Kimchi Cake

Name: Kimchi Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 290g kimchi; 100g onion; 2 Garlic sprouts; 2 egg; 120g Plain flour; 200ml Spicy cabbage soup

by Fragrance

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I like to eat spicy cabbage. I pickle it myself if I have time, but occasionally I will go to Korean food supermarkets to buy ready-made food. Spicy cabbage can make many kinds of food. Among them, kimchi cakes can be used as both a staple food and a snack to relieve gluttons.
The garlic sprouts grown at home, so I added two saplings. You can replace them with leeks. If you don’t like them, you can replace them with scallions. In short, everything is according to your own preferences, which is the best for your taste.

Ingredients

Kimchi Cake

1. Shred the spicy cabbage, cut the onion and garlic into small pieces, beat the eggs, add the spicy cabbage soup and mix well

2. Add spicy cabbage, add flour and mix well, add onion and garlic sprouts and mix well

3. The state after mixing is as thick as shown in the figure. In fact, a little thicker and thinner is not a big problem.
Put oil in a flat-bottomed non-stick pan and fry yellow on both sides. Don't spread the batter too thick.

Tips:
Explanation~The spicy cabbage soup in the ingredients is the soup that comes with when buying spicy cabbage. In order to write down the liquid content of this recipe more accurately, I dried the spicy cabbage soup as much as possible by hand and weighed it. In fact, after you have done it once, you will master the ratio of batter to liquid. If the soup of spicy cabbage is not enough, use water instead, and consider the amount of salt. I didn't add extra salt in this recipe because the spicy cabbage itself is already salty enough.