Dice the kimchi, oyster mushrooms and spring onions into small pieces.
In a big bowl, mix the flour with water and the garlic and salt until batter is evenly blended.
Add the kimchi, spring onions and mushrooms to the batter and mix well.
Scoop a full ladle of the batter and fry the pancakes in a heated frying pan with cooking oil, making sure that both sides are cooked evenly until light brown. The pancakes should be about 5" in diameter.