Korean here. Forget the bulgogi if you're doing a weeknight meal unless it's store bought. Replace with thinly sliced brisket and/or pork belly, cook em on the pan, dip in sesame oil and salt. The oi muchim in the lettuce wrap is a great idea. I shall try it.
Honestly, Brian’s videos are holding my life together rn in this weird summer phase I have going on. Cooking is therapeutic and this guy makes it easier to execute!
I had a Chef John summer to help me take my mind off the impending future by getting good at cooking which changed the trajectory of my life. Careful, Icarus.
So close to the 1M mark! I tell all my pals about you when they critically ask why the thing I made them for dinner is so good (I just watched a Bri vid and followed the instructions). Thanks for making everything so accessible and understandable. You're a true gem, my guy.
Hey Bri! I just wanted to say I’ve been loving the editing and cinematography recently! Stuff like 3:05 the kinda beauty shots of stuff with the narration over them blend so well into actual showing the process of you making the meals. The recipes are great as always, but the last few months have felt like professional TV level of recipes/editing/cinematography/narration. Thanks as always, stay safe!
I made this last night with all his banchan plus soy marinated eggs, and grilled spring onions. Hands down the best homemade Korean bbq I’ve ever had. This does take a little bit of time for prep, especially if you’re wanting a multitude of banchan but I assure you it is all 100% worth all of the work. Thank you Brain for another great weeknight dinner.
Hry Bri! Made this tonight and it was a massive hit! The instructions were straightforward and while it took me a bit more than the "weeknighting 30 minutes" it was still all low stress cooking which was perfect(!) for weeknight cooking. +1 for your local international grocer! They are amazing and need more love!
I had the pleasure of living in Korea for two years. The food there is phenomenal! I can smell and taste everything he's cooking, great memories and thank you.
Once upon a time I lived near a Koriean Market in Oakland CA, and could buy all that panchan premade fresh that day, as well as awesome pre marinaded bulgogi beef or pork. For the lettuce wraps, I always preferred Gochujang as the sauce.
Video idea: show us how to plan out meals for a typical week. Your week nighting vids have helped me a ton, but it’d be dope to see how you’d recommend to put things together optimally
Hi Brian (and Lauren), I recently discovered your channel, began watching your video clips (numerous indeed!), and started even trying out a few of your recipes. I just joined, in the hope/expectation of pushing your channel to 1,000,000 subscribers. Keep up the great work and thank you!
I was lucky enough to rent a room to a Korean mum and her daughter while they practiced their English. They were so lovely and she and l used to cook for each other. They were supposed to stay for a month but, ended up staying for 3. I cried when they left and not just because l missed her cooking but, they were my first tastes of Korean food and l still think about it years later! I'm a good cook but, the fresh spring rolls, bulgogi and bibimbap she made were outstanding! I've already tried to recreate her food a few times and it was never as good so, l will try again with your recipe.
As a native Korean, this recipe looks extremely mouth watering. 99% of Korean people use very thin sliced front-leg meat and this is the standard that no other way of slice can be accepted. For me, honestly, this looks even closer to Mongolian beef but still looks very delicious. I am really curious about the taste of this type of bulgogi, and must give it a try soon. Great recipe.
One of my favorite things for lunch when I worked in the Loop was their bulgogi burritos, exactly this sorta meat with kimchi fried rice and sriracha mayo.
This is my all time favorite meal. Your recipes are spot on. I love the fact that you cooked your onions in with the beef. I've always served caramelized onions separately.
Those onions soak up those beefy juices when you cook them together. Very tasty. Adding scallion at the beginning and at the end adds more flavor to the bulgogi.
Love this. It reminds me of eating with my Korean friends' families. My friend's mom would love your use of lettuce and Ssamjang. They serve big spreads like that every meal (yes, all of that stuff with breakfast, with eggs). It would be awesome if you did a fermented kimchi recipe. It's so easy and super versatile.
If you mean the traditional Baechu kimchi although it is versatile it is far from easy. Making it is a very arduous process. It may look simple, but it has something like over 20 ingredients. Korean Mom's spend a day making it; I liken it to making tamales. There are over 100 types of kimchi. I would recommend starting with simpler recipes like stuffed cucumber kimchi (one of my faves to make) and cucumber kimchi is near. Baechu kimchi will overwhelm the beginner.
@@skatingcanuck9837 You can make simple kimchi too. IF you think making stuffed cucumber is easy, then you can also make kimchi THE SAME/SIMILAR WAY except you don't need to stuff the kimchi with those same ingredients. Just cut the cabbage to bite size, and salt it and let it wilt and then rinse and then add the same ingredients from what you would use in cucumbers into those cut up cabbage and mix...THAT IS IT. Not that hard.
