Using soju and pork is a great idea. I love cooking bossam and I can't wait to try your tip. Also, the lighting in your kitchen is so beautiful, I am jealous haha
@@wmh1626 flavor gets deeper if you keep it for a while. But we dont really ferment sliced ‘raddish’ Kimchi like the napa cabagge or big raddish kimchi😄😄
Using soju and pork is a great idea. I love cooking bossam and I can't wait to try your tip. Also, the lighting in your kitchen is so beautiful, I am jealous haha
@@nicksmatchip man you’re so kind! Thank! I love that you cook for your family. You will love this radish kimchi👍
Is radish kimchi always eaten fresh and not fermented?
@@wmh1626 flavor gets deeper if you keep it for a while. But we dont really ferment sliced ‘raddish’ Kimchi like the napa cabagge or big raddish kimchi😄😄
It looks so good
@@hehedodo i guarantee you!
Turn on subtitle!
the recipe is written on description👍
Do you like “bossam”???
@@박현준-h2h ㅋㅋㅋㅋ네