***********Thank you for 100 My channel subscribers and viewers!***************
I am so happy to have reached 100 subscribers!!! Please help me achieve my next goal, 500 subscribers!! Thanks, Miss Parsley ================================================================================= Hey everyone! I'm Parsley and I am very passionate about Korean (and international) food.
I really hope you find delicious recipes that you can share with your family. My youtube channel features cooking videos and entertaining cooking competitions between me and Mr. Garlic.
I'll be regularly posting recipes, cook off, and some special videos, so check me out on youtube!
@@missparsley379 I bought a Korean pot thinkimg all pots were stoneware. But now I learned of the Korean clay pot. How can I tell what I have? My pot is a gloss like dark brown enameled pot. It’s heavy ish and has circle pattern underneath with no metal band. In the restaurant when I order dolsat bibimbap, it comes in the pot I bought. My pot is also similar to the soondubu jjiage from the restaurant. Sun with these descriptions do I have a clay pot or a stone pod
Thank you for watching! Yes, we can definitely use gluten-free flour. There are several options available, depending on your preferences and dietary needs. Some popular choices include almond flour, rice flour, corn flour, and tapioca flour. Since gluten-free flours have different properties compared to traditional wheat flour, you may need to adjust cooking times, liquid amounts, and ratios with other ingredients.
Hi Miss Parsley, I just want to say thank you for all the work you do in making your videos. I grew up in a Korean household but I never learned how to make all of the great food that I had growing up. Now that I'm older, I started to make time to learn how to make all the foods from my childhood and your videos really helped in reconnecting with those happy childhood memories! 말로 형용할 수 없을 정도로 감사해요~
Thanks for posting this! I'm enjoying natto and was curious of other ways to eat it -- and I also love bibimbap, so this is perfect! Off to the kitchen! I *know* I will enjoy. Thanks!!
Thanks for watching! You can eat without fermentation. If you like fermented flavor, let it outside for 1 day then keep it in a refrigerator until fermented.
This is one of my favorite Korean side dishes. It’s so good with bibimbap and bibimguksu (noodles). Thanks for sharing and I love how you kept it so simple. 💯😍
Thanks for watching! Yes, you can use soy sauce instead of the fish sauce in my kimchi recipes. It would be awesome, if you share after using soy sauce!
