1/2cupbuchimgaru, 부침가루 (Korean pancake mix) or all-purpose flour (see note)
1red chili pepper - optional
oil for pan frying
pinch gochugaru (Korean red chili pepper flakes) - optional
Clean the minari thoroughly. Cut them into about 2 to 3-inch pieces.
Add the minari to a bowl along with the Korean pancake mix or all-purpose flour. Stir in about 1/2 cup of cold water.
Toss everything lightly to evenly coat the vegetable with wet flour.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until light golden brown, about 2 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
Repeat the process with the remaining vegetable mix. Serve hot with a dipping sauce, if desired.
If using all purpose flour, you can also swap out a couple of tablespoons with corn/potato starch and add a pinch or two of salt.