1-Gathering Your Supplies: First, gather and prepare all ingredients including chopping kimchi and slicing green onions. This step sets the stage for success, making sure you have everything at hand before you begin mixing.

2-Mixing the Batter: Second, in a mixing bowl, combine flour and water to create a smooth batter; adjust water as needed for consistency. If you’re using the specific recipe here, mix 1 cup buchimgaru or flour with 1 cup icy cold water until it’s free of lumps, then add the other flavors.

3-Mixing the Batter: Third, mix in the chopped kimchi, sliced green onions, and egg until well incorporated. For this recipe, that means adding 1 cup chopped kimchi, 1 tablespoon kimchi liquid, and 1 teaspoon Korean chili flakes to enhance the taste.

4-Cooking to Perfection: Fourth, heat vegetable oil in a non-stick skillet over medium heat. Once hot, you’re ready to pour in the batter as per the directions below.

5-Step 1: In a medium bowl, combine the buchimgaru or flour with 1 cup of icy cold water, mixing until smooth and free of lumps.

6-Step 2: Add 1 cup of chopped kimchi, 1 tablespoon of kimchi liquid, and 1 teaspoon of finely ground Korean chili flakes to the batter, then mix well.

7-Step 3: Heat a pan over medium-high heat until it’s hot, then add enough cooking oil to coat the surface.

8-Step 4: Pour the batter into the pan and spread it into a thin, round pancake about 5 to 6 inches wide.

9-Step 5: Cook on medium-high heat for 10 to 20 seconds to set the bottom, then reduce to medium heat.

10-Step 6: Continue cooking until the pancake is golden and crispy on the outside and cooked through, adding more oil as needed to prevent sticking.

11-Step 7: Flip the pancake when it’s about 70 percent cooked, and gently press with a spatula to promote crispiness.

12-Step 8: Once both sides are golden and crispy, remove the pancake to a cutting board, slice it into bite-sized pieces, and serve hot with soy dipping sauce.

13-Fifth: pour the batter into the skillet, spreading evenly to form a pancake about 1/4 inch thick. Sixth, cook for 3-4 minutes until the edges are crispy and the bottom is golden brown. Seventh, flip the pancake carefully and cook for another 3-4 minutes until fully cooked. Finally, remove from heat, drain excess oil, slice, and serve hot with optional dipping sauce, adapting as needed for dietary tweaks.