Korean Kimchi Ramen Pancake

Boil the ramen noodles for only 2 minutes, just until the center still feels slightly firm.

Rinse them under cold water to stop cooking, remove surface starch, and drain very well so the batter does not loosen.

If the 120 g well-fermented kimchi is very wet, squeeze it lightly so it will not water down the mixture, then chop it finely.

Slice the 20 g green onion thinly so it catches between the noodle strands.

In a bowl, combine 70 g Korean pancake mix, 1 egg, 120 ml water, and 4 g red chili flakes.

Mix only until no dry powder remains, keeping the batter thick enough to cling to noodles.

Add the drained noodles, chopped kimchi, and green onion to the batter.

Loosen the noodles as you mix so they are coated evenly; if they stay clumped, the pancake will cook thick and soft in the pan.

Heat 2 tablespoons cooking oil in a pan over medium heat.

When a bit of batter sizzles at the edge right away, add the mixture, spread it thinly, and press lightly so the ramen ridges contact the oil.

Cook the first side for 4-5 minutes, until the edges turn brown and crisp enough to lift cleanly.

Flip carefully, then cook the other side for 4-5 minutes so the center sets while the noodles stay springy.