Kimchi Tuna Pancakes

Finely slice the green onions and dice the jalapeño; set aside.

Roughly chop the kimchi if the pieces are large, then place it in a large mixing bowl.

Add the sliced green onions, diced jalapeño, flour, and water to the bowl.

Stir in the drained, flaked tuna, gochugaru, and a pinch of salt; whisk until the mixture forms a smooth, pourable batter with no lumps.

Heat a non‑stick skillet over medium heat (about 350°F / 350°F) and lightly coat the surface with a quick spray of oil.

Once the pan is hot, pour approximately 1/3 cup of batter into the skillet, spreading it thinly with the back of a spoon to form a round pancake.

Cook for 2–3 minutes, or until the edges turn golden brown and the bottom is crisp; the pancake should lift easily when the pan is gently shaken.

Using a large plate or a spatula, carefully flip the pancake and cook the other side for another 2–3 minutes until equally crisp and golden.

Transfer the cooked pancake to a serving plate, repeat the process with the remaining batter, spraying the pan again as needed.

Serve the pancakes hot, optionally garnished with extra sliced green onion or a drizzle of soy sauce for added flavor.