- some Kimchi (optional)
- 1 can salmon
- 1 onion
- 1 garlic
- 1 egg
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/3 cup all purpose flour or 1/2 cup all purpose flour without corn starch
- 3 tbsp corn starch
- 1/4 baking powder (optional)
- 1/4 cup water
- some vegetable oil
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1 to 1½ minutes until the bottom gets golden brown and crispy.
Turn it over with a spatula or flip it.
5. Lower the heat to medium and cook for another 1½ minutes.
Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
ref: https://www.maangchi.com/recipe/kimchijeon
1. In a bowl, place chopped kimchi, 3 tbs of kimchi juice, chopped onion, garlic, egg, salt, sugar, flour, and water and mix it well with a spoon.
2. Heat up a non-stick pan over medium high heat and drizzle some vegetable oil.
2. Heat up a non-stick pan over medium high heat and drizzle some vegetable oil.
3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon.
4. Cook it for 1 to 1½ minutes until the bottom gets golden brown and crispy.
Turn it over with a spatula or flip it.
5. Lower the heat to medium and cook for another 1½ minutes.
Turn it over one more time and cook for 30 seconds before transfering it to a serving plate.
ref: https://www.maangchi.com/recipe/kimchijeon
