Husband said that this kimchi cake is much more delicious than the restaurant. Of course, I will do what he says ^_^ so please ignore this evaluation, but I really like it. It is characterized by a lot of kimchi, cake. Thin
Pour the flour into the bowl. The amount in the figure is about 70 grams. You can make 3 picture-sized cakes.
Add water to make batter, don't be too thick or too thin, probably the chopsticks will pick up and will fall off intermittently.
Korean kimchi cuts the silk, it doesn't have to be cut too much, so the taste is not rich enough. I like the feeling of actually biting the kimchi.
Add kimchi and chopped green onion to the batter. (If you have onions, you can add a little onion to the batter.) The ratio of batter to kimchi is about 2:1, which is 2 scoops of batter, 1 scoop of kimchi. Friends who like too much kimchi can adjust themselves.)
After mixing the kimchi batter, add half a tablespoon of chili sauce, so the color and taste are great. After mixing evenly, I added a little salt because the chili sauce I bought is not very salty.
Put a little oil in the non-stick pan after cooking
Take a spoonful of batter and pour it into the pan. Use a spoon to evenly scrape it over the bottom of the pan.
When the surface of the batter is mostly red, turn over the face.
After turning over, cook a little salad oil along the side of the pot (because the oil has already been absorbed by the other side, so the color will be too red when the reverse side is not added, it will not affect the taste slightly)
After getting cooked, you can cook out.
Divide into 8 pieces with a knife or scissors, and the delicious and delicious kimchi cake can be served.