STEP 1/15
Shred the onion.
STEP 2/15
Cut water parsley washed in running water into bite-size pieces. You can cut it similar in length to the onion.
STEP 3/15
Cut the cheongyang pepper and red pepper in the middle, remove the seeds, and shred.
STEP 4/15
Mix water parsley, onion, cheongyang red pepper, and red pepper.
STEP 5/15
Cut the trimmed webfoot octopus into bite-size pieces.
STEP 6/15
Drain webfoot octopus as much as possible with thawing paper.
STEP 7/15
Put the cut webfoot octopus and glutinous rice powder in a plastic bag.
STEP 8/15
Put buckwheat flour in a bowl and pour sparkling water.
STEP 9/15
Pour in the water.
STEP 11/15
Mix water parsley, onion, cheongyang red pepper, and red pepper in the jukkumi minari buckwheat pancake batter.
STEP 12/15
Lastly, I'll add webfoot octopus.
STEP 13/15
Pour cooking oil on a pan heated over medium-low heat, and place the webfoot octopus minari pancake batter in the pan.
STEP 14/15
Turn over when the ends are cooked.
STEP 15/15
Be careful not to tear the pancake!