Drain and rinse the beans. Add them to the bowl of a food processor along with the other pancake ingredients, except the kimchi. Process until a thick batter comes together – don’t worry if it doesn’t get perfectly smooth; it’s okay if it’s only coarsely pureed.
Heat a large skillet over medium high heat and add 1 to 2 tablespoons of oil, tilting the pan to ensure the oil is evenly distributed. When the oil is hot, but not smoking, drop 2 tablespoons of the batter at a time. Cook the pancakes for 2-3 minutes on each side or until golden brown.
For the sesame ginger sauce, peel and grate the ginger. Squeeze the ginger over a bowl to extract its juices and discard the pulp. Add the remaining sauce ingredients to the bowl and whisk everything together.