Everyone's favorite Korean BBQ: LA Galbi | Beef Short Ribs Restaurant-Style Galbi Recipe, LA갈비 황금레시피

[@neilmichaels1761]

Ok this lady and how she does her recipes and the way it differs from others, this is where it’s at. This is next level eating here. Don’t skip anything don’t substitute anything this is restaurant quality food.

[@ModernPepper]

Aww thank you 🙏🥰🙏

[@coplock6689]

I'm going to try this recipe this weekend. it looks like you have a wonderful family Helen. Your son did a great job helping you on this one.

[@ModernPepper]

Thank you 🙏

[@reneebaer9929]

This looks amazing! I’m so glad I found your channel. I used to work with a Korean lady & she would bring this to work. It was so delicious. I forgot about it until I was watching you. I will look for this meat & all your ingredients you used. Definitely going to make it Thanks for sharing!

[@ModernPepper]

🙏

[@Rebornmann]

I am looking forward to following your methods. These look phenomenal!

[@2Wheels_NYC]

My favorite! Great marinade!

[@ModernPepper]

🙏

[@lishi8612]

Very well explanation !👍Thank you !

[@ModernPepper]

Hi Li Shi! Glad it was helpful👍.

[@jocelynpurisima1875]

Thank u. It looks so yummy I will try this.

[@ModernPepper]

Hi Jocelyn! Thank you🙏. Here is the written LA Galbi recipe: www.modernpepper.com/post/lagalbi You might also like my Quick & Simple 3 Minute Bulgogi, if you have not seen it yet. kzbin.info/www/bejne/bpnZeHSkgJahpJY

[@lauraluffman6177]

This is my all time favorite soul food brings back a lot of childhood memories of Korean bbq 👍👍

[@ModernPepper]

LA Galbi is one of my favorite Korean BBQ, too😋

[@lauraluffman6177]

@@ModernPepper I'm more of a chicken person but when it comes to LA Gabi I can eat beef everyday lol😂

[@wonlee5295]

Hi Helen, I felt compelled to leave you a message. (My first one on youtube). First of all, I think you have the best Korean cooking videos on youtube. (I have seen and came across more than my share, for sure). I landed in Los Angles in 1982 when I was 10 years old. I still remember quite vividly all the food and the way of life that was in Seoul in the 70s. (Like my 2nd grad class in Seoul did a survey on favorite person/things, #1 was Mom, #2 was beef, followed by dad). I can objectively say that my mother is a very good cook and has taught me the basics. And yes! she would totally agree that Korean food is not suppose to be sweet!! Not living near her, and as I got older (am 47 yrs old now), I craved the homey dishes that I did not always desired when I was a kid, for example deng jang jigae. For the last few years I have really immerse myself in Korean cooking. Friends and along with mom have told me that I have developed into a pretty good cook. So I can be a bit critical especially with Korean cooking videos. But I must say, I am very very impressed with your videos. You articulate clearly the nuisances in cooking/making a dish - which other people tend to overlook but I think is that X-factor which I think makes a dish not just good but amazing. Seeing your videos conjure up good memories of my har-moni (esp. the sujebi video) and her food - whom I would visit in the country side during my summer break from school. Thank you. And thanks for all your tips and "upgrades". I was pleasantly surprised to learn that you are also in SFO; I consider myself somewhat of a local since I have been here since the early 90s. Yeah, I wondered if you got that LA galbi at Costco in SFO. And then when I saw a market label from Kukje market in Daly City - I assumed as much. Greetings! Anyway, sorry to have rambled on like this. I just want to say thank you again for your videos!! Won Chan

[@ModernPepper]

