The amount of kimchi depends on your preference. I used Kimchi from last year, but the cabbage was big, so I used that much because I thought I could use only 1/8 heads. You just need to set the right amount of kimchi.

Cut the kimchi pancake roughly with scissors.
You can cut it with a knife on the cutting board, but I didn't like the smell or color of the cutting board, so I held it and cut it with scissors.

Add sugar, which must be included in the sour kimchi dish.
If you add sugar to the sour kimchi, it neutralizes the sour taste of the sour kimchi.
Whether you make kimchi stew or stir-fry kimchi, add sugar when you use sour kimchi, whether you make kimchi fried rice.
If you like the sour taste of kimchi, you can use it as it is.

I'll cut the onions now.
Peel the onion and cut it in half and slice the onion as thin as possible.

Add sliced onions to kimchi and mix them together.

Prepare one green onion.
I only have green onions in the freezer, so I cut it a little thick, but if you use the whole thing, cut it thinly

Now add the flour.
To bake pancakes crispy, you can use frying powder together, not just pancake powder.
And increase the proportion of the frying powder.

I only used pancake mix.
I don't have any frying powder at home(Laughs)
And I used less pancake powder.
It's because I want to feel the taste of the main ingredient, as well as pajeon.
So I try to use as little flour as possible before.

And we caught a little bit of water.
I added kimchi soup.

Mix the dough well.

When the kimchi pancake is cooked, turn it upside down and cook the back side, too

You see the picture above, right???
Kimchi pancake is made with kimchi, right???
It's a significantly smaller amount of dough.
You can see clear kimchi everywhere.