1. Cut kimchi into strips or cubes
2. Wash the carrots, peel and shred
3. Put kimchi and carrot shreds into a bowl, sift into low-gluten flour
4. Add the right amount of salt and sugar and mix well
5. Beat in the eggs and mix well
6. Pour in water and mix well to form a paste
7. Heat the pan with cold oil, spoon a spoonful of batter into the pan
8. Spread into a circle quickly, fry on medium heat, and fry for a few minutes
9. After the bottom of the cake is solidified, turn it over and fry until it becomes golden on both sides
