Crispy And Cheesy Kimchi Cheddar Pancakes

[@josephlaporte228]

why do you not have a show on a main network or at least a streaming service.... you're genuinely the most entertaining chef around!

[@CarlaLalliMusic123]

i ask myself the same question ALL THE TIME

[@Andyt11]

Personally I think KZbin is good for her. She can create her own schedule and not feel pressured by the network to do certain things.

[@000euMJ]

​@@CarlaLalliMusic123😂😂😂

[@PassiveAgressive319]

I like Carla on KZbin

[@rickiebee6011]

Flashbacks to BA days.... mmmmm.... Carla should do what is best for Carla ❤❤

[@Lonelylitten]

Carla just made these and its amazing (DIP THEM IN THE NOOCH VINAGARETTE AMAZING ) I transcribed the recipe because it wasnt in the description: Kimchi pancakes Ingrediednts: wet: 3 tbsp kimchi juice 2 eggs 3/4 cup club soda (or water) 2 tsp fish sauce dry 90g ap flour 90g starch 2 tsp gochugaru (optional) filling: 6 oz sharp cheddar cubed 1/2 onion sliced pole to pole 10 oz kimchi instructions: whisk together the wet and dry ingrediants independantly. Add the wet ingredients to the dry and mix lightly (there should be lumps). Fold in the fillings Cook in a hot oiled skillet 3 at a time. (i did it on a ninstick pan on an 8 on my induction) just watch the video 🙂 store finished pancakes in 325 oven while cooking the rest

[@dAfoodie101]

also 2 teaspoons of fish sauce!

[@Lonelylitten]

@@dAfoodie101 good call! Forgot it to be honest because I left it out because the fish sauce in my kimchi

[@shaniadoud6819]

You make my whole week when you post a recipe. Thank you for speaking for Palestine thank you for being funny, forever thankful for real

[@DDizzleBig]

"I didn't have scallion so I used an onion" "It has eggs so its healthy" Carla is all of us, and I appreciate her for it.

[@jakeprewitt3009]

I love making jeon. One of my favorites is making what I call Reubenjeon. Basically same recipe, but sub Swiss cheese for the cheddar, sauerkraut for the kimchi, and add some corned beef and caraway seed.

[@matthewtoohey4103]

I love the satisfied 'mmm' sounds as you tuck in, Carla. No false modesty. What you made was delicious and you're not afraid to express your satisfaction. Love your work.

[@marwaabdelfattah1375]

I made this recipe twice… and everybody including my husband who doesn’t eat kimchi and my toddler LOVED it. What a genius recipe! I substituted the tapioca starch with arrowroot powder because it’s what I had and it worked so well. I served it with a soy sauce-rice vinegar-garlic chili oil and scallions vinaigrette. To die for.

[@queenelina5296]

I think that a drizzle of hot honey would work beautifully with these!

[@libbypetersen3523]

Ha! I was hearing "jawn" at first and was enjoying the Philly-flavor for a bit.

[@miseentrope]

Hmm. Philly-flavor jeon jawn.

[@cloudwatcher608]

I still remember back at BA when you all did the grilled cheese episode, I remember saying out loud to myself that I would definitely make a kimchi grilled cheese and when I got to your section and you made a delicious looked kimchi grilled cheese! I thought, "that's why Carla is my favorite"

[@PatronOfTea]

One of the ultimate comfort foods for me 😍 I like adding green onions to the batter, cut lengthwise, to add some freshness 🌱

[@nelb9403]

omg YES. These look soooo good. Cheddar makes total sense. Jeon is amazing reheated in a skillet or air fryer the next day. Also could add garlic chives which have their own jeon version and also is used in kimchi a lot.

[@FishareFriendsNotFood972]

Cutting food with scissors is unexpectedly satisfying, I suggest everyone gets a good pair of kitchen shears

[@ShinyFeral]

Those look SOOO good. Thank you very much for teaching us how to make them.

[@judyweinstock9972]

OMG! Made these for dinner last night. Subbed in gochujang for gochugaru. I was "MMMing" just like Carla. So easy. The best thing I've made (eaten) in a while.

[@welfareprincess]

For vegetarians, if you can find Yondu at your local Korean market, that is a great fish sauce substitute! It has great umami and depth :)

[@JK-fy8mu]

i got mine from amazon! it's amazing

[@maebyfunke3628]

I LOVE LOVE LOVE Kimchi Kooks. I was so stoked to discover their storefront is just a block away from us in Bay Ridge. The best kimchi I've been able to buy in NYC, imo.

[@tenyouusness]

I actually appreciate so much how you noted what wasn't conventional to this dish and what you were changing. To me it didn't come across as "this is better than the traditional way" but rather "this can be good too." It's grating sometimes to see Korean food misrepresented or taken in a trendy direction that ignores the Why of how things are traditionally done, but even without your friend to back it up, this recipe seems great.

[@normalaaaaaaaaa]

Just made this ❤️‍🔥 I had to tell people about it. Shared with the my housemate and they also confirmed, soo good.

[@macaoron]

50/50 soy sauce and rice vinegar has always been my go-to dumpling dipping sauce! I would imagine a drizzle of Kewpie mayo over the pancakes to offset the spice could also be amazing!

[@ssl9779]

Haemul is Korean for seafood. It can be any seafood but it's usually squid or octopus. There are fancies ones with scallops or abalone.

[@bethhelminiak5063]

Definitely going to try this! And I just love your nails in this video! So pretty - totally giving Summer garden!

