I had a chance to try this special oil recently, just love it! So fragrant

Where is the stone bowl? Rice is supposed to crisp in a stone bowl. This isn’t the real deal! Gotta find a woman’s video making it.

Loved hearing the Korean. Paraphrased: “just eat like there’s no camera. You don’t have to talk. Just eat.” 😂 The 찜닭 looks amazing!!

Thanks for this recipe!🎉

Great video! For anyone curious about chadolbagi (차돌박이), it’s also often referred to as “sliced beef belly” or woosamgyeop (우삽겹) (1:15) in Korean. While it’s not technically from the pork belly like samgyeop (삼겹살), it’s named that way because it resembles pork belly with its thin layers of lean meat and fat. In the U.S. or other countries, you can usually find *woosamgyeop* in Korean or Asian grocery stores, often pre-sliced and frozen. The cut is typically from the beef plate or brisket, and it’s shaved super thin to make it quick-cooking and versatile. If you can’t find it, you might ask a butcher for thinly sliced beef plate, brisket, or short plate. Freezing the beef partially before slicing it yourself can also help if you’re preparing it at home. As for the fat content, while woosamgyeop looks very fatty, it’s actually a balance of lean meat and fat with some collagen in between. This makes it flavorful but not overly greasy, and it cooks beautifully in dishes like hotpot, BBQ, or the rice dish shown in this video. Hope this clears things up for anyone new to woosamgyeop! 😊

Thank you for this. I know this post is a few years old, but I am new to Asian cooking. My daughter has a serious food intolerance, but she recently travelled to South Korea and had no symptoms at all. I will be making this dish for Christmas dinner this year instead of Turkey, and I will be looking at more of your recipes as well, xx

if i were to freeze some of it, at which step would it best to freeze? hope someone sees this. thanks in advance!

"This is the perfect way to get rid of gochujang", meanwhile here I am thinking this is exactly the reason to get Gochujang! 🤣 Been 2 years since I discovered this and I still can't stop myself from coming back to this. I've never been one for soups/stews overall since they never felt satisfying or filling, but damn this one just hits right every single time. I'd hit the like button a million times over if I could.

😋😋

Im gonna make this now with pork loin

An doing this tomorrow!

Need recipes please

It's not bad is love it it's my first I am US english I love to try new food at I have try and I am a special needs

Having grown up Irish-American, eating a "standard" American diet most of my life, I've had a slower journey into learning to enjoy and cook Asian food. Chinese -> Japanese -> Thai -> Vietnamese and now I'm all into Korean foods. I think the beauty of the Asian cultures is hearing everyone talking about what they grew up eating and how they still miss the flavors and love the traditional foods. That's amazing to hear. I can't say I had that same upbringing, but I'm learning to love and appreciate more Asian dishes over any other cuisine that's for sure. Thanks for what you teach. I appreciate you!!

Who's watching in Dec 2024🤩 Happy New Year 🥳

Dude, you're supposed to squeeze the can lengthwise until it pops. Spam comes out quite easily!

Is this the same paste for pajori?

Great cooking. Creative language. Cheers!

Been years and I still come back to this recipe to make it

Followed this recipe and accidentally made a shit-take asparagus bowl.

Brother, I wanna learn all your recipes!!

Roll into 2TBSP sized balls and then freeze. Wonder if that would work.

Don't u use any salt?

We miss you, please let us know how you are doing!

I might add mushrooms and a small smokey sausage and black pepper 😋

I'm glad you showed how to eat this. I miss your banchan videos. Belated congratulations to you and your wife. I see you've grown your family.

I think it’s better you start to video once your talkings are done . Take ages to watch this video.

they have these at GS25 and i used to eat them for breakfast, been craving them since i left korea 😭😭😭

Just tried kujirai ramen for the first time. LOVE it. Will def be a regular quick meal from now on.

Here I thought that you would use Mirin or maybe even some plum syrup but nope you went for white death lol

I like this recipe. Gonna try it.

Every year my mom's friend would invite us to go to their farm and the onions are already pack like this and ready to go. 🥰

From Philippines but may employer Korean want this recipe

What salt is this? Sea or regular?

Where y'all at???

Do we not need to blanch the beans before flash frying?

I recently ate a mind blowing abalone porridge in Jeju at Badang Gil. Your porridge reminded me of that one. Thank you for sharing!

Between the years of 88 to 89 I was stationed in Panmunjom in Camp Bonifas, DMZ, JSA unit. I was introduced to this plate by one of my roommates and it became my most favorite Korean dish besides the kimchee. Here in Puerto Rico, I haven't found a restaurant or a Korean restaurant, so I really appreciate you posting the recipe and this video. I just printed the recipe and will learn how to make it, and I learned to make kimchee. Thank you very much, and I truly love Korean culture and cuisine, you guys' really rock, God bless you.

Where are you , I really miss your videos 😭

Thx u ❤

Looks delish!! Yum- a new year is coming up soon!!

Made the base with mushrooms instead of meat, so I didn't have any for the soup. But I had zucchini, and it was wonderful with the spicy soup. Ate it with leftover red beans and rice -terrific!

Thanks for sharing :) gonna make this!!!

It’s very delicious stew!👍 thank you!

I love fish cake 🤤

Thanks from "cold" Russia 😂

Love everythig but raw egg, Lovely video, great voice.

For the way you guys cut the radish, in Japanese it's called rangiri 乱切り

❤