Crispy Mini Kimchi Cheese Pancakes

Instructions

1. 1

   In a medium bowl, whisk wheat flour, cornstarch, and ice-cold water until a smooth, thin batter forms.

2. 2

   Fold chopped kimchi and sliced green onions into the batter until evenly combined.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat until hot.

4. 4

   Spoon small portions of batter into the hot pan to make 4 small round pancakes.

5. 5

   Place a tablespoon of shredded mozzarella in the center of each pancake, then cover with a tiny dab of batter.

6. 6

   Fry for 2 minutes over medium heat until the bottom turns deep golden and crispy, then flip carefully.

7. 7

   Fry the other side for another 2 minutes until browned and the cheese inside is fully melted.