👋Won Lee. HONESTLY, reading this made me feel so warm inside (every word...from your memories of Korea as a kid, and the memories you treasure as an adult)...LUV IT💚🧡❤️. You and I both very American, obviously, and equally very Korean🇰🇷. I SO APPRECIATE this connection, and I bet there are more Korean-Americans like us; Hearts filled with treasured memories of Korea and Korean-everything, especially the foods we grew up eating, and how these are more just food to us. And compliments from you, a connoisseur and a home-chef, is really HUGE🙏🤓🙏 Your words inspired me greatly to keep on going! I really appreciate the boost of motivation you just gave me! THANK YOU👊 Anywhoo, here is my Here is my written LA Galbi recipe: www.modernpepper.com/post/lagablbi

[@clayhong3617]

Love how detailed your videos are, down to your ahhhs and mmmms. I grew up eating san chu sam. My grandma would have san chu with almost every meal 😋. My wife's favorite meal is sam with sardines.

[@ModernPepper]

Hi @ClayHong 👋 Thank you🙏 And I 💚LUV💚 hearing about ur memories of ur grandma and her SangChuSsam 상추쌈 meals. Makes me reminisce about my grandmother and all the meals she prepared for me❤️🧡💚. DITTO.... ur wife choice of sardines wrapped in ssam...YUM😋

[@justtsrey8024]

cant wait to try to make it sometimes this weekend. very informative! thanks!

[@ModernPepper]

Hi Justt Srey👋. Yay...thanks for cooking Korean food with me🙏. Here is the written LA Galbi recipe: www.modernpepper.com/post/lagalbi

[@cakjancux7932]

This channel very awesome, the lady show up how to cook and how to eat, very nice.

[@ModernPepper]

Hi Cak Jancux👋 Aww...THANK YOU🙏 Here is my written LA Galbi recipe: www.ModernPepper.com/post/lagalbi

[@cakjancux7932]

Hamsamnida :)

[@cakjancux7932]

Have you recipe Hot Pot rice ??

[@ModernPepper]

@@cakjancux7932 You welcome/ChunManAeYo/천만에요🙏

[@ModernPepper]

@@cakjancux7932 Here is my Soybean Sprouts Rice Pot kzbin.info/www/bejne/eH-yh2aBe9WFo6s

[@koreannetwork]

Mmmmmmm..... yum yum...

[@ModernPepper]

👋Korean network 🙏Thank you 🙏

[@ej8867]

I've been making galbi for a long time but adding 3 cups of water to the marinade is new to me. Huh - will try though. Thanks.

[@ModernPepper]

Hi ej. This LA galbi recipe is for marinating a lesser quality cut of beef ribs for 48 hours, compared to the WangGalbi which is made with a higher quality beef. Usually, LA galbi cuts of beef are chewer and far less tender than the beef cuts used to make WangGalbi. So the brining marinade with water will soften and tenderize the chewy LA galbi cut beef. Here is my WangGalbi recipe. kzbin.info/www/bejne/f5-pqXeCfKprpdE Thanks for watching.

[@ej8867]

@@ModernPepper Oh I see. Thank you.

[@MamaXinKitchen]

Thank you for your informative tips Helen! Since I don’t have a grill, could you please tell me how long on broil in the oven for each side? How about pan frying on stove top? I can’t wait to try your recipe! 😋

[@ModernPepper]

Hi Colleen👋. Thank you 🙏 @ 8:15 I go over how to cook the galbi in the oven. Here is the written LA Galbi recipe which includes more info. www.ModernPepper.com/post/lagalbi I would recommend cooking it in the oven/under the boiler over the frying pan. But if using a frying pan, use a non-stick frying pan. Preheat it and cook it at med-high heat on both sides until u see some milk-chocolate marks on the meat. Here is my Korean BBQ recipe playlist: kzbin.info/aero/PLyNRkG8DxyAePrHFLHMQ64sWsZMGHPWBZ

[@MamaXinKitchen]

@@ModernPepper Thank you so much for your prompt reply Helen! I just marinaded the LA Galbi short ribs and will broil them for dinner tomorrow night. My kids are drooling and excited to taste them. Wish me luck! 👍

[@MamaXinKitchen]

Hi Helen, I marinated the beef galbi for 48 hours before broiling in the oven. The flavor was on point but the meat was not tender. I heard adding a Fuji apple and kiwi will help tenderize the meat. What’s your thoughts on this? Thanks in advance.