@@1flash3571 I think you misunderstood my comment. We are talking about the traditional baechu kimchi (napa cabbage). The purpose of me mentioning stuffed cucumber kimchi was to show there are many less labour intensive types of kimchi. Respectfully you are preaching to the choir.
@@skatingcanuck9837 Stuffed cucumber is almost as labor intensive as stuffed cabbage kimchi......Process is basically the similar. Bit more work stuffing the cabbage for kimchi though. Both have to be prepared before both being stuffed. Similar ingredients for the stuffing too.
I highly recommend the unicorn grinder. Super super fast grind speed. You barely blip it to coat a burger. You'd get your need for pep speed with it. Kenji lopez loves it
This is my absolute fav Korean dish but this recipe has a good amount of variation to my usual recipe so I'm really excited to try it! Thanks for sharing :)
Congratulations, Brian, on reaching one million subscribers! It is very well-deserved. You're a great teacher to novice and experienced home cooks, alike. For folks who like Brian's cooking and instructional style, I recommend Stephen Cusato's "Not Another Cooking Show" and Jim Delmage's "Sip and Feast." Three great cooks and teachers. Also, Chef Majk is really good, too, for a more European, formal style.
When I was stationed in Korea there was a little town down the road with an awesome little restaurant that served this for about $5 and it could feed two people. I ate so much of that stuff.
I know it's not handy for everyone, but if you want to be able to use freshly ground black pepper, I've found my mortar and pestle to be more than capable of handling significant amounts of whole spices! Just use your hand to cover the bowl while you pound at the beginning, then switch to a circular grinding motion until broken down to your taste.
I've already got those pickled carrots/daikon in my fridge from making your bahn mi. This looks like a light summer meal which is what we're craving lately; on the menu plan it goes for this weekend! P.S. That was a modest taste of ssamjang rather than your usual shock factor giant glob... great restraint :).
Hey Bri... when I have to grind pepper I use a cheap manual conical burr coffee grinder, they have infinitely more adjustability when compared to any pepper grinder and are usually built to grind 12-20g of coffee with ease so they work very well for pep...they also have a much better consistency...give them a try for large quantities of pepper.
I bought a Porlex Jp-30 Stainless Steel Coffee Grinder and found it very slow for coffee but amazing for cranking out ground pepper. Just a recommendation for the future when you need a lot of pepper. Thanks as always for the amazing instruction!
I love that you are putting Korean recipes on your channel Brian. Just one tip though is the wrap is supposed to be a one biter--you put the whole thing in your mouth :). Btw I couldn't tell, but was Lorne (spelling?) just eating kimchi plain with no rice or anything else? That's awesome! One tip if people only have access to English cucumbers they can salt it for maybe 10 minutes and wash the salt off. This will remove water.
I always make scallion salad, the oi muchim like you, and a fresh kimchi to go with my korean bbq. Too much work for weeknighting, but oh so delicious. I can't do super funky kimchi, but love the fresh stuff so much. I also make my own ssamjang because it is that much better than store bought. Love you bringing korean bbq to the masses!! It is our favorite "fancy" homecooked meal.
Appreciate you Brian. You da man. That b-roll of you squatting. Make sure you keep your heels on the ground, and don't allow the ball of your feet to take the weight. This unnecessarily strains your midfoot, and at higher weights will lead to injury. Solution: Take a wider stance, or just be more deliberate about keeping your heels down.
This whole recipe was extremely dope, but these cucumbers... I ate at least 1/4 of them straight out of the bowl with a spoon. I'll have this Korean chili flake in my pantry forever.
i freankin love kimchi! and you can make it at home for 1/4 the cost of buying it!! you just need that korean red chili powder you can get in any asian market!
I'd love for cooking channels to have sister channels where chefs actually prepare each dish from start to finish uncut in the timeframe they say it will take (as if you were doing it at home). Brian's videos might actually be pretty close, and I really appreciate that.
@@pieter2198 I'd say check out J. Kenji. Lopez-Alt. He literally wears a go pro and cuts are very far and few between. Also, kind of a god amongst food science folks and VERY wholesome.
If you don`t want to use pear / pineapple as a tenderizer go for baking soda. If you want another side dish go for pickled onion - soy sauce, sugar and vinegar - boil it then pour it over some cut onion, chill for a few hours and you`re done. Very delicious stuff.
So close to breaking a million! I learned about Korean flavor profile when in the Air Force. Lot of people went to Korea. Chinese 5 Spice was all the rage in the chow hall! This looks amazing, thanks.
