Kimchi Pancake

Overview

The recipe can make two cakes with a diameter of about 13 centimeters.

50g kimchi and 20g onion cut into small pieces. If you like it chewy, cut the pickled cabbage into thicker ends.
Crack in a peeled 55g egg.
Add 5 grams of glutinous rice flour and two grams of white sugar and stir evenly.
Add 15 grams of flour and mix well.
If the face is a little thick, add water or if you have a strong taste, you can add kimchi soup to dilute it to about 10g. Don't add too much.
Pour an appropriate amount of oil into a non-stick pan, scoop in a spoonful of batter, and spread it into a cake about 13 cm in diameter. After the surface layer has solidified, turn over.
Fry on both sides until golden brown. Use kitchen paper to absorb excess fat.
Cut into pieces