Korean Spinach Pancakes

Steps

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1. 1
   Rinse and pat dry the fresh spinach, then cut into rough chunks and place in a large bowl.
   ≈0:06
2. 2
   Pour 1 liter of boiling water over the spinach and gently weigh it down with another bowl to submerge for 1 minute.
   ≈0:14
3. 3
   Remove the spinach; if too hot, briefly rinse in cold water, then squeeze out all excess moisture.
   ≈0:28
4. 4
   Tear the imitation crab into rough pieces and julienne the onion; set aside.
   ≈0:43
5. 5
   In a bowl, combine 6 tablespoons flour, 1 tablespoon minced garlic, 2 tablespoons soy sauce, 1 egg, and 4 tablespoons water; stir until smooth with no lumps.
   ≈0:57
6. 6
   Add the spinach, crab, and onion to the batter and mix thoroughly by hand.
   ≈1:17
7. 7
   Heat a skillet generously coated with vegetable oil over medium heat; drop spoonfuls of the mixture to form small pancakes.
   ≈1:31
8. 8
   Fry until both sides are golden brown and crispy, enjoying the savory aroma as they cook.
   ≈1:44
9. 9
   Serve hot and enjoy the interplay of salty crab and crisp spinach in each bite.
   ≈2:12