EXTREMELY Easy and Delicious Kimchi Pancake! | Kimchi Jeon | 김치전 #shorts
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EXTREMELY Easy and Delicious Kimchi Pancake! | Kimchi Jeon with Costco kimchi | 김치전 #shorts
Ingredients
1 cup of kimchi 김치 1컵
half cup of flour 밀가루 반컵
half cup of corn starch 전분가루 반컵
2 scallions 쪽파 2개
a bit of onion 양파 조금
1 teaspoon of sugar 설탕 1 작은술
3/4 cup of water 물 3/4컵
#kimchipancake#kimchijeon#howtomakekimchipancake#김치전#costcokimchi
Die wahre koreanische Delikatesse ist Kim-Chi. Das Geheimnis liegt im Reismehl.
Hallo zusammen, Freunde.
Willkommen auf meinem Kanal.
Heute werde ich Ihrem Wunsch nachkommen, eine echte koreanische Delikatesse, Kim-Chi, herzustellen. Das Geheimnis des Kochens von Kim Chi in Reismehl.
Koreanisches Kohl-Kim-Chi ist ein knuspriger, leckerer und herzhafter Snack.
Sie werden dieses einfache würzige Chinakohl-Rezept lieben.
Ein schnelles Rezept, das jeder kochen kann. Dieses leckere Rezept, nach dem ich Kim Chi koche, wird jeden lieben, der es probiert.
Kochrezept und Zutaten:
4-5 Chinakohl.
Kohlwurzeln, schneiden und halbieren.
Schnitte mit einem Messer machen.
kohl in kaltes Wasser tauchen.
dann belasten.
Grobes Salz.
jedes Kohlblatt salzen.
30 Minuten stehen lassen.
Den Kohl umdrehen und umfüllen.
weitere 30 Minuten stehen lassen.
bis jetzt kachen wir Reisbrei.
600 ml Wasser.
2 Esslöffel Reismehl.
7-8 Minuten bei schwacher Hitze kochen.
2 Esslöffel Zucker.
abkühlen lassen.
4 Radieschen.
1 Karotte.
2 Birnen.
1 Bund Frühlingszwiebeln.
1 Zwiebel.
220 g Knoblauch.
80 g Ingwer.
400 g scharfe Paprika.
150 mi Austernsauce.
Kohl noch einmal umdrehen und weitere 30 Minuten ziehen lassen.
So sollte die Flüssigkeit den Kohl verlassen.
Kohl in kaltem Wasser abspülen.
Wechseln Sie das Wasser.
Den Kohl noch einmal in kaltem Wasser abspülen.
Kohl abseihen.
Verteilen Sie jedes Grünkohlblatt und fügen Sie Gemüse hinzu.
nach 1 Woche können Sie mit dem Essen beginnen.
Tiefgekühlt lagern.
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es wird dir nicht schwer fallen, aber ich freue mich sehr.
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Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners
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✨ In This Video…
My Knife
Boos Cutting Board
Yondu Sauce
Korean Soup Soy Sauce
Korean Kimchi Sea Salt
Gochugaru (Coarse)
Maesilaek, Korean green plum extract
???? Music
Music by Jennifer Chung - Better Today Than Yesterday -
???? Geotjeori
Ingredients
4 lb napa cabbage
3 cups cold water
1/2 cup Korean kimchi sea salt or 1/3 cup regular sea salt
10 to 12 cloves garlic, chopped
8 tbsp gochugaru, Korean red pepper flakes
2 tbsp yondu, fermented vegetable sauce, or vegan fish sauce
1 tbsp Korean soup soy sauce or Tamari
3 tbsp Maesilaek, Korean green plum extract (you can substitute with apricot or apple jam)
4 to 6 green onions, cut into halves lengthwise then cut into 2 inch long pieces
2 tsp sesame seeds
1/4 to 1/2 tsp salt to taste
FTC: This video is not sponsored. Some of the links above are affiliate links, which means I may earn a small commission if anyone purchases through the links. This helps support my channel so I can continue to create videos for you!
30 Minute Cucumber Kimchi
Korean cucumber kimchi is a spicy and refreshing side dish that takes much less time and effort as traditional cabbage kimchi. It's a great addition to any Korean dinner table and can be enjoyed with a bowl or rice, stew, and several other side dishes. You can even enjoy it by itself as a refreshing cucumber pickle salad if you so desire. All you need is 30 minutes and you're on your way to enjoying this delicious Korean banchan.
Recipe available at costcokitchen.com
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KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (통배추김치 막김치) キムチ
#kimchi #김치 #napacabbagekimchi
This SMALL BATCH Kimchi recipe includes both Quartered/Unsliced-Kimchi (통배추김치) & Sliced Kimchi (막김치). BONUS: Fresh Kimchi Recipe (Geotjeori: 겉절이); Instant Kimchi
This traditional napa cabbage Kimchi is called Tongbaechu-Kimchi: 통배추김치 OR Baechu-Kimchi: 배추김치. Also known as Pogi-Kimchi: 포기김치.
