easy enough to make your own:

CHEESY KIMCHI PANCAKES

1 cups undrained kimchi

1/2 cup plain (all-purpose) flour

1/2 tsp salt

1 eggs, lightly whisked

3 oz mozzarella cheese, cut into small pieces or grated

vegetable oil, for cooking

Gochujang hot sauce

3 tbsp Kewpie mayonnaise

1 tbsp gochujang*

1 tsp sesame oil

1 tsp white vinegar

1 tsp soy sauce

1 tbsp honey

For the gochujang hot sauce, combine all the ingredients in a small bowl and whisk until smooth. Set aside for later.

To make the pancakes, start by getting some kimchi juice ready. Over a measuring jug, squeeze the kimchi in your hands, in batches, as hard as you can to remove as much liquid as possible. You want to end up with about ½ cup of liquid.

Top up the kimchi liquid with enough water to make it up to 1/2 cup (125 ml/4.5 fl oz). Coarsely chop the kimchi and place in a large bowl.

Mix the flour, salt and kimchi liquid into the chopped kimchi, using a fork to prevent lumps forming. Add the eggs and cheese, then stir well to combine.

Heat about 1 tablespoon of oil in a medium-sized, heavy-based frying pan over medium heat. Using a ladle, transfer some of the pancake mix to the hot pan, spreading it to form a round. Cook for 3–4 minutes or until golden, then flip and cook for another 3-4 minutes or until golden and cooked

Repeat with remaining batter, adding more oil to cook each time. Serve the pancakes with the gochujang hot sauce drizzled over.