Ultimate Crispy Kimchi Pancake l Tips for Perfect Crunch and Flavor!

#kimchi #Koreanpancake
ngredients
1 cup aged kimchi (kimchi that was in the fridge for more than a week)
1 cup all-purpose flour
1/2 cup kimchi juice
1.5 cups ice cold water (an additional 1/3 cup or ice-cold water if needed)
1/2 teaspoon dashida (Korean beef stock powder or any chicken or beef stock powder)
1/3 cup vegetable oil

Instructions
1. Chop aged kimchi into small pieces
2. In a large bowl, combine kimchi, dashida (Korean beef stock), and all-purpose flour. In the same measuring cup, mix half a cup of kimchi juice with cold water, then add another cup of ice-cold water to the bowl,
3. Mix all the ingredients carefully, being careful not to overmix.
4. Heat a large pan over a medium heat. Add a generous amount of oil and test the temperature by adding a bit of batter. If it bubbles the pan is ready. Drip a big spoonful of the batter into to the pan shaping it into a thin, round pancake. to flip. Flip the pancakes when they look crispy.