Hey, I am kimchi control, whether it is northeast of Hunan in Sichuan or North Korea and South Korea, I ca n’t love it. So I have to order kimchi soup and kimchi cake at the Korean restaurant. One, otherwise this Korean food will feel incomplete. In fact, if you want to make kimchi cake, you do n’t need to worry too much about seasoning. As long as you have kimchi juice, everything will be fine. Haha, eat it, it's that simple. 🙂
Material
| pickle | 250g |
| flour | |
| onion | 1/2 |
| Shrimp | 10 |
| Kimchi juice | |
| Paprika | |
| Chives | 2 trees |
Shallots shallots shall be cut into two parts.
Shred the kimchi and set aside.
Cut the shrimp into small pieces.
Cut the onion into small pieces.
Mix flour with water and kimchi juice to make a batter.
Add spicy cabbage, onion, shrimp, and half of chives and paprika to the batter.
Stir into a uniform batter.
Brush the pan with a thin layer of oil, heat it, and let the oil heat.Add an appropriate amount of batter to the pan to make it a round cake.
After the upper surface is slightly solidified, fry the cake on the reverse side until the cake is cooked, serve, and sprinkle the other half of the green onion for use.
