Rinse and drain the leaf part of the green onions, get about 20 green onion leaves. Cut them into the length of your skillet.
Add all the "batter" ingredients to a large bowl (See ingredient section), mix until smooth.
Add chopped kimchi, shredded carrots, and onion slices to the batter. Mix well. (Feel free to substitute these ingredients with other vegetables or meat you like, e.g. bell peppers, shrimp, squid, cabbage ...)
Heat up the skillet over medium heat for 2 minutes, spray with oil spray or add 2 tbsp of cooking oil.
Pour the batter with vegetables over the skillet, spread it evenly with a spatula.
Before the batter gets fully cooked, quickly place the green onions over the batter.
Use a spatula to press the green onions into the batter, so that they are half-covered in the batter.
Pour 1 beaten egg over the green onions.
Cook over medium heat until the egg is not runny, and the bottom of the pancake turns golden.
Flip the pancake by tossing the skillet or with the help of a spatula.
Cook over medium heat until the egg is fully cooked. Transfer to a cutting board.
Cut the pancake into bite size pieces with a pizza cutter or a knife.
Serve with dipping sauce (see ingredient section above) on the side.