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
Video Instructions
Main Ingredients
- 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
Batter Ingredients
- ¼ Cup All Purpose Flour
- 2 Eggs
- 2 Tbsp Water
- ¼ tsp Salt
Directions
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!
I still read your website! 🙂 I have it in my blog reader app and I get so excited when a new post from you appears. I really appreciate how easy you make your recipes to follow and always show everything step-by-step. My family enjoys trying different Korean foods that I’ve made from your recipes. Anyway I love your site. Hope you and your family are doing well! 🙂
hi Kendra,
YAY!!! it is a relief to hear that you are still reading my website. hehe We are doing all great. Thank you and please share your experience for Korean cooking with us more.
Hi Aeri! I love your blog, so I’m very glad you have started posting again 🙂 I have tried several of your recipes, although I’m vegan, so I have to make some adjustments. Often I use eggplant/aubergine to substitute for meat!
I like reading about how different dishes would be served in Korea, especially dishes that have special significance like the soup with rice noodle cakes to celebrate the new year.
hi Benoit,
Thank you for trying my recipes. I bet you try to eat healthy and clean. I hope you can find vegan-friendly recipes also here. 🙂
Hi, Aeri! I really enjoy all your recipes, and I can tell that you put a lot of effort into your blog. Thank you!
hi Mica,
Yes, it does ask for effort and time but I enjoy what I’m doing. 🙂 Thank you very much. Hope to see you more often.
Just wanted to let you know that ur recipes (and the way you explain them) are awesome! I’m an indian guy who got into korean food in college. when I moved to a place where I could not find my soon doo boo jjigae I decided to try making it myself and that’s when I came across your website. By now I’ve tried the kimchi tuna jjigae, ttoekbokki, royal ttoekbokki and the tofu-kimchi jjeon and loved all of them. I hope to some day make my own kimchi but have gotten busy lately so it’ll have to wait. Thank-you!!!
hi Samad,
Wow, I can see you are into Korean food. 🙂 Thank you for trying my recipes. btw.. how did you get started to like Korean food in your college? Happy to meet you. I have several Indian friends… we (My husband and I) like Indian food. 🙂
A classmate from LA introduced me to Korean food. I’m so glad I was open to trying it!
hi Samad,
That’s great. I hope you can find many Korean delicious food in the future here. 🙂 Thanks
I still read your website. I often come back to see if there are new dishes to try. This is my number one website for Korean cooking.
hi Leisha,
Thank you very much. It will be better whenever you come back, there are some new recipes…right.. sorry for my long absent again. Have a great day and weekend. 🙂
Yay! So glad I found you! We are in the process of adopting from South Korea and I wanted to have a few Korean dishes I knew I could semi make well! I’m still burning mac-n-cheese in my kitchen! But I won’t learn if I never try!! Any faves with the kiddos?
hi Amanda,
I appreciate your special love for your Korean baby. So it’s a girl or a boy ? How old is he or she ?? The food can be depends on their age… however.. here are lists of basic Korea food kids will enjoy. I will give you some links. ^^ http://aeriskitchen.com/2008/08/korean-bbq-bulgogi/
http://aeriskitchen.com/2008/12/kimchi-soup-%EA%B9%80%EC%B9%98-%EC%B0%8C%EA%B0%9Ckimchi-jjigae/
http://aeriskitchen.com/2008/10/ddeok-bok-ki-%EB%96%A1%EB%B3%B6%EC%9D%B4/
http://aeriskitchen.com/2008/09/tang-soo-yook/
http://aeriskitchen.com/2008/11/kimbap-%EA%B9%80%EB%B0%A5/
http://aeriskitchen.com/2010/05/roasted-seasoned-dried-seaweed-%EA%B9%80-%EA%B5%AC%EC%9D%B4gimgui/
Please feel free to ask me any questions about Korean food, culture, language for your kid. Thanks again. God bless you Korean baby and your family.
Dear Aeri,
Just wanted to drop a note to let you know how important your website is to me! I’m Korean American, and have been learning how to cook Korean food thanks to all your amazing recipes. Being able to serve my dad his childhood food, and listening to him talk about how much it means to him is a huge joy in my life. Whenever i make Korean food I feel like I am getting to know myself and my culture better. Me and my family are all thankful for your recipes, that allow us to connect back with Korea again!!
hi Grace,
You can not imagine how meaningful your comment is for me. You are such a sweet daughter to your family. Thanks for making me feel special for what I’m doing. I’d love to see you more often here. 🙂
Love onion rings! Will make in two weeks when my diet ends! Thankyou little sis!
Hi Bo,
Oh my~~~~ I’m so happy to hear from you here. 🙂 hehe.. you are on your diet now? How it’s going ?? Wish you the best luck… I know you can do it. ^^ Thanks.