Hi, my name is Trystan Petrash and I'd like to welcome you to my channel. I've spent over 10 years working in restaurants being everything from a dishwasher to head chef. I've become a little obsessed with Korean food and so my channel is all about Korean food but with modern culinary techniques. So if this sounds like something you'd like, consider subscribing, I release new episodes every Wednesday.
I have had them with sweet and sour sauce but every restaurant I get them from they are served with lemon slices. I always ask for extra lemon. I will have to try to make them myself. They look so good, thanks for sharing!
As a fellow Thunder-bite, I remember these treats from my youth. I’ve seen ‘genuine Pang’s bonbon ribs’ recipes and they typically don’t have garlic listed. I’m so glad you put garlic into your recipe! Next, how about the original west fort William Coney Island sauce. I’ve been back, and since the original two sister have left, it just isn’t as good.
It's been awhile since I last made this, so I watched the video again. I forgot how good these videos are. I know you aren't making these anymore, but I'm glad you made the ones you did. I'm going to have to go through some of the back catalogue again and return some of these to my monthly rotation.
Did all the vegetables go into the food processor? I couldn't determine if the last vegetable you chopped was a potato or a large piece of ginger and if it was the only one in the processor or not. Thanks
I'm going to show this to my Korean students to see their reaction. I don't think they've ever put bulgogi in their kimbap--this should be interesting. I, OTOH, will use your bulgogi recipe and look up your spam recipe--thanks for those!
You didn't show where are you at the kimchi. I am at pizza guy and I love to use kimchi but there are multiple ways to do it. How did you do it? He didn't show up you just said it was there
Is the quantity for the fish sauce just whatever feels right? The video and written recipe don't include an actual value. Hope your new venture is going well and that we'll see more videos in the future!
Yeah it honestly doesn't make that much of a difference. I generally use Red Boat which is probably the best one out there, but you do you. Thank you, our yarn business is doing well and I actually just finished filming my 100th episode which will be out hopefully soon.
You most definitely can but I find it unnecessary as the dressing is sufficiently salty. In general most Asian noodles are cooked without salt as their sauces are very salt heavy, ie soy sauce, fish sauce etc.
Most definitely. I think it would make a good winter time light meal too. Just replace the summery vegetables with more winter and root vegetables. Haha thanks, I swear I'm trying my hardest to make time to film stuff. I think by winter I should have it back to a more consistent schedule.
That's very true actually. There's a few channels I love that don't have set schedules and just post wherever they can. Sometimes weeks or even months apart. So when I see a new one I get super excited.
Good question. It definitely has a nice shrimp flavour to it and when fermented offers a ton of umami. But I think using a combination of sautéed shrimp paste and really good quality fish sauce like Red Boat offers much more in the way of depth and complexity of flavour.
This short is actually just a teaser for my full Montreal Travel Vlog that's only available to monthly donors of my channel. In the full video though, I do go over the places we went to.
I haven't personally no, because the level of crunch you get with a single dredge is pretty satisfactory in my books. But I can't see doubling dredging it do anything negative to it.
Good question! I haven't tested this myself aside from eating some that had been in my fridge for a couple days. As long as you keep an eye on it and watch for signs of mold (as the high sugar content would make it much more suitable for bacteria to grow) and any changes in colour or smell that seem off, it should be fine. I would also recommend stirring it frequently too. Otherwise this type of kimchi I think is better eaten fresh, like cucumber or green onion kimchi. If you try fermenting it for yourself I'd love to hear the results! 😊