[@peteclesno]

Galbi being sweet is the alure. It's sweet and savory. The only American comparison is Smoked BBQ. Very different flavors, but similar attraction. The sweetness is KEY

[@Browncoat5193]

Hi Helen. Where can I find the container you used put the marinaded galbi in?

[@ModernPepper]

Hi Browncoat5193. You can buys these containers at Korean supermarkets, better prices, but if you can't to the market, here are the online links. Thank you always for your support🙏 Airtight Containers (4.5 liter used in today's LA Galbi video recipe) 4.5 Liter amzn.to/2GAqo2w 5.2 Liter amzn.to/2F2SZNt

[@emails2read409]

I made your recipe tonight. I allowed the ribs to marinate for 48 hours (I was actually able to find every ingredient you listed .. YAY!). I also grilled the ribs. It was ABSOLUTELY DELICIOUS! This is a very tasty meat after the marinade mix. The meat was also very tender. Thank You! oh ... my Hubby ate without saying a word until he was done ... that means he LOVED it! LOL

[@ModernPepper]

🙏💚🙏 YAY! And thanks for cooking with me!

[@nayelixox]

What would you add to make it a little spicy?

[@foodgallerysl]

Wow. It looks so yummy 😍😍😍😍😍 . Thank you for sharing the recipe with us ❤️❤️❤️❤️❤️

[@ModernPepper]

👋 FOOD GALLERY 🙏Thank you🙏

[@paulbonge6617]

Absolutely love LA Galbi and the last time I made it, it's been TOO long, my favorite is with rice and kimchi, though by itself as you and your son did can be dangerous! It's so hard to stop.

[@jiminapark4858]

Hands down the best cooking tutorial from information to vudeo presentatios plus your great sense of humor! So fun and exciting to watch👍😉👌 Nomu Kamsahamnida Helen-shi.

[@ModernPepper]

👋Jimina Park WOW🧡💚❤️ THANK YOU🙏🤗🙏 You just made my day🤗 Here is the written GalbiJjim recipe: www.modernpepper.com/post/galbijjim Thank you for cooking Korean food with me🤗

[@xXxakurokuxXx123]

Thank you queen

[@felipelabomba848]

Pepper, I am making your LA Galbi BBQ this weekend. Just put the beef into your marinade and into the fridge. Added some thin cut pork chops as well. May I make a suggestion on your charcoal choice for your BGE. Kingsford and others briquettes like it, do not get hot enough nor last long enough. I have discovered FOGO hard wood charcoal as the best choice for my Egg. I am going to explore other recipes on your site. Thanks.

[@Ima184mm]

When you are cooking Korean bbq. Then Invite friends and neighbors. Share meal and happy That is soul of Korean foods

[@ModernPepper]

Hi bak j! YES, ABSOLUTELY the true essence of sharing a Korean meal with the people you like/love💚🇰🇷💚. Thanks for watching and cooking Korean food with me🙏. Here is my Korean BBQ recipe playlist: kzbin.info/www/bejne/bpnZeHSkgJahpJY

[@hopelove7358]

Thank you for saying LA Kalbi is not supposed to be sweet. It’s supposed to be savory. Looks delicious. ❤

[@ModernPepper]

🙏

[@mrschanel808life-mthi5]

Aloha from Kaneohe Hawaii 🎉❤🎉❤🎉❤

[@albarkah]

Can i stock the marinated kalbi (raw) at the freezer? How long will it last at the freezer?

[@chubster71]

Beautiful video as always! Helen, I hope you and your family are staying safe and well!

