Philly-based chef Chris Cho’s recipes, including the popular kimchi pajeon, are blowing up online
It’s no secret that quarantine has driven many to TikTok, where the infinite scroll of entertainment is a lulling balm to anxiety, boredom, or stress. But it can also be a source of inspiration — especially if you follow Chris Cho, the chef and co-owner of Seorabol in Philly. Chef Cho’s TikTok account is filled with cooking demos, in which he showcases approachable recipes with close-ups on the ingredients and endlessly entertaining, energetic commentary that’s earned him piles and piles of fans — almost 900,00, to be precise.
The chef’s kimchi pancake TikTok, demo’ing the popular pancakes that are also served at Seorabol — “some of the best pajeon pancakes I’ve had,” according to the Philadelphia Inquirer’s restaurant critic — has 122.7K likes and rising. So Cho joined Eater’s Instagram Live, part of our Eater at Home series, to give us a more in-depth walk-through of the recipe, which you can find below.
@chefchrischo How to make Kimchi pancake #quickrecipes #healthyrecipe #recipe #cooking #koreanfood #tiktokchef #tiktokfoodie #pancake #kimchi #fyp #chefchrischo
♬ original sound - chefchrischo
Kimchi Pajeon (Kimchi Pancake)
Time: 10 minutes prep, 20 minutes cook
Serves 2
Pancake mix:
1⁄2 cup of all-purpose flour
1⁄2 cup of potato starch
1⁄3 cup of kimchi juice
1⁄3 cup of water
1⁄4 teaspoon of garlic (minced)
1⁄4 teaspoon of sesame oil
1 egg
1 cup of kimchi
1⁄4 onion
2 scallions
1⁄2 cup of pork butt
Salt to taste
Dipping sauce:
2 tablespoons of soy sauce
1 tablespoon of water
1⁄4 tablespoon of vinegar
1⁄4 tablespoon of red pepper flakes
1⁄5 tablespoon of sugar
Sesame seeds (optional)
Chopped scallions (optional)
In a bowl, make the pancake batter by adding all the ingredients together: all-purpose flour, potato starch, kimchi juice, water, egg, minced garlic, sesame oil, and salt to taste. Whisk well.
Add the rest of the ingredients and mix well: kimchi, onion, scallion, pork butt.
Heat the frying pan for about 15 seconds at high heat. Add vegetable oil and make sure it’s spread evenly through the pan.
Evenly spread the pancake mixture on the frying pan. With a ladle, make the perfect circle shape. Cook the pancake mixture on a high heat for 1-2 minutes until lightly brown.
Flip over the mixture and with a spatula, push it down so it evenly spreads and with even thickness. (Tip: It’s a pancake, not a pizza!) Cook the other side until it’s lightly brown.
When lightly brown, lower the heat and flip the pancake every one minute until the center is evenly cooked. (Tip: Lightly poke into the pancake to see if it makes the crispy sound.)
When both sides are cooked, slice it into 8 pieces like a pizza, and the kimchi pancake is ready to be served.
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