Lee Young-ja's Crispy and Chewy Kimchi Pancake

Soak 2 cups of potato starch in water. Once the starch settles and separates from the water, discard the water.

In a bowl, break up the settled starch. Add 1 cup of kimchi liquid and mix until smooth.

Add 2 cups of chopped kimchi to the bowl.

Beat 2 eggs in a separate bowl and then add them to the batter. Mix well.

Mince 2 cloves of garlic and add to the batter. Mix everything until well combined.

In a frying pan, heat a generous amount of cooking oil and perilla oil in a 4:1 ratio over medium-high heat.

Spread a thin layer of the batter in the hot pan. Top with a handful of clam meat and then cover with a little more batter.

Fry until the edges turn golden brown and crispy, then flip the pancake.

Continue to cook the other side until it is also golden brown and crispy. Serve immediately.