Pa Jun

Put the flax meal and tapioca starch in a large bowl along with 1/2 cup warm tap water and 1 tablespoon vegetable oil; stir to combine and let sit. Combine the tamari, sesame oil, and 4 tablespoons rice vinegar in a small bowl.

Heat the oven to 200°F. Rinse and trim the cabbage; cut it into 1-inch strips. Peel and chop the ginger and 4 garlic cloves. Put 1 tablespoon vegetable oil in a large pot over medium heat. Add the ginger and garlic and cook, stirring constantly until fragrant, about 1 minute. Add the cabbage and sugar and sprinkle with salt and pepper. Cook, stirring frequently until the cabbage is tender but still has some crunch, 3 to 5 minutes; if it starts to stick, add water to the pot a tablespoon at a time. Add the remaining 2 tablespoons rice vinegar along with the gochujang and 1/2 teaspoon chile flakes and stir. Taste and adjust the seasoning, adding more chile flakes if you’d like. Remove the pot from the heat and transfer the kimchi to a serving bowl.

Add the flours to the flax mixture along with 1 1/2 cups water and a big pinch of salt; mix just until the batter is smooth. Rinse, trim, peel, and grate the carrots. Rinse and trim the scallions and chives. Separate the white and green parts of the scallions; chop the whites and add them to the tamari mixture. Cut the green parts and chives into 1-inch pieces. Add the carrots, scallion greens, chives, and edamame to the batter and stir just to combine.

Put 1 tablespoon vegetable oil in a large skillet over medium-high heat. Ladle in a quarter of the batter and tilt it to distribute evenly. Lower the heat to medium and cook until the bottom of the pancake is well browned and the top is set, 3 to 5 minutes. Slip a spatula under the pancake and carefully tip the skillet to help turn it. Cook until it’s crisp on the other side and firm in the center, 2 to 5 minutes more. Transfer the pancake to a baking sheet and put it in the oven; repeat with the remaining vegetable oil and batter, making 4 pancakes all together. To serve, cut each pancake into wedges and pass the dipping sauce and kimchi at the table.