Texas Kimchi Pancake With Brisket Cooked In Beef Tallow

Thinly slice the kimchi. Cut the scallions into about 2-inch pieces. In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, egg, and water, a little bit at a time. Do not over mix. Add a little more water if the batter is too thick. The batter should flow easily from a spoon. Stir in the kimchi, scallions, onion, and the brisket. For cooking, heat one tablespoon of oil in a non-stick pan over medium heat. (Note: The instructions for cooking the pancake itself are incomplete after heating the oil.)