In a small bowl, whisk together all the dipping sauce : soy sauce, rice vinegar, sesame oil, and Korean hot pepper flakes.
Set aside.
In a separate, larger bowl, whisk together the whole wheat flour, brown rice flour, sugar, dulse seaweed (if using), and sesame seeds.
Stir in the beaten egg and egg whites until just combined, then fold in the chopped scallions.
Heat a 9 or 10-inch nonstick skillet over medium heat.
Once hot, coat lightly with cooking spray or oil.
Pour about ½ cup / 120 ml (4.1 fl oz) of batter into the pan, spreading it into a thin, even circle.
Immediately scatter a quarter of the chopped kimchi over the top of the batter.
Cook for about 3-4 minutes, until the bottom is golden brown and the edges are crispy.
Using a large spatula, carefully flip the pancake and cook for another 1-2 minutes, until it's cooked through and golden on the second side.
Transfer the finished pancake to a cutting board or baking sheet. Wipe the skillet clean with a paper towel, re-grease, and repeat the process with the remaining batter and kimchi.
Cut each pancake into wedges or squares and serve immediately with the dipping sauce.
Don't overmix the batter. A few small lumps are perfectly fine and will result in a more tender, delicate pancake texture.
