Wineshark Cooking Class - Pancake with Pickled Vegetables Korean Style 韓式泡菜煎餅

Ingredients (for 2):

• Kimchi - 50g
• Carrot - 10g
• Spring onion - 1 sprig
• Flour - 50g
• Salt - 1/8 tsp
• Sugar - 1/8 tsp
• Egg - 1
• Water - 50ml

Procedures:

1. Cut the spring onion into shreds.

2. Peel the skin off the carrot and cut into shreds.

3. Cut the kimchi into shreds.

4. Mix flour with salt, sugar, egg and water. Whisk well.

5. Add kimchi, carrot and spring onion into the batter. Mix well.

6. Heat the pan with 1 tbsp of oil, then pour in the batter. Turn to low heat and slowly pan-fry until golden brown.

7. Flip the pancake over and continue to pan-fry the other side until golden brown.

8. Serve.