How long would the finished dish keep in the fridge, thanks

Hi ! Idk if you remember me it's the person that was asking you lots of questions about the recipe haha. I wanted to inform you that I am finally making the gochujang 🎉 after finding all the ingredients and waiting for the right time (hum yes I should have done this one month ago oups) I will fill my onggi tonight insha'Allah 🥰 Thanks again for you precious help 🌟. An Algerian woman living in France ✌️

Is it glutinous rice flour or regular rice flour is fine

I haven't seen Yakwa in stores :( Not Australia anyway xox

Super adorable! Need to share this one!

Is there any alternative option for malt powder??

Just made a 3 pounds of this for thanksgiving dinner! (We got bored of the usual suspects lol)

Exactly the information that I needed. Your channel looks interesting, you gained a subscriber. Thank you for sharing and have a wonderful week.

I made the meju and than the soy sauce with it,today over 1 year later I strain it and boil the soy sauce,it test great but it has ammonia smell to it,is it still good? Is it because I fermented it for that long? Thank you

What's the difference in the final product between the pre-frozen and fresh versions? It looks like one retained its green color more than the other, but it's hard to tell. Can you explain which method gave you better results?

Looks sooo good. :-)

I will try making this but with a twist, using Habanero chillies for the powder will add more of a kick and also fruityness. Instead of the rice syrup i would add a quality honey for a bit of a floral note.

This is so cool! My husband makes his own beer and I make my own mead (honey wine). Do you need a container that allows airflow? Will a typical 1 gallon container for mead be okay for this type of fermentation?

Hello, could you please recomment some other brands as I am not in the US and can't find Chilkab. I am looking for a Misugaru powder with no additives, no oil and no sugar ( preferably organic otherwise regular it is fine too). Thank you !

I just signed up for your blog site because I wanted to make ground beef bulgogi. I used ground pork instead and it is so delicious! Not only that, I also subscribed to your this channel and hope to see more recipes and videos posted soon. :)

This recipe is the truth! I was in loveeeeeee

❤thank you so much for this video. My mother in law is korean and will be living with us soon. I'm happy to know how to make things she may enjoy that will be good for her health ❤

Wow! I made it last night and my family was super impressed. It reminded me back in Korea test. PS I am not Korean just food lover and you made our evening, Thank you!

Can i use yeast if I don't have nuruk

Hi! I just attempted this today and I wanted to share my experience. I used a Ninja food processor, and I found that gradually as I blended and mixed the rice it eventually heated up to the point where it started to gunk up my food processor. Its hard to mix the bottom without hitting the blades, so I think in my caution I wasn’t getting the fine flour that was sticking to the bottom. Over time it created a layer of gunk. Despite trying to blend it for over an hour I could not get fine flour. About halfway through this process I started dumping out the flour and sifting it after each blend, trying to avoid the gunking issue. Any other advice would be appreciated! I have some ideas about things I could do differently (definitely mixing in smaller amounts is important as I think it would have mitigated this issue I made the mistake of trying to blend all the rice at once as my food processor is a bit large. I think this contributed to the gunk. As the food processor heats up it will begin to almost cook the flour and create problems.

This will not be soft and chewy. Pounding to stretch the cooked dough is absolutely necessary. You can use a hand mixer.

Love how explain things ❤

Super easy to follow, have to give this a try 🎉🎉

Give him a GHOST pepper ....and watch him move....!

I love growing ho bak

Im obsessed with these from the asian market i NEED to make this recipe omg

For the sweet rice flour, mochiko or shiratamako?

I don't use any wine or alcohol in my food. Can I just delete it of the recipe, or do you have alcohol free substitute

If I wanna cook it in the oven, what is temperature, and how many minutes does it need to cook

Bravo et merci

The mushrooms and pa girum are clutch

Hello.. how do Koreans make hard boiled eggs? Without extra ingredients? Do they just boil them like everyone else? Do they make them in advance? Do they do it each meal? Do you drop them in soups cold or warmed up? I see people eating like 4 full eggs each and I was curious how, what, why?? Lol

Thanks for the low carb option 🍳

Would this recipe still be good for pork tenderloin?

❤❤❤❤❤ just tried it first time from Korean Market

I don’t have rice flour, is there any I can use to sub for that?? I cant wait to make it!^^

Thank you for the recipe! They say we shouldn’t heat honey ~ it makes honey toxic. Any explanation for this point? Thank you in advance

Thanks for helping 😊 India

I love when the recipes are done by the people of that culture. I learned both the Makgeolli making and a few related Korean words. So. Thank you Teacher.. 🤩🤩😍😍😍

It looks great and I'm looking forward to testing this recipe. Thank you for the video!

Thank you so much Korean food is my favoriite.

This is a Japanese sweet called "kinako mochi" that was created in Japan in the 14th century!

Great recipe

What can I do with the rice after all?

Can’t wait to make this. Using the kiwi blew my mind 🤯. It makes sense but never thought about it.

That looks so yummy! I'm definitely gonna try this. 🖤

I am going to have to try this😊

i discover sujeong gwa when i went to the korean beauty festival event here at philippines is there any substitute? for walnuts and pines nuts?

Is there a temp min or max you should avoid during the fermentation process?

Great video!