Crispy Chopped Green Pepper Pancake (Gochujeon), 2 Servings

Rinse and finely chop peppers and onion. Choose mild peppers and remove seeds for less heat.

Mix 1 cup pepper, 2 tbsp onion, 1/2 cup flour, 1/2 cup water, and 1 tbsp fish sauce until no dry flour remains.

Heat a nonstick pan over medium heat and spread 1 tbsp oil. Lower the heat if oil starts smoking.

Spread batter thinly. Cook until golden underneath and edges are set; flip using a broad spatula and cook the other side until crisp.

Add up to 1 tbsp oil if needed. Check the center has no wet raw flour batter. Turn off heat, cool briefly, cut and serve.

Serve as a rice side dish. Refrigerate leftovers within 2 hours; do not leave at room temperature for extended periods.