By Chef
In a large mixing bowl, combine the flour and water. Stir until smooth and well combined to create a batter.
Add the chopped green onions, grated carrots, and chopped kimchi (if using) to the batter. Mix everything together until evenly distributed.
Crack the egg into the batter and mix until fully incorporated. Season with salt and pepper to taste.
Heat a large non-stick frying pan over medium heat and add 2 tablespoons of vegetable oil. Allow the oil to heat up until shimmering.
Pour 1/2 cup of batter into the hot oil, spreading it into a round shape with a spatula. Cook for about 3-4 minutes until the edges are golden and the bottom is crisp.
Carefully flip the pancake and add an additional tablespoon of oil around the edges. Cook for another 3-4 minutes on this side until golden and crispy.
Transfer the pancake to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining batter, adding more oil as needed.
Once all pancakes are cooked, serve warm with a dipping sauce of your choice, such as soy sauce or a vinegar-based sauce for extra flavor.
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By Chef
This recipe is ready in 30 minutes and features flour, water, green onions and other delicious ingredients. Contains 150 calories total.
In a large mixing bowl, combine the flour and water. Stir until smooth and well combined to create a batter.
Add the chopped green onions, grated carrots, and chopped kimchi (if using) to the batter. Mix everything together until evenly distributed.
Crack the egg into the batter and mix until fully incorporated. Season with salt and pepper to taste.
Heat a large non-stick frying pan over medium heat and add 2 tablespoons of vegetable oil. Allow the oil to heat up until shimmering.
Pour 1/2 cup of batter into the hot oil, spreading it into a round shape with a spatula. Cook for about 3-4 minutes until the edges are golden and the bottom is crisp.
Carefully flip the pancake and add an additional tablespoon of oil around the edges. Cook for another 3-4 minutes on this side until golden and crispy.
Transfer the pancake to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining batter, adding more oil as needed.
Once all pancakes are cooked, serve warm with a dipping sauce of your choice, such as soy sauce or a vinegar-based sauce for extra flavor.
Calories per Serving: 150
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