Batter:
| 150g | Prima Plain Flour |
| 50g | Corn Flour / Potato Starch / Rice Flour |
| 200ml | Cold Water |
| 50g (≈3 tbsp) | Kimchi Juice (Optional but recommended) |
| 1 no (≈50g) | Egg (Optional) |
| 8g (≈1 tsp) | Sugar |
| 2-3g (≈1 pinch) | Salt (Only if Kimchi isn’t salty enough) |
Filling:
| 160g | Kimchi (Chopped) |
| 80g | Big Onion (Diced) |
| 70g | Crab Stick Meat (Shredded / Diced) |
| 50g | Carrot (Julienned / Finely diced) |
| 8g (≈2 cloves) | Garlic (Diced) |
| 30g (≈1 stalk) | Green Onion (Sliced) |
1. Combine Prima Plain Flour, water, kimchi juice, egg, sugar and salt. Mix gently until smooth.
2. Fold in kimchi, onion, crab stick, carrot, garlic and green onion.
3. Heat 2-3 tbsp of oil in a non-stick pan over medium-high heat. Spread the batter thinly and evenly.
4. Fry for 3–4 minutes on each side, or until golden brown and crispy. Press lightly with a spatula to enhance crispiness.
5. Slice into wedges and enjoy hot with dipping sauce.
