A: Mashed potatoes? 250 grams, low-gluten flour? 15g, too white? 25 grams, eggs? 1, water? 50 grams

B: kimchi? 50 grams of leek? 2 branches

condiment

Salt? 2 grams, soy sauce? 6㏄, Chai Yusu? 3 grams

[Dip in sauce]

Korean Chili sauce? 40 grams, vinegar? 25 grams, fine sugar? 13g, mashed garlic? 1/2 tablespoons, lemon juice? 10g,

Chopped green onion? 1 tablespoon, sesame oil? 1/2 tablespoons, white sesame seeds? 1 spoon

step

Cut the pickles and leeks of material B into small pieces for later use.

Mix material A and seasoning together, then add 1 pickles and leek slices and mix well for later use.

Heat the pot, coat it with a thin layer of salad oil, and put the materials in the second method into the pot.

Fry until golden on both sides.

In a bowl, mix Korean Chili sauce, vinegar, fine sugar, garlic paste and lemon juice, then add chopped green onion.

Mix sesame oil and white sesame evenly as dipping sauce.