Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure the ingredients and mix them together for the dipping sauce, the citrus ponzu, toasted sesame, and sliced scallion.

Measure the dry ingredients for the batter; the potato starch, flour, baking powder, garlic powder, sugar and gochugaru.

Chop the kimchi into ½ inch pieces, and chop the scallion.

Measure the wet ingredients; the kimchi juice, fish sauce, and half cup of water. Whisk in the dry ingredients to form a batter, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt.

Add the kimchi and scallions into the batter, and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold together.

Preheat the frying pan over medium heat and add the oil. Spoon the batter into the pan and let cook for about 5 minutes on each side until cooked through. Cut and serve with the dipping sauce on the side.