In Hangul, "gamja" means potato, and "jeon" means something dredged, then fried.I wanna hear you say, "Can something made just with potatoes really be this chewy and mochi-like?" ´ `)There's no flour used in this recipe, like regular chijimi Korean pancakes. It's totally different than those that use flour.Korean red chili peppers (medium fine grind) are not as spicy as Japanese ones.The aroma and taste is super delish!I recommend using it in stewed fish or simmered dishes.You can pile it on and it still won't be too spicy. Recipe by pegupepepe

This is my partner and my modified version of one of our favorite cookbooks Kimchi Chigae recipeshttps://www.justonecookbook.com/kimchi-chigae/

I have Korean “ibuddy” and we share our cuisines. This is his family recipe and I’m happy that I could to cook and eat it together with my wife. It’s really good tastes with rice. Rice here is for balance of strong tastes of kimchi ✌🏼🔥 #kimchi #vegan

I recalled the flavor of a Korean restaurant that I used to go to. After many tries of trying to find the right combination, I finally found it. By omitting eggs from the recipe, I was able to make restaurant-quality chijimi.If adding seafood, try with squid.After pouring in the mixture with the vegetables into the frying pan, use long chopsticks to spread it out before it hardens.Fry it slowly on medium-high heat using about 2 tablespoons of sesame oil until golden brown.You can choose between sauce 1) or 2).If you have a large bundle of chives, just use half. Recipe by Kichiri-monja

Mash up of two delicious sides/banchan! Konchijeu (Korean corn cheese) dresses up crispy potato skins to make the ultimate appetizer ;)

Thinking that the taste and color of the crab sticks would go well in chijimi, I gave it a go.If you aren't pressed for time, sifting the cake flour before adding it will help prevent lumping.My family prefers a light flavor, so we use vinegar soy sauce for dipping. Recipe by umemodoki

Chives, onions, and pancake powder are enough to make chives.I love the smell of chives that come up when I take a bite of thecrispy chives pancakes.If you are too lazy to cook, how about trying to make chive pancakes? it's super simple!

Always wanted to try this? No idea how? Here is a step by step on how to do this.This is rather time consuming, but oh so worth it. I made this one more veggie heavy, rather than noodle heavy, at least to give the impression it is a tad healthier 😊. I found in restaurants it is mostly noodles, because they are cheaper I suppose.Here is a note about this dish. Required, soy sauce and sesame oil. These two are the major flavor factors.Next is the glass noodles, which offer a slightly chewy texture which is hard to duplicate. But if only rice noodles or regular spaghetti noodles are available, go ahead and use that. The texture will be different, but the flavors should be good still.Sugar and garlic round out the flavors of this dishs basic flavors.Meat is actually optional, tofu can be used also, as well as chicken, pork, etc., Or none at all.The veggies are completely up to you. But the onions are pretty much a staple.The egg is usually for looks, and some only use the yolk for that bright yellow splash of color.This is typically NOT spicy, so it works for a lot of people. It can be a main course, or a side dish.The choice is yours.

This is my take on Korean Jap Chae (chap Chae). This is a light and healthy dish on its own.For better presentation use red capsicum, I just used what I had in my fridge. You can also add sliced shitake mushrooms.I enjoyed this with a spicy pork bulgogi.

I made the Korean-style dish "Jeon" with chicken breasts. I fried with a coating made from beaten egg and flavoring so that it doesn't need dipping sauce.Rinsing the chicken with running water washes off the bacteria. You can add any flavor you want to the beaten egg. I use one large frying pan and fry everything at the same time, but you can separate Step 2 into two equal halves and fry each batch evenly. Recipe by gingamom

Chung Moo Kimbab originated from Chung Moo province, Korea. Because Chung Moo was close to the coastal area, most men from there supported their families by working in the fishing industry.To pack lunch for their husbands, the women created this kind of Kimbab which consisted of plain rice wrapped in nori sheets accompanied by radish kimchi and pickled squid mixed with shredded radish.It was said that plain rice lasted longer in hot weather. Wrapped rice would be easier to eat on a rolling boat than unwrapped ones.Radish kimchi lasted longer than cabbage kimchi and pickled squid would also last longer because of its salinity.The radish would be left out to dry in the wind and sun before being used to make kimchi. The squids were sprinkled with salt and hung out to be half dried. The shredded radish would also be exposed to wind and sun to get rid of part of their water content.I guess the drier and saltier the foods are, the better and longer they can be kept.Besides, it would be messy to have juices from foods spilling all over one when one was eating lunch on a constantly rolling boat.I do not know exactly the reason why Chung Moo Kimbab is always served with a toothpick. Will have to search the answer for that. So don’t be surprised if you see a toothpick, not a pair of chopsticks, with your order of Chung Moo Kimbab.

These delicious dumplings are filled with kimchi, Wagyu ground beef, tofu, mung bean sprouts, onions, garlic, ginger, and soy sauce. Cooked in a bamboo steamer and then fried, these Korean kimchi mandu are crispy and flavorful! This dish works great as a bite-size appetizer when hosting friends and family!