1. Prepare materials.
2. Finely chop the onion, and chop the kimchi into short shreds.
3. Put the kimchi shreds, chopped onion, and flour into the soup bowl and beat in the eggs.
4. Add appropriate amount of water or kimchi juice, add a little salt and chicken essence to taste, and stir into a thick paste without fluidity.
5. Level-bottomed pan, non-stick pan, pour a proper amount of oil into the batter over medium heat, not too thick, a little thinner will make it easy to ripen.
6. Fry until golden and ripe on both sides before serving.
7. Cut and serve, ready to eat.
