Spicy Kimchi Mushroom Pancakes

Drain the cabbage kimchi, reserving 2 tablespoons of the brine, and coarsely chop it into bite-sized pieces.

Slice the oyster mushrooms into thin strips and chop the spring onions into 1-inch pieces.

Combine wheat flour, garlic powder, and salt in a large mixing bowl.

Add the chopped kimchi, mushrooms, spring onions, and reserved kimchi brine to the flour mixture.

Pour in 175 ml of water gradually while stirring until a thick, pourable batter forms with no dry flour visible.

Heat 1 tablespoon of cooking oil in a large skillet or frying pan over medium-high heat until shimmering.

Pour approximately ⅓ of the batter into the hot oil, spreading it into a thin, even pancake about ⅛ inch thick using the back of a spoon.

Fry the pancake for 3–4 minutes until the bottom is golden and crispy, then carefully flip and cook the other side for another 2–3 minutes until golden brown.

Transfer the cooked pancake to a plate lined with paper towels and repeat with remaining batter, adding more oil as needed between pancakes.

Cut the cooled pancakes into bite-sized squares or strips and arrange on a serving platter.

Serve warm with soy sauce, vinegar, or gochujang-based dipping sauce on the side.