Crispy Kimchi Pancake

The absolute best trick to make kimchijeon (Korean kimchi pancake) irresistibly crispy is adding starch (potato or cornstarch) or rice flour to your flour, mixed with ice-cold water (or sparkling water) and frying it thin in plenty of hot oil.

The Crispy Secrets

 Starch and Rice Flour: Swap a portion of the all-purpose flour for potato starch, cornstarch, or rice flour to create a hard, crackly crust instead of a soft bread-like texture.

Ice-Cold Liquid: Use ice-cold water or sparkling water for the batter; the cold temperature hitting the hot pan creates an extra-crispy exterior.

Thin Layers: Spread the batter as thin as possible in the skillet; thick batter traps moisture and turns soggy. 

High Heat and Oil: Use a generous layer of neutral oil (about 1/8-inch deep) and cook over medium-high to high heat, pressing down gently on the pancake to maximize surface contact with the pan.