Korean kimchi pancakes are made as follows:

1, first of all, first of all, prepare the materials: 300 grams of flour, 6 slices of Korean spicy cabbage, a green bell pepper, a little shredded green onion, a spoonful of salt, an egg.

2, add the egg and appropriate water to the flour to make a batter. Batter consistency moderate, not too dry.

3, kimchi can be placed directly in the bowl with scissors cut to their favorite size, kimchi and flour and water ratio is 2:1:1. approximately equal to the capacity of a disposable cup, two cups of kimchi, a cup of flour and a cup of water. You can add another spoonful of paprika for a better color.

Half a spoonful of sugar can sublimate the flavor of the kimchi. Then stir well.

4. Put a little oil in a pan, not too much oil. Take a spoonful of mixed batter into the pan, you can rotate the pan or use a spoon to spread the batter round and flat. When one side is cooked, turn the pancake to the other side and continue to fry, when both sides are cooked, you can start the pan.

Expanded:

Nutritional value of Korean kimchi pancake and precautions for consumption:

Korean kimchi pancake is a typical Korean home cooking. It is capable of strengthening the brain, protecting the liver, preventing arteriosclerosis, preventing cancer, slowing down aging, beautifying the skin, sterilizing, promoting digestion, lowering blood pressure and blood lipids, preventing and combating cancer, slowing down aging and replenishing calcium. The three high people are suitable to eat.

But patients with kidney disease and high cholesterol should avoid eating, and patients with itchy skin and stomach problems should eat less.

Baidu Encyclopedia - Korean kimchi cake