韓式泡菜煎餅 Kimchi Pancake 김치전






韓式泡菜煎餅 Kimchi Pancake 김치전


餓了就動手做一些簡單的去吃~ 打開雪櫃,有什麼便弄什麼吧!

我一直以來都是這樣說,「美好的東西不一定要很複雜,而複雜的東西亦不一定是精彩的」。


“Wonderful things don't have to be complicated; complicated things don't necessarily make things more impressive."

Life is simple, just make the best out of what you have.

材料 Ingredients:

2 大塊 2 large pieces


— 泡菜薄餅 Kimchi Pancake —

  • 泡菜 Kimchi|175 g

  • 洋蔥(切末) Onion (Minced) |1/4 pc

  • 青蔥(切末) Scallion (Minced) |1 stalk

  • 麵粉 Flour | 70 g

  • 沾米粉 Rice Flour|20 g

  • 水 Water | 120 ml

  • 砂糖 Sugar|1/2 tsp

  • 鹽 Salt|1/2 tsp


— 沾醬 Sauce —

  • 豉油 Soy Sauce |2 tbsp

  • 蒜蓉 Minced Garlic | 1/2 tsp

  • 白醋 White Vinegar | 1 tbsp

  • 辣椒粉 Korean Chili Flakes | 1/2 tsp

  • 砂糖 Sugar|1/2 tbsp

做法 Directions:

  1. 先製作沾醬。把豉油、蒜蓉丶白醋丶辣椒粉和砂糖拌勻便可。喜歡的話,可加入麻油和青蔥。

  2. 製作粉漿。把泡菜、洋蔥、青蔥、麵粉、粘米粉、水、砂糖和鹽拌勻。如太濃稠,可加入少量水或泡菜的醃汁。

  3. 開中火,在平底鑊中加入菜油。把粉漿放到鑊中,盡量壓薄和壓平。煎若三分鐘後,反轉再繼續煎多數分鐘至香脆便成。


  1. To prepare the sauce, mix soy sauce, minced garlic, white vinegar, Korean chilli flakes and sugar together. If you want, you can add some chopped scallion and sesame oil.

  2. Make the batter. Put kimchi, onion, scallion, flour, rice flour, water, sugar and salt into a mixing bowl, mix well. If your batter is too thick, add a little bit more water.

  3. Turn on the heat, add oil into a frying pan. Pour your batter in and try to flatten it evenly and as thin as possible. Fry it for three minutes and flip it. Cook it for another three minutes until crispy, then it's done!

#AndyDark #ChefAndyDark #Dark_cooks #Dark_cooks_Korean #韓國料理

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