Korean pancake


1 cup Korean Pancake mix
½ cup water
1 Cooking for Fun egg
100 g spring onion, thinly sliced
70 g Kimchi
2 tbsp Tops soybean oil
½ cup Tops soy sauce
¼ cup rice wine vinegar


  1. In mixing bowl. mix flour, water and egg together. Add spring onion and kimchi.
  2. Heat oil in a pan, pour in the batter and cook until both sides are golden brown.
  3. Cut into pieces and serve with soy sauce and rice wine vinegar.