To prepare this dish, chive, julienned carrot, and green pepper are mixed with flour and pan-fried in a flat, round, pancake-like shape. The pancake is then served with a vinegar-based

Stone-ground mung beans, sliced beef or pork, mung bean sprouts, fiddleheads, and cabbage kimchi mixed into a batter and shallow-fried on a griddle. Ground rice may be added to soften

Slices of well-fermented kimchi mixed into a flour batter and pan-fried. Finely chopped pork, squid, and clam meat may be added to the batter as well. 发酵完熟的辛奇切丝拌入面糊中煎制而成，还可加入猪肉丝，鱿鱼，蛤蜊 肉等。 發酵完熟的辛奇切成絲後拌入麵糊中，在鍋裡倒入油後煎製而成。 小麦粉の生地に熟成したキムチを入れて油で焼いた料理。豚肉の細切れやイカ、貝などを混ぜてもおいしい。

Flour-coated, egg-battered oysters pan-fried and served with a vinegar-based soy sauce. 将牡蛎裹上面粉和蛋液，放入锅中油煎，蘸醋酱油吃即可。 將牡蠣裹上麵粉與雞蛋后用油煎熟，蘸醬油醋吃即可。 カキに小麦粉と水溶き卵をからめ、油で焼いたもの。酢醤油を添えて食べる。 재료굴 100g, 미나리 50g, 실파 50g, 홍고추 2개, 조개살 50g, 밀가루 1컵, 찹쌀가루 1/2컵, 물 15컵,

Grated potato mixed with seasoning and shallow-fried on a griddle. The potato starch sediment is also salted and added to the batter. Ground rice can be added as well as

Peeled, parboiled, and dried sliced lotus root flour-coated, egg-battered, and pan-fried in an oiled pan. The chewy texture of lotus root makes this dish fun to eat. 莲藕去皮，用开水焯一下，捞出沥干水分后，裹上面粉和蛋液，放入平底锅中油煎即可，清爽酥脆的味道令人百吃不腻。 首先將蓮藕去皮，放入沸水中稍微焯一下，瀝幹水分後，裹上一層麵糊與蛋液，平底鍋中放油，煎製即可。酥脆的口感可謂一絕。 皮をむいたれんこんを熱湯でさっと湯がき、水気を切った後、小麦粉と卵の衣液にくぐらせて食用油をひいたフライパンで焼いたもの。サクサクした食感がいい。