I would love if you could make a video about all the Asian sauces and pastes you use, rank them in "must haves" and "can haves" and show us how to store them afterwards. I have very little fridge space so I have to be very selective :(
I love these recipes! What makes me laugh the most is Aaron with the "Rice...eggs...that's all you need" 1 minute later..."for the sauce you will need" 10 more ingredients later.
I have a sister who loves eggs and all your recipes I have been cooking so far. This is perfect. I am gonna make all of them 😊 thanks aaron and claire✌️😊
I just made the first one the Tenshinhan, very delicious! I didn't have any imitation crab or shrimp but I had some steamed shredded king oyster mushroom banchan so I tried that. Also very delicious! New fave breakfast recipe🥰
I'm glad to hear that these recipes are timely for your move! If you have any questions or need more tips during your transition, feel free to ask. Best of luck with your move! 📦🏡
Hi Aaron. To be honest, I wasn’t going to watch this video because I don’t cook eggs that often but these recipes are so easy and they look so good! I love how deliciously Claire describes everything.😁 It’s so funny how you cradle your cookbook. I know it’s your baby.😂 I love it! Love from Tennessee 🤗💕
I love all these egg recipes!! Thanks for great, easy and super tasty recipes guys! And that sieve is such a pro tip for 계란찜- I didn’t know why mine never came out smooth and soft (def overcooked so it became rubbery as well) so thanks for sharing! 🎉 Happy Fri-yay and weekend to all!
Thank you for your kind words! We're thrilled that you enjoy the egg recipes and found the sieve tip helpful for steamed eggs. 😍 Happy Fri-yay and have a fantastic weekend filled with delicious meals! 🍳🎉
He knew I'd been using spoiled milk in my cooking for the past week before I did... Thanks Aaron, I was starting to think I was lactose intolerant psa: college students listen to Aaron and check to make sure your milk is not spoiled, don't be like me lol
Aaron, I just bought your book and can’t wait to make this recipe. I already made your Soy Braised Beef and had that for dinner tonight. You’re a culinary genius. Please please keep the recipes coming!
My husband thinks I’ve become some amazing cook for Korean food, especially with using leftovers with your sauces lmao, don’t tell him I just keep copying you two for several years now 😅❤
I have been watching you for some time and I love egg recipes. My wife LOVES egg salad. So today I made it...and had a tip I hope you'll find useful and time saving. Instead of pushing the eggs through a sieve, I used a ricer. I still did yolks and whites separately, but I was able to do it in minutes, nearly seconds...saving a lot of the pain and time of pushing it through the sieve. It came out beautifully fluffy and airy and my wife LOVED it. I am not a huge fan of egg salad, but really wanted to try your recipe when I saw it, and I loved it too...what a difference it makes to get the ingredients down to that combination.... I hope you'll try the ricer in the future and see how well it works.
Wow! Never tried with a ricer (because we don’t have one in the kitchen 😂) but what an awesome tip! I’ll make sure to try it next time. Thanks for sharing that us! 😁👍
Aaron, is Dasida different to western style beef broth powder? I've seen it used in a few Korean recipes and was wondering if I could sub or if there is much of difference
Yes, Dasida is a Korean beef broth powder, and it does have a distinct flavor profile compared to Western-style beef broth powders. While you can substitute it in some recipes, keep in mind that the specific taste it imparts may differ from what you'd get with a Western product. If you're aiming for an authentic Korean flavor, sticking with Dasida is recommended.
Well, Dasida is seasoned, has garlic and pepper and more. It's a really good product, and has several flavors (beef, chicken, anchovy, clam, maybe others). If you only have one the chicken is a good choice. Every Asian market has this, and a can lasts a long time.
Think it would be ok to make the egg filling for the sandwich the night before and keep it in a sealed container? maybe prep everything for the egg filling except the mayo or mix it up with the mayo?
Sure! You can totally make the egg filling ahead of time (mix it up with the mayo), keep it in the fridge and enjoy it for the next 2-3 days! No problem at all! 😁👍
Eggselent recipes Aaron!😘 They all look so good! Do you have a good recipe for Hot and Sour Soup? One with a thick broth. Thanks for sharing another great video!👍
Hi Aaron, would you say that egg will finish cooking once put on top of the rice? I couldn't get the eggs to my desired level of doneness without flipping them.
Well, if you use "Dashi Soup" and put some ingredients in there it will be closer. It's good like this, too! I never get tired of eggs, and am glad they came back from their historic high price recently.
I just relocated to korea, and I need you your cookbook, apart from amazon where else can I get it? I have been watching your videos before I came to korea, and I can't wait to try the recipe. Is it available in coupang?
Hi, there! Welcome to Korea! Yes, you can get my cookbook from Coupang or other online bookstores such as yes24 or Kyobo bookstore. Hope you enjoy your life in Korea and I’m so excited that you can try our recipes. If you have any questions, feel free to ask. Cheers! 😁🙌
How would you scale down the egg sandwich recipe? Like, if I wanted to use 3 eggs instead of eight. That just seems like a lot of food that might go to waste. Does it last in the fridge?
Sure! You can definitely use fewer eggs and make less filling. Just add a generous amount of kewpie mayo and salt and pepper to taste. Or you can simply follow the recipe, keep the egg filling in the fridge and enjoy it for the next 2-3 days! Hope you enjoy it! 😁👍
.... I'm going to go do the steamed eggs now. I don't have a steamer but I'll find a way. I'm on a pureed diet for a few weeks so this will be a nice change