[@necroJah]

Love always! Love the variations and explanation! Best cooking show!

[@Oltoir]

FYI, apparently 'haemul jeon' are seafood pancakes. "..a savory pancake made with a variety of seafood, vegetables, and a batter of flour and eggs. It's pan-fried until crispy and often served with a dipping sauce made from soy sauce, vinegar, and other seasonings. It's a popular dish, especially during special occasions and holidays in Korea."

[@laxin8]

Oh your pronunciation is fine :) And about the chili crisp or hot garlic, Korean food doesn't stand on ceremony; you do you.

[@rebusbiggsesq.3666]

I’m glad everyone in the comments is definitely really Cool and Normal about things like pronunciation.

[@cloudwatcher608]

Honestly, it's not easy to romanize Korean so if someone hasn't studied hangeul it's going to be hard to pronounce words accurately. That being said, you can learn hangeul in a couple days with some effort and it's pretty fun to be able to read Korean.

[@three-cats-photography]

Holy crap these look amazing. Can't wait to make them!

[@rickiebee6011]

I am going to make this!

[@unit--ns8jh]

This sounds awesome 🤤 I love kim chi so this must be good. Always gotta shout out my wonderful coworker who has no issue with me stinking up the office with kim chi for lunch 🙂

[@dianehutchinson9257]

Ooof, that looks so delicious 🤤

[@makynnasproule3078]

Holy crap this looks so good! Can’t wait to try!

[@vbhvsgr]

If you were to make this with Parmesan, would that make it a Parmajeon?

[@stacybraun7587]

These look amazing! I'm thinking it would be delish to dip them in some kewpi 🙂!

[@swmrgirl9979]

"and it has eggs so it has, um, it's healthy" LOL

[@peraltarockets]

Fieldwork Day Money is my N/A go to on a hot day now. Would go great with these.

[@ewtam24]

Wow! Thank you!!! 🙏🏼

[@Superfuntimejazz]

Omg that looks good. Soooooo want to try this 😋🤤🤤🤤

[@dAfoodie101]

“this has eggs so it’s healthy!” me about cake

[@Thunderbull]

As a Korean person I can assure you Korean people love cheese in our jeon. This looks delicious 😊

[@ethancn]

Carla STAYSSSSSSS feeding us

[@jeffcue5808]

Carla, that looks amazing. I’ve just recently found your channel, I ❤You. 😊 You are the female version of me. You crack me up in every video. 😂 keep up the great videos. I’m going to have to try this recipe. Gravitas, great word! Jeff from California.

[@SR-no8sr]

What about pre-making them and reheating them in the air fryer?

[@DWANER986]

Ive been looking for a reasom to buy MORE kimchi

[@kahalabray2391]

If we use scallions do you recommend we leave the whole? Or how should we cut them?

[@Motomamiiiiiiiiiiiiiii]

You’re such a cool person

[@PullthaleverKronk]

Could see myself washing some down with an orange Fanta with crushed ice 😋

[@christinehyein]

I make kimchi jeon at home all the time! Now I’m dying to make it with sharp cheddar. Thank you for the recipe! Also fun fact: my last name is 전 “jeon” 😅

[@cloudwatcher608]

It's totally not traditional but I feel like these would be delicious with a chive sour cream 🤤

[@stacybraun7587]

Ohhh 👀👀 I love that idea!

[@oeb39th]

I think tapioca is known as cassava too- if that helps with getting the right flour.

[@Galactic123]

Kimchi is in almost everything I love nowadays

[@maxwellbabigian]

most parts soy, less part rice vin, more less part: gochugaru, fish sauce, even more less part: msg, white pep, sugar. garlic if youre feeling funky. taste for salt (actual salt if needed, not soy)

[@nakhunchumpolsathien4861]

Kimchi day

[@evanang9070]

Sub AP flour with rice flour for extra crisp ✨

[@nakhunchumpolsathien4861]

🎉🎉🎉🎉

[@Ray-xv7rh]

Yes... mmmmmmmmm yummy 😅😅

[@AlicjaChojecka]

looks ridiculous, but I would eat that!

[@galaxy_mosaic3587]

the pronunciation would be "juhn" rather than "john" for the pancake part. in recipes that I see in English, they usually write it phonetically like jeon. I like the idea of the cheddar cheese. at first I was confused why so many ramen videos included melted cheese but finally realized it was for additional umami. I guess it took a while to understand how different cultures add umami to their dishes...

[@maximtitan5504]

nice you made jeon

[@ninascerbo9853]

Hi, Carla. Love your channel. You're cool and funny and your food is so inventive. Special request: Please demand that KZbin revert to the old layout with the description below the video. The new layout with the description on the right makes it impossible to see all the written content. The "more" button doesn't reveal the full description, but instead opens a "chapters" box that is completely unhelpful. The right sidebar is too wide, and makes the video image smaller than with the previous design. Thank you.

[@Troglodyte]

When it comes to recipes, I really love riffing with whatever ingredients you might have...with caveats. I think you should always make a recipe "as written" at least once so you can compare it with future attempts. Otherwise you might look down on a good recipe because you used a subpar ingredient, or you might never try the original recipe with the better ingredient, because you convinced yourself that you made a genius substitution. Also, at a certain point it becomes a Ship of Theseus sitch, so if you change enough ingredients, you're better off renaming it than going with the original name and confusing people.

[@evanang9070]

Sub AP flour with rice flour for extra crisp ✨