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Introduction: This is a tiktok video published by Sad_papi. The video has now received more than 7.4K likes, 60 comments and 180 shares. It is deeply loved by fans. The following is the specific data and similar videos. Address, you can complete the operation on this page by clicking play or bookmarking the video.
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Kimchijeon I let my kimchi ferment until it’s nice and sour so this is kind of my little ritual after making a batch. People usually put thinly sliced pork, or I had a few with tuna in it which was pretty good. I just rolled with nothing extra today Ingredients: 1 c chopped sour kimchi 1 small yellow onion- sliced 3 green onions- sliced 1 c water 1 egg 1/4 c kimchi brine 1 1/4 c flour 1 tbsp sugar Fat pinch salt Sauce: I’m going to keep it real, I don’t usually measure this I just taste and adjust, but below is a rough measurement. 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp water 1 tbsp sugar 2 tsp toasted sesame oil 1 tbsp toasted sesame seeds Directions: Add water, egg, sugar, and salt to a bowl and whisk to combine. Add flour, kimchi, and both types of onions. Give it a good stir and set it aside for a couple minutes. Mix all ingredients for your sauce. Preheat a pan over medium high heat and add a fair amount of oil, enough to coat the bottom by about a 1/4 inch. Once the oil shimmers, add a heaping spoonful of your batter and spread it around to fill the pan. Let it cook for 3 minutes or so before taking a peek at the color and giving it a flip. Add more oil if needed and cook an additional 2 minutes. Now I usually give it another flip to get the first side crispier or get some more color. Remove from the pan and serve #food #kimchi
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Sad_papi
20 days ago
Grilled asparagus, romesco mayo, pumpernickel. Asparagus is flooding the markets right now and I love it. Romesco mayo: 2 egg yolks 1/4 c almonds 2 roasted red peppers in oil 2 tbsp Calabrian chili 2 cloves garlic 1 tbsp mustard 2 tbsp lemon juice 2 tsp smoked paprika 1/2 cup sunflower oil Salt to taste Directions: Preheat oven to 350°f/176c Roast your almonds for 4-5 minutes. To save time, toast your pumpernickel at the same time (below) Add egg yolks, mustard, lemon, paprika, almonds, roasted peppers, and Calabrian chili to a blender with a pinch of salt. Take a little extra time blending and scraping down the sides if needed on this step to make sure it’s super smooth before streaming in the oil. Once you’re happy slowly stream in the oil until it’s nice and thick. Taste and adjust your salt or add a bit more lemon. Pumpernickel breadcrumbs: 4 slices pumpernickel Olive oil Flakey salt Directions: Preheat oven to 350°f/176c Dice up your sliced bread and generously coat in olive oil. Lay on a lined baking tray and toast for around 8-10 minutes until completely crisp. Let cool before pulsing in a blender or food processor. Mix with a pinch of flakey salt Finish it up: Asparagus Romesco Mayo(above) Pumpernickel (above) Lemon juice Black pepper Cut off the woody bit of the asparagus and toss in oil and salt. I threw mine on the grill but you can also roast them or cook them in a pan. Whichever way you cook them, hit them with a squeeze of lemon juice and a few cracks of black pepper. Top with romesco and breadcrumbs #food #asparagus
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Sad_papi
22 days ago
Announcing my collab with @sweetfin !! As mentioned in the video its albacore aguachile, a play on something I ate all the time growing up. The tuna is tossed in a marinade of cucumber, cilantro, serrano, jalapeno, garlic, and lots of lime juice, and on the side its served with a crema that has some of same ingredients as the marinade. All of that is placed on a tostada and topped with avocado, red onion, cucumber, and arugula. But I said in january I was going to start feeding you guys and I meant it! If you want to grab a tostada you can order it exclusively from doordash from april 8th-14th, or directly from the sweetfin app/in store :) #food #tuna #aguachile #tostada
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Sad_papi
28 days ago
It’s kimchi day 🇰🇷 I usually make kimchi every two months or so and if you’ve never fermented anything kimchi is a great starting point. It’s really hard to mess up. Below is my normal kimchi recipe, this time I changed it a little bit since I had green garlic to use up! Another thing I changed is I used to make a paste from glutenous rice flour and add it to the shrimp paste, but now I just add enough gochugaru to thicken it up. Something I saw @johnnykyunghwo do and I like it. And it’s one less step. Ingredients: 1 large head Napa cabbage 1 Korean radish (may be labeled mu or use daikon) 1 Asian pear 1 small head garlic (6-8 cloves) 2 inch piece ginger 1/4 c Chinese chives (I used green garlic) 1 bunch green onions 1/4 c dried shrimp ( or saeujeot) 4 tbsp fish sauce (or to taste) 3/4 c gochugaru 1/2 c coarse salt ( I used kosher salt) Directions: Divide your cabbage into quarters leaving the root intact for the moment and rinse under cold water. In a bowl separate the leaves and salt pretty heavily more so at the root end and thick part of the leaves. Let sit cut side down for one hour to drain them flip and let sit for 1 more hour. When the times up rinse well and try to remove most of the salt, let drain cut side down until the next step. Cut your radish, and chop your green onions and chives. Doesn’t need to be pretty but practice your knife work if you want. In a food processor add your shrimp, pear, garlic, and ginger pulse into a paste, Add your chili flakes and fish sauce and let sit for a minute or two until the chili flakes plump up. Add your veggies and Mix well. At this point taste it and make any adjustments (fish sauce) when you’re satisfied cut the root and a little bit of the core from the cabbage and rub the paste in between the leaves completely covering. Pack tightly into a mason jar, or a bpa free plastic container making sure totally submerged. Let sit at room temp either overnight or up to 1 week. If you do let it go longer make sure to open the container to let excess gas out and repack. The longer you let it ferment the more sour it will be. #food #ferment #kimchi
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Sad_papi
1 months ago
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