1 jar (10-12 oz) kim chee
1 lb ground beef
2 tbsp sugar
2 tbsp shoyu
1 1/2 tsp salt
5 eggs
1/4 c flour
3/4 c cornstarch
Drain kim chee, reserving 1/2 c liquid (if liquid is less than 1/2 c, use water to make up the difference). Chop kim chee and combine with ground beef. Combine remaining ingredients. Add to kim chee/ground beef mixture. Batter will be runny. Heat oil in skillet. Scoop 2 tbsp at a time and fry in skillet (flatten out a little) until brown on one side. Turn over and fry other side. Add oil as needed. Skillet should not be dry. Drain on paper towels.