In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi.
Heat a 9-inch skillet over medium-high heat.
Add 2 tablespoons of the oil and swirl to coat the bottom of the pan.
Pour half of the batter into the pan to form a pancake.
Cook on the first side until golden brown, about 4 minutes.
Using a large spatula, flip the pancake and cook on the reverse side until golden brown.
Remove to a plate and repeat with the remaining batter.
Cut the pancakes into wedges and serve with soy sauce for dipping.