Fantastic! I've got some company coming over this weekend and I was already planning to do something in the wok. I'll do this! I used to watch a dozen or so YT chefs regularly but you're the only one I ever really pick up new techniques and tricks from these days. (Also, I *really* hate to be that guy but the kind of enzyme in pears you're referring to is a "pro-tee-ACE") :D
If anyone is wanting non pickle dishes, I recommend looking up Gamja Jorim (potato’s) and Kongnamool (bean sprout). If you like strong green onion but spicy taste, Pa Muchim is a good one too. Enjoy and I love the bulgogi marinade ❤
Binge watching Bri while fasting 🥴 is a surreal pleasure 😵💫 Can't wait to start eating again so I carry some of these amazingly tantalizing recipes. But I don't know where to start 😕 Mmmmmmmmm dreaming of cooking....... If I salivate in my sleep, does that count as a wet dream? 🤔
Hey, Brian. Absolutely LOVE your work. Your older pasta vodka is a staple in my house, and my mother-in-law called my attempt at your lasagna "the best I've ever had." Don't know if you care about this kind of stuff, but "protease" is pronounced "pro-tee-ace." For enzymes, an "ase" is something that breaks a thing down, so a pro-te-ase is something that breaks down a "pro-te"in. I'm an English teacher, so I have a ton of respect for people who know words by reading them and haven't heard them pronounced (like all the kids who mispronounced "Hermione" before the Harry Potter movies came out), and just wanted to drop that info here. Looks like you're close to seven digits, man! All the best!
Just made this and my god I love all of it. And man that Ssamjang speaks to me. Looks like I’m starting a Korean Food exploration because this food is outrageously good.
Korean here. Forget the bulgogi if you're doing a weeknight meal unless it's store bought. Replace with thinly sliced brisket and/or pork belly, cook em on the pan, dip in sesame oil and salt. The oi muchim in the lettuce wrap is a great idea. I shall try it.
Probably the best food series out there. Including cable.
Honestly, Brian’s videos are holding my life together rn in this weird summer phase I have going on. Cooking is therapeutic and this guy makes it easier to execute!
Thanks for watching Jay
@@BrianLagerstrom My pleasure
I had a Chef John summer to help me take my mind off the impending future by getting good at cooking which changed the trajectory of my life. Careful, Icarus.
You'll be fine :) don't you worry cooking friend
Wow, you are simply the BEST! Every recipe of yours I've tried has been a total success-especially the Greek souvlaki!
So close to the 1M mark! I tell all my pals about you when they critically ask why the thing I made them for dinner is so good (I just watched a Bri vid and followed the instructions). Thanks for making everything so accessible and understandable. You're a true gem, my guy.
Hey Bri! I just wanted to say I’ve been loving the editing and cinematography recently! Stuff like 3:05 the kinda beauty shots of stuff with the narration over them blend so well into actual showing the process of you making the meals. The recipes are great as always, but the last few months have felt like professional TV level of recipes/editing/cinematography/narration. Thanks as always, stay safe!
Thanks!
Thanks, Diana!
I made this last night with all his banchan plus soy marinated eggs, and grilled spring onions. Hands down the best homemade Korean bbq I’ve ever had. This does take a little bit of time for prep, especially if you’re wanting a multitude of banchan but I assure you it is all 100% worth all of the work. Thank you Brain for another great weeknight dinner.
ㅋㅋㅋㅋ 한국 음식 다뤄주시니까 좋네요 ㅎㅎ 영상에 나온 쌈 말고도 말고도 찌개, 찜, 전 등 맛있는 음식이 정말 많지만... 특히 나물은 존재하는 거의 모든 식용식물을 활용한다고 볼 수 있죠 ㅎㅎ
Yay, WEEKNIGHTING!! Other YTers take notice, this is the kind of stuff the people want!
Thanks Celeb! Hopefully YT shows these vids to more people.
@@BrianLagerstrom For the algorithm!
Love love weeknighting! Quick, easy, but still interesting food makes for great vids.
I love your channel and the cute slice-of-life shot of Lauren eating kimchi.
Hry Bri!
Made this tonight and it was a massive hit! The instructions were straightforward and while it took me a bit more than the "weeknighting 30 minutes" it was still all low stress cooking which was perfect(!) for weeknight cooking.
+1 for your local international grocer! They are amazing and need more love!
easily one of my favorite videos in your channel Brian
These recipes are always a hit
I hope you try them out!
Finally you hit 1 mill! Congrats Brian! Well deserved! Upward and onwards!
