Kimchi rice cake
Kimchi jangtteok made by cutting ripe cabbage kimchi and adding red pepper paste. The point of the taste is to remove the dryness and add a clean spicy taste by adding Cheongyang red pepper and kimchi soup. You may mix a little bit of soybean paste to suit your taste.
3 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • cabbage kimchi
    150 g
  • pan frying powder
    1 cup
  • Frying flour
    2 TS
  • Water
    120ml
  • an egg yolk
    1 ea
  • onion
    30 g
  • Cooking oil
    suitably
  • Kimchi
    2 TS
  • red pepper paste
    1 ts
  • Sesame leaf
    2piece
  • Cheongyang red pepper
    1ea
  • Young squash
    30g
Cooking Steps
STEP 1/3
Shake off the insides of the kimchi, slice it, turn the zucchini, cut it, and shred it finely. Slice onions thinly and cut them in half, and shred perilla leaves vertically in half. Chop the cheongyang peppers.
STEP 2/3
Put water, red pepper paste, and kimchi soup in a generous bowl and mix them well, then mix all the rest of the ingredients to make a dough.
STEP 3/3
Grease a heated pan with cooking oil and add a spoonful of dough one at a time to make it golden brown back and forth over medium low heat.
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