[@ModernPepper]

👋Chris Noe So nice to heat from you👋 Thank you, and u stay safe and well, too🙏

[@inmyopinionwisdom4986]

I had the most delightful Korean sushi when I was a little girl. I believe my neighbor called it Kimbap..kimbop???I can't recall the exact name because I was very young. When our family relocated we lost touch with her and her beautiful family (due to them relocating a few months after us, as well). I always remembered how "delicious" the Korean Sushi was...and I was wondering if you have a tutorial on how to make KOREAN STYLE SUSHI? Is it possible to share some of your recipes on KZbin and your website? Additionally, THANK YOU for sharing all the EXCEPTIONAL recipes for delicious Korean cuisine! :-D

[@ModernPepper]

Hi InMyOpinion Wisdom. Thanks for sharing this story🙏. Gimbap/Kimbap is what you must have had. Here is my BulGoGi Gimbap recipe kzbin.info/www/bejne/i5LXnIuVqr-ipJo Here is my Tuna (Canned) Gimbap & Kimchi-Cheese Gimbap recipes kzbin.info/www/bejne/eoKzZ3R6mq6Di6M Each of my videos includes a written recipe link in the description box. Thanks for subbing and cooking Korean food with me🙏

[@jeonnaila5987]

it look so yammmmmyyyyyy

[@ModernPepper]

👋 Jeon Naila 🙏Thank you🙏

[@jeonnaila5987]

@@ModernPepper thank you for teaching us how to make korean food

[@ModernPepper]

Jeon Naila My pleasure 😇 Thank you for cooking Korean food with me🤗

[@rosemarywatson8145]

Hi Helen good to see you. That looks so yummy. I love korean bbq. Thank you for sharing. Keep safe.

[@ModernPepper]

👋Rosemary Watson. So nice to hear from you! Hope you are doing well and staying safe. Thanks for watching🙏

[@SoloMama23]

I love all your videos ! You had me cracking up at "why am I gulping"? I have made your easy kimchi with one head of cabbage and my mouth literally waters everytime I open my fridge! Keep up the good work! Fighting!!!👏👊🙌

[@ModernPepper]

👋Ling Ling Thank you for laughing with me🤣😭😂 And I love hearing that u made ur homemade kimchi with me🤗 Thank you for loving Korean food and cooking with me🙏

[@mavischan4892]

Hi Helen! May I know if the color of the Korean soyabean container - brown, red, green - already determines what's inside? So far, I still can't really figure out the differences. Please correct me - brown for marinate ? green and red are ready-to-eat sauces but different in spiciness? Please kindly advise the usage (or you have another video on that?), thank you.

[@ModernPepper]

Hi Mavis👋. Please watch my Must-Have Korean Seasonings tutorial kzbin.info/www/bejne/Zomlh2WCf7B7jZo You can always search for items/recipes in KZbin search box (type ‘Modern Pepper’ + soybean paste or whatever u r interested in. Thanks 🙏

[@mavischan4892]

Thx much!

[@ModernPepper]

@@mavischan4892 🙏

[@jimmyt5934]

James what a great name!!!

[@ModernPepper]

Hi Jimmy! THANK YOU🙏🙏🙏. Here is the written LA Galbi recipe: www.modernpepper.com/post/lagalbi Here is my Korean BBQ recipe playlist: kzbin.info/www/bejne/bpnZeHSkgJahpJY

[@keganwallace8753]

Yumm!

[@ModernPepper]

Thanks Kegan Wallace🙏🙏🙏

[@deborahanderson5508]

Ive just started watching your videos (subbed). They make me drool too! Also, Love your humor and even tho I dont understand your language, I LOVE when you speak Korean! I am seriously addicted to dumplings. Stay safe and healthy to you and family. Peace

[@ModernPepper]

👋Deborah Andersoni THANK YOU for subscribing🙏. Makes me SO HAPPY that my videos make you drool and laugh🧡. Here is my written LA Galbi recipe when you are ready to make it: www.modernpepper.com/post/lagalbi Since you love dumplings, not sure if you have seen my Korean dumplings/ManDu recipes: MANDU Korean DUMPLINGS 3 Ways: FRIED, STEAMED & BOILED Mandu 만두 [DUMPLING Recipe & Mukbang] kzbin.info/www/bejne/o6epeIt-hcmkjLs Kimchi Mandu | King-Size Kimchi Dumplings [김치왕만두] Korean Dumplings Recipe & Mukbang 만두 만들기 餃子 レシピ. kzbin.info/www/bejne/bJ_Tqal3freCqJY Thanks again for subscribing and looking forward to cooking lots of Korean food together🤗

