Відео

For the sweet rice flour, mochiko or shiratamako?

I don't use any wine or alcohol in my food. Can I just delete it of the recipe, or do you have alcohol free substitute

If I wanna cook it in the oven, what is temperature, and how many minutes does it need to cook

Bravo et merci

The mushrooms and pa girum are clutch

Hello.. how do Koreans make hard boiled eggs? Without extra ingredients? Do they just boil them like everyone else? Do they make them in advance? Do they do it each meal? Do you drop them in soups cold or warmed up? I see people eating like 4 full eggs each and I was curious how, what, why?? Lol

Thanks for the low carb option 🍳

Would this recipe still be good for pork tenderloin?

❤❤❤❤❤ just tried it first time from Korean Market

I don’t have rice flour, is there any I can use to sub for that?? I cant wait to make it!^^

Thank you for the recipe! They say we shouldn’t heat honey ~ it makes honey toxic. Any explanation for this point? Thank you in advance

Thanks for helping 😊 India

I love when the recipes are done by the people of that culture. I learned both the Makgeolli making and a few related Korean words. So. Thank you Teacher.. 🤩🤩😍😍😍

It looks great and I'm looking forward to testing this recipe. Thank you for the video!

Thank you so much Korean food is my favoriite.

This is a Japanese sweet called "kinako mochi" that was created in Japan in the 14th century!

Great recipe

What can I do with the rice after all?

Can’t wait to make this. Using the kiwi blew my mind 🤯. It makes sense but never thought about it.

That looks so yummy! I'm definitely gonna try this. 🖤

I am going to have to try this😊

i discover sujeong gwa when i went to the korean beauty festival event here at philippines is there any substitute? for walnuts and pines nuts?

Is there a temp min or max you should avoid during the fermentation process?

Great video!

Hello can i use rice mirin instead of rice syrup?

My MIL just gave me some seedlings from her garden. Now I know what to do with them ❤

Black belt tip like Harry Soo likes to say if you start your first cut at the bone then you don't have to worry about whether there's enough meat to make that last slice because if u start at the bone you'll have the closest cut to the bone as possible , I seen a guy do it in a butcher shop 💯🔥

I just bought some minari to add to my nabak kimchi and was wondering how to use and plant this! Thank you!

Can I only use all purpose flour? I don’t have rice flour

Finally I got all the ingredients I need to make Gochujang!! I will start the process in the next few days. Can't wait!!!🎉😊 Thank you so much for this helpful video!! Greetings from Germany!❤

This is really helpful I have to use this video for my students^^ I teach English in Korea^^

Muchas gracias! 👍

You lost weight!

Welcome back 😊❤

oh yummy , love the fact it has the pickled cucumbers and onion in it, dont really like bread but I m gonna either do lettuce or cabbage wrap with it, ty for the recipe

Carbs inside other carbs has my approval

I like it braised with onions, some mushrooms, julienned carrots, green onions.

I’m so excited to try this recipe out. What other fruits can we use if persimmons are not available? Can we use apples, pears…etc?

🤤 Looks great!

Happy New Year!

I love to have bone broth on hand. It makes grabbing a bowl of something to eat so easy. I love your recipes! Thank you! My son was in the army in Korea for 2 terms. He fell in love with the food, so I started to learn Korean cooking. Your videos have helped me so much! THANK YOU!!

I made teotbokki with that same recipe before but it tasted like I was eating frozen jelly maybe because I didn't cook it enough does anyone know how long u need to cook it for

Thank you very much.

Love your news letters and recipes. I left Korea at the age of 5 and was adopted. I love Korean food and love cooking it as well. Thank you for your recipes.

Looking forward to trying the recipe with my homemade gluten free wrappers.

I LOVE THIS RECIPE!!! I am fairly new to Korean culture (our 26 yr old daughter got me into Korean music a year and a half ago~love all the genres, rock, pop, jazz & of course have been watching Kdramas for the same amount of time). So that said, Who has NOT seen Alchemy of Souls? Where have you been?😂😂That drama is where I saw these honey cookies for the first time and my cousin and I (she is a superb cook and baker) have been searching for the perfect recipe for these wonderful cookies. We found miniature versions in our favorite International market but there's NOTHING like homemade!! And this recipe is so good! I love to cook (from a family of cooks & food lovers😂) and grew up with a lot of international friends (Japanese, Portuguese, Cuban, Italian) so I have been exposed to a lot of different foods and techniques in various recipes. So one day while beginning my culinary journey into preparing and cooking some of the Korean dishes I see in Kdramas I found your website! I have tried so many of your recipes and I have to say ALL of them turn out perfect! My husband and daughter are really enjoying everything and we love that it's all so healthy as well. Anyway, super happy to have found this honey cookie recipe and your wonderful UA-cam videos. You do a great job of explaining and sharing your wonderful culture thru some amazing dishes!! Thank you so much and sending you lots of Blessings and hoping that you continue on for many more years to come!

I have 4 lbs of Bulgogi marinating for my Son’s Birthday lunch today. His #1 requested meal.

Thanks for the video 🙏 What’s in the sauce you dip the meat in at 0:13?

I tried bulgogi and other Korean dishes from my Korean neighbors and Korean friends. So when I went to Seoul 20 years ago, I was ready to learn and eat more Korean dishes. But here in the California, the taste kind of missing. Maybe because it's coming from commercial restaurants. Here in Texas, I tried a restaurant Bonchon. The bulgogi was wet. The reason I prefer going to Korean buffet and grill my dish to my delight. I don't like Kimchi. It's too pundent for me. But the ones I ate here in the US is nothing like that. I wonder, it's because of the Americans bad smell.

My friend just sent me these from Korea (I’m from Canada) and WOW what a unique delicious treat. I wanted to see if I could make it myself at home. I’m a good baker but haven’t always had the best luck frying pastry, we’ll see how it goes.