Spicy Chan weekend... I decided to make red pepper paste rice cake. After the holidays, I'm practicing cold scallions. Of course, I do grocery shopping little by little, but if possible, I take out ingredients from the refrigerator and make it. I put pancake powder and frying powder one by one in a paper cup and added a generous spoon of red pepper paste.

If you mix it well, a red dough is completed.

I cut the remaining chives, carrots, saesongi mushrooms, and cheongyang peppers into big pieces and put them in here. (Onions and pumpkins became sticky because they had a lot of water. I like any vegetables with less watery.)

It's not a pancake, but I'm going to eat it as a cold dish, so it's a bit thicker than the pancake batter. We don't season it separately, but just use red pepper paste.

Grease the pan and add one spoon at a time and place it in the pan so that it is easy to eat.

The color is not that dark, but it's spicy with Cheongyang chili, so I wanted to taste it.

It's best to put the dough in a container and put it in the refrigerator without making a lot and serve it little by little right before eating it.

The spicy Cheongyang chili pepper is the best.