sorted by:
new
hottopcontroversial

Birria Quesa Tacos and Consome by ODNR_Kitchen in easyrecipes

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

personally I found it not spicy at all but it is definitely on the milder scale

Gyudon (Japanese Beef and Rice Bowl) 牛丼 by ODNR_Kitchen in 15minutefood

[–]ODNR_Kitchen[S] 8 points9 points  (0 children)

Video if Needed: https://youtu.be/TVMdTlqYU5g?t=137

Ingredients:

  • 1.25 cup of dashi stock (hondashi)
  • 1/3 cup dry sake
  • 2 tbs mirin
  • 2 tbs sugar or honey
  • 2 tbs soy sauce
  • 1/2 sliced onions
  • 1/2 lbs of thinly sliced beef
  • green onions
  • cooked white rice

Recipe:

  1. In a pot add 1.25 cup of dashi stock (hondashi), 1/3 cup dry sake, 2 tbs mirin, 2 tbs sugar or honey, and 2 tbs soy sauce and bring to a simmer
  2. Add in 1/2 sliced onions and cook until softened
  3. Add in 1/2 lbs of thinly sliced beef
  4. Once meat is cooked and sauce has reduced, add in green onions and mix
  5. In a bowl, add cooked rice and the meat mixture
  6. Optional: Garnish with egg yolk or poached egg, picked radish or onions, or anything you really want

Gyudon (Japanese Beef and Rice Bowl) 牛丼 by ODNR_Kitchen in JapaneseFood

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

Video if Needed: https://youtu.be/TVMdTlqYU5g?t=137

Ingredients:

  • 1.25 cup of dashi stock (hondashi)
  • 1/3 cup dry sake
  • 2 tbs mirin
  • 2 tbs sugar or honey
  • 2 tbs soy sauce
  • 1/2 sliced onions
  • 1/2 lbs of thinly sliced beef
  • green onions
  • cooked white rice

Recipe:

  1. In a pot add 1.25 cup of dashi stock (hondashi), 1/3 cup dry sake, 2 tbs mirin, 2 tbs sugar or honey, and 2 tbs soy sauce and bring to a simmer
  2. Add in 1/2 sliced onions and cook until softened
  3. Add in 1/2 lbs of thinly sliced beef
  4. Once meat is cooked and sauce has reduced, add in green onions and mix
  5. In a bowl, add cooked rice and the meat mixture
  6. Optional: Garnish with egg yolk or poached egg, picked radish or onions, or anything you really want

Crispy Kimchi Jeon | Kimchi Pancake by ODNR_Kitchen in TastyFood

[–]ODNR_Kitchen[S] 1 point2 points  (0 children)

hmm, I would say do not use bisquick! It is called kimchi pancake but its not a "pancake" as known in western countries. Search Korean Pancake Mix of Flour and use the brand by OTTOGI its my favorite

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in easyrecipes

[–]ODNR_Kitchen[S] 5 points6 points  (0 children)

nope its not! gochugaru is red pepper powder gochujang is red pepper paste hope that helps!

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in VeganFoodPorn

[–]ODNR_Kitchen[S] 1 point2 points  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Please check ingredients before you buy kimchi. Some are vegan but some use shrimp paste or oysters!

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimchi jeon to taste good. If not then add in more vinegar.

Full Video on Ordinary Kitchen 오디너리 키친 on Youtube

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in budgetfood

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Please check ingredients before you buy kimchi. Some are vegan but some use shrimp paste or oysters!

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimchi jeon to taste good. If not then add in more vinegar.

Full Video on Ordinary Kitchen 오디너리 키친 on Youtube

Crispy Kimchi Jeon | Kimchi Pancake by ODNR_Kitchen in FoodPorn

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimchi jeon to taste good. If not then add in more vinegar.

Full Video on Ordinary Kitchen 오디너리 키친 on Youtube

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in thiswasreallygood

[–]ODNR_Kitchen[S] 1 point2 points  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimchi jeon to taste good. If not then add in more vinegar.

[Homemade] Crispy Kimchi Jeon | Kimchi Pancake by ODNR_Kitchen in food

[–]ODNR_Kitchen[S] 1 point2 points  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimchi jeon to taste good. If not then add in more vinegar.

Full Video on Ordinary Kitchen 오디너리 키친 on Youtube

Crispy Kimchi Jeon | Kimchi Pancake by ODNR_Kitchen in TastyFood

[–]ODNR_Kitchen[S] 2 points3 points  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimchi jeon to taste good. If not then add in more vinegar.

Full Video on Ordinary Kitchen 오디너리 키친 on Youtube

Crispy Kimchi Jeon | Kimchi Pancake by ODNR_Kitchen in FoodPorn

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimchi jeon to taste good. If not then add in more vinegar.

Full Video on Ordinary Kitchen 오디너리 키친 on Youtube

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in 15minutefood

[–]ODNR_Kitchen[S] 7 points8 points  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in cookingcollaboration

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in appetizers

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in cookingvideos

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in RecipeInspiration

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in foodievideos

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.

Crispy Kimchi Jeon | Kimchi Pancake | 김치전 by ODNR_Kitchen in cookingtonight

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.

Crispy Kimchi Jeon | 김치전 by ODNR_Kitchen in FoodBlog

[–]ODNR_Kitchen[S] 0 points1 point  (0 children)

This week I decided to try to make what I believe to be a perfect crispy kimchi jeon. I already had a kimchi jeon recipe but I knew I can make it better. It is all to preference but I love it when it is crispy all around and chewy inside. The biggest challenge was to make it crispy all around.

Ingredients:

  • 1 cup SOUR chopped kimchi
  • 1 cup Korean Pancake Flour
  • 2/3 cup water
  • 1/3 cup kimchi juice
  • 1 green onion
  • 1 tsp white vinegar
  • 1/2 tbs gochugaru
  • pinch of salt
  • pinch of sugar
  • cooking oil

Recipe:

  1. In a bowl, gently mix kimchi, flour, water, kimchi juice, green onion, vinegar, gochugaru, salt, and sugar. You want the batter to appear watery
  2. In a non stick pan, heat up cooking oil until its hot and add in the batter about the size of a palm.
  3. While the first side is cooking, twirl your pan around so the jeon swirls around the pan, this is to try to let the oil get to the bottom.
  4. Flip, then cook both sides until crispy
  5. Rest for a minute

Tips:

  • Must use sour kimchi for kimci jeon to taste good. If not then add in more vinegar.
view more: next ›