Kimchi Cake

Name: Kimchi Cake
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs egg; 250G Flour; 200G pickle; Some water; 10G White sugar; 2G salt; Some oil

by Air-conditioned pig

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Anyone who has eaten Korean cuisine knows that besides barbecue and bibimbap, kimchi pancakes are the most commonly ordered.
How much Koreans love kimchi can be seen in Korean dramas.
Kimchi bibimbap, kimchi soup, and kimchi as the staple food are not spared either.
Compared with the exquisite Japanese food, Korean cuisine is much simpler, and even a little white in the kitchen can do it at his fingertips.
It’s not that the Korean ingredients are shabby, but the status of kimchi in the hearts of Koreans is very high.
This time, using kimchi to make a breakfast can be completed in 5 minutes, so that more people can understand the taste of Korea.

Ingredients

2 pcs Egg
250G Flour
200G Pickle
Some Water
10G White Sugar
2G Salt
Some Oil

Kimchi Cake

1. Prepare materials

2. First cut the kimchi into small pieces

3. First cut the kimchi into small pieces

4. Knock the eggs into the bowl and mix well

5. Add salt and sugar and stir again

6. Add the prepared water to the batter and stir until the batter becomes thin and thick

7. Until the batter becomes thin and thick

8. Pour the right amount of oil in the hot pan

9. Scoop the kimchi batter in a pot and make the cake batter into a circle on medium heat. Spread the cake until it is browned on both sides and it is ready to be out.

Tips:
1 If you want a richer taste, you can add a little squid whisker.
2 The amount of oil poured into the pan will affect the taste of the pancake. If there is more oil, it will be a bit crunchy, and if there is less oil, it will be a bit softer than pancakes.