Kimchi Pancake: Chilling the Batter in the Fridge for 10 Minutes Makes the Outside Really Crispy

Steps

1. 1

   Slice the fermented kimchi and thinly slice 2 cheongyang chili peppers

2. 2

   In a bowl, combine kimchi, chili peppers, pancake flour mix 1 cup, frying flour mix 1 cup, cold water 400ml, salt 1/4T, sugar 0.5T, and red pepper flakes 1T to make the batter

3. 3

   Place the batter in the refrigerator for 10 minutes

4. 4

   Heat a generous amount of cooking oil in a pan and once hot, pour in the batter and cook

5. 5

   When the outside is crispy and the center puffs up opaquely, flip and continue cooking