Let's cook.
In a medium bowl, whisk together the all-purpose flour and cold water until a smooth batter forms.
Add the chopped kimchi, drained tuna, kimchi juice, soy sauce, and sesame oil to the batter. Mix well until all ingredients are evenly combined.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Pour half of the batter into the hot skillet, spreading it evenly to form a round pancake. Cook for 4-5 minutes per side, or until golden brown and crispy.
Remove the first pancake from the skillet and set aside. Add the remaining 1 tablespoon of vegetable oil to the skillet and repeat with the rest of the batter.
Once both pancakes are cooked, slice them into wedges and serve immediately.
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