Easy Mini Oksusu Jeon: Canned-Sweetcorn Pancakes (About 10)

Drain the canned corn thoroughly in a sieve. Reduce added salt if the canned corn is already salted.

Mix 300 g corn, 45 g flour, 45 mL water and a pinch of salt until the kernels just hold together.

Warm oil in a skillet over medium heat. Spoon the mixture into about ten small, thin pancakes.

Flip once the bottom is golden and edges are firm. Cook the other side until golden and the flour mixture is fully cooked throughout.

Drain briefly on kitchen paper and serve warm. Add a little flour if loose or water one teaspoon at a time if too stiff.