I was super lazy once and sprinkled lemon pepper and vinegar on a can of tuna (drained) and ate it with rice. It was pretty good haha. These two dishes look super good! Definitely gonna try the ssamjang =)
Those "ooooOOOooo" that you say cracks me up! Oh, and please tell us how long it took you to do all this hard work to film and edit this video, so all of us viewers know how hard you and Katie work for us! I know it took some time!
Hehe! Yes, an hour to go grocery shopping. Then bout 3 hours to film. About 5-6 hours to edit, upload and publish. Pretty much a whole day!! But it's fun --> time flies by quickly! 🚀
Daniel, please, think about a Korean dessert recipe, I bet it is hot as hell there, so making something refreshing would be great for you and for us, thanks! 🙏🙏
Hey Luiz! We were thinking of shikhye last week - it's a delicious drink which tastes similar to Horchata. But it does take some to make... we'll think of something quick and easy!
Love your recipes! They are so unique and authentic and fun!!! Love your personalities as well, please do more videos finding hidden food gems in Korea, for recipes or local restaurants!!!
I just discovered your channel yesterday and now I'm working through your videos (getting hungrier every minute) and making a list (trying) of what to try first. I see a lot of korean dishes in my future :D Of course, I subscribed! By the way, I'm totally trying the Tuna Kimbap and the ssamjang, it looks super delicious :)
Thanks for reminding kimbap exists. I used to have it every week in my previous town, but no Asian markets are near me now. But I can totally make this!
Giallombardo it kinda tastes like a combo of basil and mint. Green shiso is a sub variety of the same plant but tastes a little different, it’s more common in Asian markets. Otherwise, I would use a green leaf lettuce like butter lettuce and a few basil leaves since mint itself would be too strong. Perilla is really easy to grow if you can find seeds.
@@adbreon Thank you for the tip! I didn't even know what that leaf is and since it's fresh, I'm quite sure my market wouldn't have these precious leaves imported! :')
Wow, the moment you pulled out that steamed cabbage, i swear i thought of you making a ton of sarmi ( these are traditional in Balkan cuisine-stuffed cabbage leaves- we do them with pork mince and rice and fermented cabbage, usually for Cristmas). Great video as always, and i am so making the tuna kimbap, i will just have to think of some substitute for the perilla leaf.
Wow, I could see the jackfruit working in the ssamjang one. Its very fiborous and pulls apart. But it would have to be mashed up well :) If you go through with it, let me know how it turns out!
Damn!!! Dan-yul, anytime you want to be my neighbor, let me know. Lol. I will be knocking on your door , coming over for your potluck dinners!! 😃😃😃 you can make both of these recipes. I will bring bibimbap and jjigae!!
I liked the ssamjang more! I think it's a good way to fit more veggies into daily meals. The tuna kimbap ... well I eat it regularly so no big suprises there.
“The label says theres Omega 3 in there, alright so lets squeeze all 3 of them out.” Love ittt! Going to make this todayyy with the jook since we are sick. Love you guys!
