In a mixing bowl, whisk together the flour, potato starch, sea salt, and baking powder until well combined.

In a separate bowl, mix the ice water, egg, and chopped kimchi until smooth.

Gradually pour the wet mixture into the dry ingredients, gently folding in, then add mixed vegetables and scallions.

Heat oil in a skillet. Pour 1/4 cup of batter for each pancake, fry until golden brown, then flip.

Transfer to paper towels, sprinkle with salt, and garnish with scallions. Serve warm with dipping sauce.