Preheat oven to 400 F.

Mix the kimchi with the juices, bread mix, and water in a bowl. Stir well to combine, adding a little more water if needed to keep it the texture of a thick pancake batter.

Add a little vegetable oil to a frying pan and bring to high heat. Add the pancake mixture to the pan and flatten it out into a 1 inch thick round pancake. Turn the heat to medium and cook about 5 minutes.

Carefully flip the pancake. In order to do this, I slid the pancake out onto a cutting board, and then inverted the frying pan over the cutting board, and then flipped the pancake into the pan.

Put the frying pan (make sure it is oven safe) with the flipped pancake into the oven and cook for 30 minutes.

Meanwhile, mix the aminos, sesame oil, cider vinegar, and honey in a measuring cup. Pour it into a dipping cup and top with some of the sesame seeds and scallions.

Remove the pancake from the oven and slide it out onto a cutting board. Cut into 6 or 8 triangles. Put on a platter with the dipping sauce and top with sesame seeds and scallions.