In a small bowl, whisk together the all-purpose flour and potato starch.

Beat the kimchi juice, egg, and water together in a bowl until evenly mixed.

Add the kimchi, white part of the scallions and pork belly to the kimchi juice mixture and stir to distribute the ingredients evenly.

Add the flour mixture to the kimchi and fold together until just combined. Do not overmix.

Heat a frying pan over medium high heat until hot. Add 2 teaspoons of vegetable oil and swirl to coat.

Add half the batter to the pan, using a spoon to spread it into a thin even layer. Fry this undisturbed until it starts to brown on one side (you can use a spatula to lift up an edge and peak).

Flip the kimchijeon over. It's easiest to flip it in the air, but if you're not confident in your abilities to catch it, you can either use 2 large spatulas, or heat and oil a second pan that you can flip the kimchi pancake into.

Use a spatula to press down on the pancake to make sure it's making good contact with the pan. Press all around the pancake frying until browned on this side.

Flip the kimchijeon onto a cutting board and slice into wedges like a pizza. Repeat from step 5 with the other half of the batter. Garnish with scallions and serve.