Kimchi Cake

Name: Kimchi Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pickle; 50g Glutinous rice flour; 2 pcs egg; 100g Flour; 100g Kimchi soup

by Yueyue Yushi

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

The kimchi cake I ate at a Korean restaurant has a crispy edge. I made it once at home, but it didn’t taste as good in the shop. Later I asked the kimchi seller and said to add some glutinous rice flour. I tried it once today. Although there is no crispy in the store, it is delicious, remember to eat it while it is hot! "

Ingredients

300g Pickle
50g Glutinous Rice Flour
2 pcs Egg
100g Flour
100g Kimchi Soup

Kimchi Cake

1. Squeeze the soup with kimchi and cut into fine strips.

2. Put the kimchi shreds in a large bowl, add glutinous rice flour and flour.

3. Beat the eggs.

4. Add the egg mixture to the bowl of kimchi and flour, pour the kimchi soup, and stir well. The state of the batter is scooped up and slowly dripped down.