Grate the parsnip, onion, and sunchokes into a bowl. It's ok if the sunchokes aren't perfectly peeled, the skin is edible and makes it rustic-looking. Add the salt and pepper, then egg white and mix lightly with your hand or a spatula. Sprinkle the flour over the mixture and incorporate. Squeeze the mixture in your hand, it should hold together lightly, if it still feels very wet, add another tablespoon of flour.
Heat a wide frying pan on high heat, add enough oil to generously coat the bottom of the pan. Use two large soup spoons to spoon and flatten the pancakes into the pan, allowing a little room in between. Cook till golden brown and crispy on both sides. Transfer to a plate lined with paper towels to absorb the oil, season lightly with salt. Serve with scallion yogurt and kimchi sauce.
Scallion yogurt, kimchi sauce
In a saute pan on medium-high heat, saute red bell pepper, onion and garlic until all ingredients soften and lightly brown, about 2 minutes.
Throw the bell pepper onion mixture into a blender with the kimchi, kimchi juices, water, olive oil and rice wine vinegar. Blend until totally pureed. Sprinkle in 1/2 teaspoon salt. Taste and adjust seasoning.
Mix yogurt with scallion, lemon juice, salt and pepper to make other dipping sauce.