Kimchi Jeon Pizza with Pepperoni and Hot Honey

Method

1. Shake the excess paste off the kimchi and chop it into 1 cm pieces; thinly slice the onion. Drain the corn well in a sieve so it doesn't make the cheese watery.

   Add in this stepWell-fermented napa cabbage kimchi 160 gOnion 50 g

2. Mix the flour, cold water and kimchi juice in a bowl until no dry flour remains, then fold in the kimchi and onion. Because it acts as a pizza base, the batter should be a little thicker than for plain kimchi jeon, dropping slowly from a spoon.

   Add in this stepAll-purpose flour (or Korean pancake mix) 70 gCold water 70 mlKimchi juice 30 ml

3. Add the oil to a 26 cm frying pan and heat on medium-high heat for 1 min 30 sec. It's ready when the oil shimmers (about 170–180 °C) and a drop of batter sizzles at once.

   Add in this stepNeutral cooking oil 1½ tbsp

   medium-high heat

4. Pour in the batter, spread it evenly about 0.5 cm thick and cook on medium-high heat for 4 min. Pour close to the pan, as the oil can spit. When the edges are golden and crisp, it's time to flip (1 pizza(s) in total, cooked one at a time).

   medium-high heat

5. Flip, drizzle the remaining oil around the edge and cook on medium heat for 3 min, pressing with the spatula. Flip again so the first, crispier side faces up.

   Add in this stepNeutral cooking oil 1 tbsp

   medium heat

6. Scatter the mozzarella evenly over the top, add the pepperoni and corn, cover with a lid and cook on medium-low heat for 4 min, until the cheese has melted and the base is crisp again. If the heat is too high, the base burns before the cheese melts.

   Add in this stepGrated mozzarella 100 gPepperoni, thinly sliced 40 gCanned sweet corn, drained 3 tbsp

   medium-low heat

7. Slide onto a board, sprinkle with oregano and chilli flakes, drizzle thinly with honey, cut into 6–8 wedges like a pizza and serve right away.

   Add in this stepDried oregano 1 pinchRed chilli flakes 1 pinchHoney 2 tsp