????INGREDIENTS 재료
6 lbs (2.7 kg) Napa cabbage(s) 배추
Starch Gravy/Pul/풀:
1/2 Cup All-Purpose Flour, Sweet White Rice Flour or Cooked Potato 밀가루나 찹쌀가루
2 Cups Water 물
Kimchi Paste:
1.5 Cups 컵 Korean Red Pepper Flakes, Coarase/GoChuGaRu 고춧가루
1/3 Cup 컵 Korean Beef Bone Broth/사골육수/ShaGolYookSu *Substitution: Dashima broth or water
1/4 Cup 컵 Fish Sauce/멸치액젓/MeolChiYekJeot
1 Tablespoon 큰술 Korean Plum Extract Syrup (MaesilChung 매실청) *Substitution: Honey
1 Tablespoon 큰술 Salt Brined Shrimp (Saeu-Jeot 새우젓)
????Homemade Salt Fermented Shrimp➡️
Optional Ingredient: 0.5 Gram Packet Artificial Sweetener 누슈가 *Substitution: Monk Fruit sweetener, honey or brown sugar
Salt-Brining Napa Cabbage:
Approximately 1/2 Cup 컵 Coarse Sea Salt or Kosher Salt (For Fast Method)
For Slower-Method, additional Brining Salt/Coarse Kosher Salt is needed
MUST-HAVE VEGETABLES
4 to 5 Scallions/Green Onions/파/Pah (cut into 1 to 1.5 inches in length): If you are not adding the up-grade vegetables listed below, double the number of scallions
6 to 8 Garlic Cloves/마늘/MaNul
Fresh Ginger (less than thumb size)
2.5 - 3 inches section of Korean radish (Mu 무) cut into sticks *Substitution: 6 - 8 Round pink/red radishes. The radish is just as important as the napa cabbage when making authentic-traditional kimchi.
1 Small Carrot 당근/DangGheun
1/4 Medium Size Onion 양파/YangPa
1/4 Korean Pear (배/Bheh) - (onion and pear similar in amount) *Substitution: Sweet ripened pears or apples
UP-GRADE VEGETABLES
4 to 6 Garlic Chives/Chinese Chives (BuChu 부추)
3 to 4 YeolMu/열무 (Korean leafy radish leaves) - Baby radish greens. *Substitution: Use the leafy greens from the round pink/red radishes
UP-GRADE PROTEIN
2 Slices Fresh Squid (O-Jing-Uh 오징어)
OR/AND
6 to 8 Fresh Oysters (Gul 굴) Small/Medium Size
Fresh & Crunchy Kimchi (Geot-Jeori 겉절이)
1/2 Cup Kimchi Paste
1/2 Tbsp Fish Sauce
1/2 Tsp Honey or Plum Extract Syrup
BONUS: Ferment Pork Belly Meat With Kimchi For 2 Weeks To Make The TASTIEST & SUPER MOIST Pork Belly Kimchi Stew➡️
1 lb Raw Pork Belly Slab
1 Tablespoon Coarse Salt
About 1 cup of Kimchi Paste to coat the pork belly slab
2 Quarters of Napa Cabbage dressed with Kimchi Paste OR 5 - 6 cups of sliced kimchi)
????SHOP???? ESSENTIAl Kimchi Ingredients & Kitchen Gadgets here➡
Includes more kimchi-making info, kimchi storage & fermentation info, and more kimchi-making tips➡️
No need to feel intimidated about making Kimchi! Today, I will walk you through each step of making Kimchi. YES, you can EASILY make DELICIOUS AUTHENTIC KIMCHI at home.
Time Codes:
00:00 Intro
02:30 Shopping Tips
03:43 Cutting Napa Cabbage
04:50 Salting, Brining & Washing
11:13 MUST HAVE & Up-Grade Kimchi Ingredients
18:00 Kimchi Paste Making
24:30 Kimchi Storage & Fermentation
25:10 Fresh & Crunchy Unsalted-Brined Kimchi: GeotJeori 겉절이
25:50 BONUS: Kimchi with Fresh Oysters & Pork Belly
26:15 Kimchi Storage & Fermentation
26:55 Mini Kimchi Eating Show/Mukbang
⭐️WATCH More Korean Recipes Playlist
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Please take a photo of your kimchi when you make it, posted it on your social media, and TAG @ModernPepper
Helen
How To Make Kimchi At Home...Easy Mode, Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again. P.S. If you've never had kimchi before...Now's the time, The real Korean delicacy is kim chi. The secret lies in the rice flour, Today I am going to grant your wish to make a real Korean delicacy, kim chi. The Secret of Cooking Kim Chi in Rice Flour. Korean cabbage kim chi is a crispy, tasty, and hearty snack. You will love this easy spicy Chinese cabbage recipe. A quick recipe anyone can cook. This delicious recipe, which I use to cook Kim Chi, will be loved by everyone who tries it, rezept, rezepte, einfaches rezept, leckeres rezept, schnelles Rezept, Kohlrezept, Chinakohl, leckerer Pekingkohl, leckeres Kohlrezept, Salat, leckerer Salat, leichter Salat, schneller Salat, Krautsalat, Winterjause, Koreanischer Snack, Essen, koreanisches Essen, koreanischer Snack, würzig, lecker, appetitlich, Kimchi, leckeres Kimchi, Kimchi auf Koreanisch, Delikatesse
Chagi | Kimchee Noodles
Ingredients
• 1 (8 oz.) package Rice stick noodles
• 1/2 cup Kimchee base
• 1 tbsp. Sugar
• 2 tbsp. Rice vinegar
• 2 tsp. Sesame oil
• 1 1/2 cup Cucumber, sliced
• 1 1/2 cup Daigo, sliced
• 1 tbsp. Sesame seeds, toasted
Directions
Bring water to a boil in a large pot. Add rice stick noodles and cook until noodles soften, about 2-3 minutes. Once cooked, remove noodles from the pot, strain, rinse to cool, and set aside for later.
In a separate bowl, combine kimchee base, sugar, rice vinegar, and sesame oil. Whisk to combine.
Pour the mixture over the cooled noodles, add cucumber, daigo, and sesame seeds. Toss to thoroughly combine.
Serve and enjoy.