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.
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