Kimchi pancakes can be made as long as you have kimchi at home. It is easy to make and very delicious~ Just make pumpkin porridge and it will be a great Korean breakfast. Of course~~ This pancake can be used for lunch, dinner, as a side meal or as a midnight snack~~ If you don’t like spicy food or kimchi, you can just use other ingredients to make it. ?

How to make kimchi cake

1. Chop the kimchi and cut other ingredients into shreds. There is no limit to the proportion of ingredients, just add more of whatever you like.

2. Put all the ingredients into a large bowl and add two eggs, two spoons of flour, two spoons of cornmeal and one spoon of starch. The kimchi itself is salty, and it is added with the soup, so I only added a small amount of salt, and a little sugar to neutralize the acidity of the kimchi.

3. Stir it, it will be very dry, then add an appropriate amount of water to the state of vegetable batter as shown in the picture. So it doesn’t matter how many points you add in the previous step. If you add more flour, add more water. The cake will taste like less vegetables and more noodles. If you add less water to noodles and less cake, it will taste like a real mouthful of food. It depends on what you like to eat. alright.

4. Add some base oil to the pan. The amount of oil is optional. If there is more oil, it will taste a bit crispy and fried. Less oil will be healthier and less meaty. In terms of taste... It definitely tastes better with more oil.

5. Then put a dollop of batter, spread it out, and spread it smoothly into a round cake according to the shape of the pan. The pot I use is small, 20cm in diameter.

6. This step is just for the sake of appearance, just cut a sharp pepper ring and put it on top. It doesn’t have to be the way I picture it, just do whatever you think looks good.

7. Fry slowly over low heat. Use a spatula to turn the cake over after the bottom of the cake is solidified.

8. Then just turn it back again! The top surface is very cooked, so you don’t need to fry it for a long time. Just press it with a spatula and there will be no sizzling sound or sticky feel. Finally, hold the handle and gently shake the pan to check whether the cake can easily move back and forth in the pan. If there is no problem, you can turn off the heat and plate it. Tips

1. Apart from kimchi, other ingredients are optional. But carrots and peppers always go well with kimchi. You can also add some garlic or onions. Just put the bacon in the refrigerator if you have it. You can also leave it out or add some pork and beef fillings! The cheese slices were a stroke of genius. I happened to have some in the refrigerator and cut two of them. I had never missed them before. Adding cheese and eating them hot is super delicious!

Or you can replace the kimchi with cabbage and cabbage and add the ingredients in the picture to make mixed vegetable pancakes.

2. If you are not confident about seasoning, you can just fry it without seasoning and eat it with Korean hot sauce.

3. Novices can use medium to low heat throughout the frying process, otherwise the bottom surface will be almost charred and the top surface will still be raw...or it will not be able to wait for the bottom surface to solidify and it will not be easy to turn over, and finally it will turn from pancake to pancake. Into stir-fries, gnocchi or something. Also, if you are new to pancakes, you should not fry large pancakes because it is difficult to flip them over. Start with small pancakes to increase your success rate. To check if the bottom of the cake is solidified, you can hold the handle and gently shake the pan. If the cake can move back and forth easily in the pan, then turn it over, boy! If you are very skilled, just take advantage of the situation and turn the tables!