the batter into the skillet and use a spoon or spatula to spread it out into a large, even circle.
Cook the pancake until the bottom is crispy and deeply golden brown. Flip the pancake over and cook the other side until fully set and crispy.
Transfer the finished pancake to a plate or cutting board. Slice into bite-sized squares and serve immediately with the maple soy dipping sauce.
Cook it hands-free.
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