Hi everyone! Finally, I feel and can say that I’m back into my routine for posting recipes. I got so many supportive comments on my YouTube videos recently and that really encouraged and motivated me to plan for the next recipe. 🙂 My blog viewers seem not as active as YouTube subscribers and I can totally understand it. It can be because of my irregular posting and posts for a long time on the website. I apologize about it again. Please leave a comment and let me know that you are still visiting my website. hehe I will be very happy to talk to you here as I do on YouTube.
Today I will show you another successful recipe – Korean style onion rings. If deep fried food wasn’t so unhealthy, I would make it more often since it is so delicious and addictive. I’m excited to show you how to make these extra crunchy and delicious onion rings. The secrets for tasty and crunchy onion rings follow. Try them someday.
Yield: 3 Servings
Short Korean Lesson
- JilTu (질투) = Jealous
- BuReoUm (부러움) = Envy
- 3 Small Sized Onions (½ lb)
- ½ Cup All Purpose Flour (½ tsp Salt)
- 2½ Cups Korean or Japanese Bread Crumbs
- Some Cooking Oil for Deep Frying
- ¼ Cup All Purpose Flour
- 2 Eggs
- 2 Tbsp Water
- ¼ tsp Salt
Obtain 3 small onions (½ lb). Peel off the skin and cut off the both ends. Slice the onion into about ¼ inch thick rings. Separate each piece of the slices.
Put ½ cup of all purpose flour and ½ tsp of salt in a large zipper bag. Shake it to mix the flour and salt.
Add all the onion rings in the flour bag. Shake it gently to coat the onion with the flour evenly. This is my special tip to make it easier and less messy. The flour coating will help the batter stick to the rings better.
To make the batter, combine all the ingredients for the batter in a mixing bowl.
Mix everything well. The batter will have a runny consistency.
Dip a flour coated onion ring into the batter. When you take it out of the batter, pause for a second to let the excess drip off.
Put about about 2½ cups of Korean bread crumbs on a plate, bowl, or in a large sized zipper bag. I prefer to use a zipper bag for this step since it’s easy and clean. Put the batter dipped onion rings to the bread crumbs.
If you use a zipper bag, put several onion rings into the bag at once and shake them gently to cover them with the bread crumbs evenly. Be careful not too shake to hard, or the onion rings can break.
Pour a lot of cooking oil in a wok or pot and preheat the oil to 365 F (medium-high). To check if the oil is ready for deep frying, drop few pieces of bread crumbs in the heated oil. If the bread crumbs float to the surface right away, the oil is ready. Put some of the onion rings into the oil.
Fry the onion rings for about 4 minutes, or until both sides become nicely golden brown. Take the fried onion rings and place them on a plate with some paper towels to soak up some of the oil.
Many Koreans dip the onion rings in ketchup. You can dip it whatever sauce you have or like. I made a horse radish dipping sauce by combining some creamy horse radish paste, mayonnaise, ketchup, paprika powder, and ground cayenne pepper. If you try this someday, please tell me what you think. Enjoy!