Kimchi Cake

Kimchi Cake

1.
Wash and drain the kimchi, then cut into small cubes. (Kimchi can be bought directly in bags at the supermarket.)

2. Put the diced kimchi in the basin and pour the flour.

3.
Beat in the eggs, add some sugar and salt. (You can put salt and sugar according to your taste, don't put too much salt.)

4. Add an appropriate amount of water and stir in one direction to make a paste evenly.

5. The mixed batter is in such a relatively thick state. (You can also add your favorite seasonal vegetables or other accessories.)

6.
Brush the pan with a thin layer of oil.

7.
After heating, pour the kimchi batter, flatten the batter with a spatula, and squash it. (I use this kind of net red pot, if your pan is relatively small, you can make two kimchi pancakes)

8.
Fry on medium-low heat for about 5 minutes, and fry until the bottom of the kimchi cake is shaped, and the batter will not stick to your hands if the surface feels.

9.
Then turn it over and fry for another 3-4 minutes, and the kimchi cakes will be fully fried.

10.
Then cut it up and eat it while it's hot, it's very delicious! Eat one for breakfast, the energy is up to lunch