Instructions

• In mixing bowl, whisk self-raising flour and cornflour with 6.8 fl oz (200 ml) ice-cold water and reserved kimchi liquid until smooth.
• Stir in chopped kimchi, gochujang, and green onions. The batter should be thick; add more flour if too thin.
• Heat 1 teaspoon extra virgin olive oil in large non-stick pan over high heat. Once hot, add half of batter and use back of ladle to spread into thin, even layer. Reduce heat to medium-high.
• Fry for 2 to 3 minutes, or until bubbles form and edges begin to crisp.
• Flip pancake, lift edge with spatula, and drizzle another teaspoon oil underneath. Tilt or shake pan to coat base.
• Press down on pancake with spatula and fry for another 2 minutes.
• Flip once more, press down again, and cook for 30 seconds to crisp. Transfer to paper towel-lined plate and keep warm in low oven.
• Repeat with remaining batter and oil to make second pancake. Cut into bite-sized pieces and serve hot.