gochujang can expire?? Looks like the type of stuff you can pull out of the nethers of the fridge after 5 years and still safely use. Bought mine in October and tasted just fine yesterday.
The recipes you share on Khal would definitely become very famous if they were featured there. It would be a smart move for you to add them. +++++++++++++++++
You are awesome! Today is the day when I give up on ketchup, start learning Korean and instead of hitting that f*cking gym for the first time, I start to practice at home. Unfortunately, the Korean shop I used to frequent and I loved is now closed for good due to the pandemic and the Ukrainian war, so do you have a video on home made fish cake? According to the looks, it must be made by frying a mixture of chopped or ground fish, eggs, salt, some oil and maybe a few spices. Or can I just use Japanese bonito flakes instead?
It would be more honest to include the spices and sauces to the ingredients at the beginning... they are the difficult Part to have in storage as non-asian😅
Just made this from your guideline and wow it’s amazing thank you so much from me and my family make sure you keep doing you and “Don’t Worry About It” lol
I tried this recipe yesterday and it was a big hit with my family 😊 just a hint to make this a little easier: putting the diced tofu and starch in a plastic box and shaking it around works just as well.
1kg chicken 1 soya sauce 1 mirin 2 cornstarch 1 oil 1 tsp baking soda 1/4 white pepper Sauce 3 Gochujang 2 Chilli flakes 1.5 soya sauce 1 oyster 1 chicken stock 1 sugar 3 mirin Black pepper 5 water 1.5 cornstarch Fry the chicken 1-2 mins or nicely brown Garlic + Green onions 3-4 mins or until chicken is cooked through Add Sauce (Stir before pouring in) 2 tsp sesame oil Generous seasoning of toasted sesame seeds Mix
"Trust me"! We trust you... you've never let us down. Sometimes the little extra effort in prepping the additional veggies is a HUGE trade off in the flavor departments. I cannot wait to make this. It looks so amazing. You guys are just the BEST!!! 🥢 (P.S.- If you haven't ordered the cookbook people.. you are missing out on a treasure. I think I ordered mine when it first became available through Amazon... and it's already kind of covered in grease spits and red gochugaru smudges on it's pages. I highly recommend it. A true GEM! Thank you Aaron and Claire!!)
Thank you. I love all the recipes and videos I get from Japanese/Korean food vloggers, but wonder about substitutes that aren't just a dashi packet for broths.
I just tried making this with crumbled tofu, and it was just as good as the pork. (I froze the firm tofu, defrosted it and then crumbled it in the stir fry). I love this dish. Of course, I use a whole large clove of garlic ;)