[@htethtet1537]

❤❤

[@ModernPepper]

🙏🙌🙏

[@MrDarthvis]

If no plum extract available in my pantry, can I just use the plum fruit itself? I would like to use more fruit in my marinade. 😅

[@elizabethhartless8328]

That looks so delicious, my daughter and I are sitting here watching and we are both drooling. It looks so good!! 🤤🤤

[@ModernPepper]

👋 Elizabeth Hartless 🥰Aww....love hearing this💚 🙏Thank you🙏.

[@ayutonk2127]

Love your videos!!!

[@ModernPepper]

👋mirinda vanha 🙏Thank you🙏. this means so much to me🤗. Looking forward to cooking lots of Korean food together😋

[@Johnny-cn6li]

I'm sitting here drooling all over myself like a baby from your galbi recipe. It's torturing me because I wanted to make it tonight but it has to marinade for 24 hours. The tip about soaking and draining the meat was very surprising and helpful. Every time I watch one of your videos I get so hungry. if you were in NYC I'd volunteer to be your camera man so I can eat the food. Another great recipe for me to try out.

[@ModernPepper]

👋Johnny 🙏Thank you 🙏 If u can, soak it for 48hrs, totally worth the wait😋. It makes me so happy that watching my recipes make u hungry🤗. Here is my latest GalbiJjim (braised beef short ribs) recipe. This dish, u do not have to wait! kzbin.info/www/bejne/qqu8oqZtZtyYsKM

[@Johnny-cn6li]

@@ModernPepper I waited 48 hours and it was worth it. By the way I ordered the poultry shears from Amazon and they are far superior to the ones that came with a knife set I bought a long time ago. :-)

[@ModernPepper]

👋Johnny SO HAPPY to hear that the 48 hr LA Galbi marinade was worth it🤗. And yes, those kitchen shears will definitely give u lots of mileage cutting yummy foods! I use it daily to cut my kimchi😎

[@heartilynnskitchen7698]

Nice recipes. Thsnk you sharing.

[@ModernPepper]

👋HeartiLynn's Kitchen 🙏Thank you🙏

[@deborahanderson5508]

Hi Helen Thinking of you and your family in these difficult times.You are in my daily prayers. Please be safe.

[@ModernPepper]

👋Deborah Anderson 🙏THANK YOU🙏 You, too...be safe and stay healthy😊

[@sil1598]

The membrane is the best part.

[@ModernPepper]

Hi Kimberly. DITTO🙌

[@yvonneyoumans6464]

You should mention the type of meat cut being used.

[@yvonneyoumans6464]

Should be mentioned earlier in the video...

[@ModernPepper]

Hi Yvonne Youmans. It says on the title Beef Short Ribs, also noted in the introduction/start of the video, and @ 1:20 followed by a detailed explanation of the this "LA Cut."

[@jhingbangayan762]

I've been using that brand of soybean paste for over a decade and I'm so happy my favorite Korean cheft also recommends it. ❤️💕... I'm drooling here🤤🤤🤤. Korean BBQ is a normal dish in my house. There's only me and my son😊

[@ModernPepper]

👋jhing bangayan 🥰LOVE that my galbi video made you drool💚 🙏Thank you🙏. And, yes, that is a good soybean paste brand👍

[@chrislidac228]

So is the Beef Dashida pretty much the same thing as MSG?

