Prepare 2 cups of chopped kimchi and 1/3 cup of kimchi juice.

Mix 2 cups of pancake flour with 1.5 cups of water and add the kimchi juice.

Add 1 can of drained tuna to the batter and mix well.

Heat a pan over medium heat and add a generous amount of vegetable oil.

Spoon the batter onto the pan and cook until the edges start to crisp.

Flip the pancake and press down with a spatula for extra crispiness.