In a mixing bowl, combine all-purpose flour, baking powder, and salt. Gradually pour in cold water while stirring with a whisk until the batter becomes smooth and lump-free. Fold in the chopped kimchi and kimchi juice, if using. Set aside for about 5 minutes.

Place a non-stick skillet over medium heat and add about 2 tablespoons of vegetable oil. Allow the oil to heat for a minute. Pour a ladleful of batter into the skillet, spreading it into a 6-inch circle.

Cook for about 3 to 4 minutes until the edges turn golden brown. Flip the pancake and cook for another 2 to 3 minutes until crispy on the other side.

Transfer the cooked pancake to a plate and cover with a kitchen towel. Repeat the cooking process with the remaining batter, adding more oil as needed.

Stack the pancakes on a serving plate and serve warm, optionally topped with more chopped kimchi and a dipping sauce.