김치전Kimchi-jeon

• 250 gsour kimchi, finely chopped 신김치
• 3 tbspkimchi juice 김치 국물
• 100 gKorean pancake mix or plain flour 부침가루
• 120 mlice-cold water 얼음물
• 1 tspgochugaru and 1 tsp sugar 고춧가루·설탕
• ½onion, thinly sliced 양파
• 50 gpork belly or tuna, chopped (optional) 돼지고기·참치
• 4 tbspneutral oil 식용유

Method

1. Mix the kimchi, kimchi juice, onion, gochugaru, sugar and pork in a bowl.
2. Add the flour and cold water and stir just until combined. The batter should be thick but spreadable.
3. Heat the oil in a pan over medium-high heat and spread the batter thinly, about 5 mm.
4. Fry 3 to 4 minutes until the edges are crisp and brown, flip, and fry 3 minutes more, pressing lightly.
5. Cut into wedges and serve hot.

Cook's note

Be generous with oil; the crisp lacy edge is the best part.