4 3/4 cups all-purpose flour, plus more for sprinkling
1 1/4 cups bread flour
1/2 teaspoon salt
1 3/4 cups boiling water
1/4 cup peanut oil, plus more for oiling the pan
1 tablespoon toasted sesame oil
Freshly ground black pepper
1 cup kimchee
1 cup thinly sliced scallions
Toasted sesame seeds, for sprinkling
If making ahead, grill briefly or reheat the pancakes in the oven. Slice into wedges.
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