[@ModernPepper]

Hi👋 chrislida C. Great questions! Beef Dashida is not the same thing as MSG. Here are the ingredients for Beef Dashia. amzn.to/2Fe8AJD

[@bgishy]

Do you have an actual paper cookbook yet? I prefer a paper cookbook over a digital one🤗

[@ModernPepper]

👋bgishy. I hope that one day, I will have a shiny hardcover cookbook published, and have a permanent real estate on many kitchen shelves💚. But for now, here is my written LA Galbi recipe: www.modernpepper.com/post/lagalbi

[@saadat_ic]

Oh wow. Mouth watering 🤤🤤🤤

[@ModernPepper]

👋Saadat YAY🤗 Thank you 🙏

[@meplastation4469]

WOW LOOK DELICIOUS BIG LIKE MY FRIEND^^

[@ModernPepper]

👋Me Pla Station. 🙏Thank you🙏

[@CLofNYC]

GREAT job, looks SO YUMMYYYYYY

[@ModernPepper]

👋Cynthia 🙏Thank you 🙏

[@theguynextdoor4978]

Isn't mixing beef and chicken cross contamination? Apart from that, really good recipe.

[@ModernPepper]

Hi TheGuyNextDoor! Thanks for watching🙏 If you don't feel comfortable using the leftover marinade to soak chicken, then you don't have to. I do it because, the chicken will be thoroughly cooked at a safe internal temperature of 165-170 degrees.

[@coplock6689]

I saw another video where they put half of the asian pear, half an apple, half of a kiwi, plum extract, I think that might be too sweet. I'd prefer to try your recipe instead. wish me luck

[@ModernPepper]

Thank you 🙏. Yes, u r correct! Some recipes make it too sweet, in my opinion. Galbi is not meant to taste ‘sweet.’ But unfortunately, many Korean restaurants, too, make galbi ‘sweet’ to ‘accommodate’ non-Koreans, which totally doesn’t make sense to me because Galbi tastes so GREAT the way it is suppose to taste, just slightly sweet after taste.

[@cdoyle801]

That's not blood, it's myoglobin. It's perfectly fine and doesn't have any negative impact, unless you are from China where you can't trust anything. Washing the meat strips the flavor and causes issues with browning. The only reasonable explanation I can see for rinsing this particular cut (DO NOT wash steak cuts- simply stupid!) is the left over bone fragments from the cross cut, however, I have never rinsed and have never had issues with bone after BBQing. If you feel a strong need to wash or rinse perhaps you don't trust your butcher's or you live in China.

[@ModernPepper]

Hi CD👋. In Korean cuisine, we often soak our beef in cold water (for a short period of time) to remove the excess blood. Additionally, we also flash blanch our beef to remove the blood so it does not mix or color the broth. Then we slowly simmer the beef to make our soups. In general, the removal of the excess blood is to make the dish taste ‘cleaner’ and not mix in the cooked excess blood to the food. As for this LA Galbi, I noted in the video that in addition to removing the excess blood, it is also to remove the bone fragment particles on the beef (as the blades run through in making these cuts, the bone fragment dusts tends to stick to the meat). If u don’t rinse off the bone fragments, u can feel them in ur mouth when u eat these LA galbi. Yes, in typical American cuisine, pre soaking in cold water to remove the blood, is not common. But in Korean cuisine, this method is common. My family has been in the Korean restaurant business for decades. I learned this method not only from my family, but also from the executive chefs. And, I do not suggest in the video to soak steaks. This recipe is for LA Galbi.

[@Анна-ю9э2к]

Write subtitles in the Russian language, please. Здравствуйте ,Ваш канал очень интересен, сделайте пожалуйста, субтитры на русском языке, т.к нет перевода на русский язык.

[@ModernPepper]

Hi👋 Аюна Цыренова Вот мой письменный рецепт LA Galbi. www.modernpepper.com/post/lagalbi Щелкните правой кнопкой мыши на этой веб-странице и выберите «Русский» язык для перевода. Тогда вы сможете прочитать рецепт LA Galbi на русском языке. Спасибо за приготовление корейского со мной Here is my written LA Galbi recipe. www.modernpepper.com/post/lagalbi Please "click right" on this webpage and select "Russian" language to translate. Then you will be able to read the LA Galbi recipe in Russian. Thank you for cooking Korean with me🙏.

