【超簡単な酒のつまみ】ちょい焦げが超旨い『たっぷりチーズのなんちゃってキムチチヂミ』How to make My version of Kimchi Korean pancake

【超簡単な酒のつまみ】ちょい焦げが超旨い『たっぷりチーズのなんちゃってキムチチヂミ』How to make My version of Kimchi Korean pancake

Good evening!
Today, we are going to make my version of Korean pancakes with just these 3 ingredients. Kimchi, cheese and bean sprouts.
Wooo!
It is very simple, but there is a knack to frying it.
Let’s begin!
Add some sesame oil.
Next, add in the bean sprouts.
There is quite alot in this bag,
500grams per bag, so about half will do.
Then, add in the kimchi.
The steps are very simple.
Stir fry it.
I usually get this brand, ‘KokuUma Kimchi’ in a big box.
I had no idea that they had small packs like this too.
This serving size is just nice for 1 meal.
Nice, just like this..
Once the color of the kimchi has been evenly spread,
add a little salt and pepper.
Next, add in a generous serving of mixed cheese.
Mix them up.
I’m making alot at one go this time,
But I think it will be easier to make half this volume at a time.
Mix them up.
The cheese will lump together at first, but that is totally fine. Just continue stiring.
The cheese will melt and be mixed with the rest of the ingredients.
Once it has been heated enough, the cheese will be baked nicely.
You might be worried about the looks and shape of it at first,
but it is fine like this.
It looks like this for now.
The moisture from the cheese and bean sprouts should be coming out about now.
Let this moisture evaporate while it cooks.
Once it has taken form, mix it up once again.
It will be able to shape up over and over again.
You can mix it up without worrying about that. It will shape up nicely later.
Carry on to squish it together.
Quite a lot of oil is coming out from the cheese.
Feels like I’m deep frying with cheese oil.
I am going to discard some of this excess moisture.
The taste will be a little too thick if I leave it in.
It looks like this once the excess moisture has been discarded.
I’m going to flip it.
But before that, I’m going to let the cheese harden just a bit more.
Personally, I like it when the cheese is a little charred.
I recommend it too.
I’m going to flip it.
Let the other side cook to a nice brown color too.
Like this.
As I have said earlier, the knack is to not worry about the shape/form at first.
Once the cheese starts to harden up a little, mix it up again.
It will be easier to form it up later when the cheese inside is harder.
At the start, the messier the better.
Once the cheese has a nice brown color and has been mixed well with the other ingredients,
it will be easy to shape up.
Take caution! If there is too much water remaining,
it is dangerous to flip it like this as the water might scatter everywhere.
Like this.
Let both sides become a nice brown color.
Quite abit of oil comes out from the cheese, so it will become crispy too.
I’m using mixed cheese this time. However, I feel that it is a little too oily.
So, if you feel that there is too much oil, you can discard it like what I did just now.
Or wipe it off with a kitchen paper.
Previously, when I made this, I used mozzarella cheese.
There wasn’t as much oil as this mixed cheese.
The quantity was just right.
The amout of oil will change with the type of cheese you use.
So it will be up to you to decide how much oil to keep or discard.
Now that both sides are a nice brown and crispy, Let’s eat!
Let’s begin eating!
Itadakimasu!
It looks just like the real Korean pancake!
Exactly!
I really love this!
Kou chan makes this from time to time.
Using kimchi makes it really delicious.
And the way the cheese has been done is really delicious!
They have merged back together even after I have cut them up.
Sorry for using my hands.
That’s okay!
The bean sprouts are making a nice sound!
Very delicious!
I love this slightly charred part.
Yeah! I feel you!
For the sake of the video, I did not let it get burned that much.
Personally, I think that if it’s a little burnt, it will be more delicious!
When it is this simple to make,
I think it will go very well with beer at night.
I would recommend this to those who are on a low-carb diet too.
As both the kimchi and the cheese has lost most of their moisture and become more concentrate,
The flavour is really rich, I think it will go along well with alcohol.
Look, it looks exactly like korean pancakes!
The kimchi is really tasty!
I love this!
And the bean sprouts are crunchy too.
This time, mixed cheese is being used.
But if it is mozzarella cheese, the taste will be totally different!
Mozzarella cheese is a little expensive though.
So, normally mixed cheese will suffice,
but if you want to pamper yourself with a sumptuous meal, try it using mozzarella too.
Mozzarella has a lighter taste to it.
Yes it does!
Last piece each, let’s finish this!
Kimichi is delicious. I really like this ‘KokuUma’ kimchi!
Last!
A cheese dish.
To wrap it up, today we made our style of Kimchi Cheese Korean Pancakes.
We used alot of cheese this time.
But you don’t have to use that much. It’s up to your own preference.
We added so much because we love cheese.
However if you use too little cheese, it wouldn’t harden up, so you have to take note of that.
If you add in kimchi, it becomes really really delicious!
I think it would go well with beer.
It’s really simple to make, try it as a beer snack.
Thank you for the meal!
Thank you for watching till the end!
See you next time! Bye! Bye!

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超簡単で低コストで出来るのも最高ですよね!!
ただ個人的にはモッツァレラのチーズがオススメですｗ

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