Steps: Cut the spicy cabbage into pieces, the leaves are best, and the cabbage sticks are also acceptable.

Add water to the white flour, add an egg, a few slices of raw green onion, and mix into a paste. Beat the remaining eggs and set aside.

Heat the pan and add a little oil, not too much.

Put the batter into the pan, spread it out like a pancake, and then immediately add the chopped spicy cabbage segments. It is equivalent to placing vegetable leaves on the flat surface of the batter. The more the better. Try to combine the vegetable leaves with the noodles before they are cooked.

Flip it several times. At this time, the cake should be golden yellow from eggs and red from spicy cabbage.

When eight is ripe, pour over the remaining eggs. It's basically ready when the eggs are cooked.

Others: This is suitable for satisfying cravings when time is urgent. The whole process is absolutely done in twenty minutes, and it’s delicious.

Be careful not to add salt from beginning to end. Because spicy cabbage is usually very salty.

There are too few noodles and it is easy to spread out the cake.

When adding kimchi to the batter, you can also add green garlic, shredded leeks and carrots, etc. The effect is good.

When sprinkling the eggs at the end, don’t pour them all at once. For example, if you make three cakes, divide them into three portions and pour them on the three cakes.

Authentic Korean restaurants will serve it with some soy sauce, sesame sauce, chili sauce, garlic or ketchup. It's up to personal taste.