Blot the drained kimchi with a paper towel to soak up the excess liquid.

In a large bowl, whisk together egg, flour, sugar, and enough ice water until the consistency is that of thick pancake batter.

Add the sausage to the batter, crumbling it as you add it to the bowl. Add the kimchi and green onions. Mix until thoroughly combined.

Heat a couple of cooking oil in a large non-stick skillet over medium-high heat. Once the oil starts shimmering, scoop about a 1/2 cup of the batter to the skillet, spreading it to make it as thin as possible to about a 6-inch diameter. Cook until lightly browned, about 2-3 minutes. Flip and cook until done, about another 2-3 minutes. Repeat with the remaining batter.

You can eat it as-is or serve it with a simple dipping sauce of 2 parts soy sauce to 1 part white vinegar or rice vinegar.