[@solchapeau6343]

This is a bad request. English is the most widely spoken language. Chinese Mandarin is spoken by the most people, and Hindi is the second most spoken by population. Either learn English from the videos you watch, or take a class. Unless a person is going to become a Russian ambassador or a spy, there is no reason to learn Russian.

[@shinrai4475]

😍 thanks , I got another yummy recipe for my boyfriend

[@ModernPepper]

👋 Shin rai 🙏Thank you🙏

[@shinrai4475]

Thank you 🙏 ☺️

[@lukedukey]

Love this dish, but man, it has gotten WAYY too expensive. A dish i used to get for 12.99 at super H is now 25. At a sit down restaurant, it was 30 bucks last time I went.

[@ModernPepper]

I know what u mean! I was flabbergasted when I recently went out for a K-BBQ and it $80 per serving of galbi. I’m planning on making Ground Beef BulGoGi recipe soon (inexpensive way to enjoy the taste of Bulgogi). Here is my latest Korean BBQ skewers with a simple galbi marinade (u can use beef stew beef, chicken, pork or shrimp) kzbin.info/www/bejne/fXmrc2WCf5mjp6M

[@Golden3ye]

lol those lettuce wraps were so damn big. watching them try to act cool on camera while barely able to chew was funny. food looked good though.

[@ModernPepper]

@@Golden3ye Hi 👋 These may look big in camera, but are made to be eaten in one bite size, as noted in the video.

[@letyreyna6511]

thanks for vid pretty lady. be safe

[@ModernPepper]

👋 lety reyna 🙏Thank you 🙏 U, too, be safe😊

[@friedice4862]

Time difference 15 hours Sfo time now is 0600 hours Sgp time now is 2100 hours Date September 16 2020

[@ModernPepper]

👋Fried Ice Thank you for watching late in the evening🙏🙏🙏

[@jazziewazie]

KOREAN BBQ

[@ModernPepper]

👋Jasmine Tripoli. 🙏Thank you🙏

[@kapiatgatas]

MSG for the Chinese and south east Asian countries. I have not use any MSG in my cooking for 30 years. It gives me light headedness when consume with food. Like Pho. Other than that, the food still taste great.

[@ModernPepper]

@kapiatgatas. Hi 👋 Most are unaware of the fact that MSG is very much part of ‘American’ foods. Many salad dressings, canned soups/foods, chips, beef jerky….etc contain MSG. As for the headache, it is a common symptoms, especially after eating Pho (but many also argue that it isn’t the MSG but the other stuff in Pho that might give symptoms of headaches). Also, many ‘American’ restaurants use MSG, secretly. Lastly, there are many published scientific journals that state MSG does not have negative affect on health, as long as it is consumed in moderation. Some of these studies conclude that xenophobia is the cause of many believing that MSG is bad for health. You can Google it to read more (Harvard published a meta analysis study on this).

[@kapiatgatas]

Thanks, it's the truth and I agree. Growing up with Ajinomoto MSG packages in our kitchen cabinets says a lot of my food. Back home we call it like cheating. Making stew quickly with MSG and only 2-3 instead of a minimum of 5 basic ingredients. I don't use bouillon cubes too. I use Fish sauce to enhance the flavor. I eat seaweeds, tomatoes, shrimp or fish paste. These is some examples where MSG can be found. I just don't use the Ajinomoto packs.

[@osangbautista565]

Go direct to the point no need long intro

[@ModernPepper]

Hi Osang Baustista! Thanks for the comment. I suggest that you skip the first 1 - 1:30 of the videos. As highly recommended by professional content creators, I was advised to always open with a brief overview of what the video is about, and a quick introduction of what the channel is about (I always add different recipe footage so it is not the same visual intro every time.) This is a must as my channel is growing. BUT I understand if such is annoying to you. I kindly ask that you just skip the first 1 - 1:30 of my video.