1. Make the sauce first. Whisk all the sauce ingredients together in a small bowl until the sugar dissolves. Set aside.
2. Start making pancakes. Whisk the dry ingredients together in a bowl.
3. In a separate bowl, mix wet ingredients.
4. Pour wet ingredients into the bowl of dry ingredients and stir to mix. This will yield a thickish batter. A few small lumps in the batter are fine.
5. Place oil in a non-stick skillet over medium-high heat. A minute later, when the oil is hot (its surface will start to shimmer slightly), pour half the batter into the pan, making sure to spread it across the entire surface of the pan.
6. Distribute the shallots, half of the spring onions and half of the kimchi over the surface of the batter. Use spatula to press them into the batter while it is still a little raw.
7. Pour over the rest of the batter, then top with remaining spring onions and kimchi. Cook for about 3 mins or until the bottom half of the pancake is golden and crisp.
8. Flip pancake and cook for another 3 mins. After a minute of cooking, or when the batter is completely set, check the underside of the pancake to ensure that it isn’t burning. Cook till the bottom side of the pancake is crisp and golden and transfer to a rack to cool.
9. Place the same pan over medium-low heat. Add the sambal and oysters and stir-fry vigorously for a minute, or until the oysters are just cooked. Spritz the juice of the lime half over the oysters and give them one last stir. Turn off the heat.
10. Cut the pancake into wedges and transfer to a plate. Pour the fried oysters over the pancake and garnish with the rest of the spring onions. Serve immediately with the dipping sauce on the side.