I had the pleasure of living in Korea for two years. The food there is phenomenal! I can smell and taste everything he's cooking, great memories and thank you.
I’d love to see more of the Korean sides and how they’re made. Your videos on BBQ sides and chicken salads were also a big hit.
Once upon a time I lived near a Koriean Market in Oakland CA, and could buy all that panchan premade fresh that day, as well as awesome pre marinaded bulgogi beef or pork. For the lettuce wraps, I always preferred Gochujang as the sauce.
Congratulations on one million subscribers, Bri!!!! You and Lorn have earned it!🤗🤗🤗
Thanks so much!
Can’t wait to make this!!!!!!!!!!!!!!! Thank you!
I like the musical cue after the commercial- good job !
995K subscribers! hope you're keeping a countdown, so exciting! i remember when you were at 150K. been awesome seeing this channel grow!
Video idea: show us how to plan out meals for a typical week. Your week nighting vids have helped me a ton, but it’d be dope to see how you’d recommend to put things together optimally
WEEKNIGHTING is such a good series for getting new, not too crazy ideas for feeding my fam.
Congrats on 1m subs!!! Just made this at home with family. Very good vid 🎉🎉🎉
Brian, I’m a firm believer in cooking with instinct, but also intent. You nail both every video you make!
Well said...
🇰🇷 bbq is 🔥!
Btw, Asian 🍐 is definitely essentiel to this recipe
Cheers from San Diego California
Hi Brian (and Lauren), I recently discovered your channel, began watching your video clips (numerous indeed!), and started even trying out a few of your recipes. I just joined, in the hope/expectation of pushing your channel to 1,000,000 subscribers. Keep up the great work and thank you!
I'll try this method and report back, thanks for sharing!
Yes!!! We use the same brand of guchogaru. Love this weeknighting vid
Yum! Another recipe to add to my weekly rotation. Only addition I would suggest is roasted garlic.
Can't wait for 1 milly subscribers Bri! Keep it up man, love your bad dawg channel. No slacky bois for sure
As a Korean, I love this easy to follow recipe 😊😊
I was lucky enough to rent a room to a Korean mum and her daughter while they practiced their English. They were so lovely and she and l used to cook for each other. They were supposed to stay for a month but, ended up staying for 3. I cried when they left and not just because l missed her cooking but, they were my first tastes of Korean food and l still think about it years later! I'm a good cook but, the fresh spring rolls, bulgogi and bibimbap she made were outstanding! I've already tried to recreate her food a few times and it was never as good so, l will try again with your recipe.
This is such a great idea for a lighter version game day buffet. No one comes close to the sauces you create. Thanks you!
최고다 진짜 ❤
I would so eat that right now. Thanks for sharing
Great dish
Love it! We used to do Korean all the time when were were living downtown chi town. Nothing very good out by us. Totally hitting this up.
Kimchi and Bulgogi Noth phenomenal!
As a native Korean, this recipe looks extremely mouth watering. 99% of Korean people use very thin sliced front-leg meat and this is the standard that no other way of slice can be accepted. For me, honestly, this looks even closer to Mongolian beef but still looks very delicious. I am really curious about the taste of this type of bulgogi, and must give it a try soon. Great recipe.
Gonna use this beef recipe to recreate the burrito from Seoul Taco!
One of my favorite things for lunch when I worked in the Loop was their bulgogi burritos, exactly this sorta meat with kimchi fried rice and sriracha mayo.
LETS GOOOO MORE WEEKNIGHTING!!!!!!
This is my all time favorite meal. Your recipes are spot on. I love the fact that you cooked your onions in with the beef. I've always served caramelized onions separately.
Those onions soak up those beefy juices when you cook them together. Very tasty. Adding scallion at the beginning and at the end adds more flavor to the bulgogi.
great idea and great name for a series!
Less that a thousand more subs to get to 1,000,000! Way to go Brian!
Love this. It reminds me of eating with my Korean friends' families. My friend's mom would love your use of lettuce and Ssamjang. They serve big spreads like that every meal (yes, all of that stuff with breakfast, with eggs).
It would be awesome if you did a fermented kimchi recipe. It's so easy and super versatile.
I would love to do a Kimchi recipe. Thanks for watching
If you mean the traditional Baechu kimchi although it is versatile it is far from easy. Making it is a very arduous process. It may look simple, but it has something like over 20 ingredients. Korean Mom's spend a day making it; I liken it to making tamales. There are over 100 types of kimchi. I would recommend starting with simpler recipes like stuffed cucumber kimchi (one of my faves to make) and cucumber kimchi is near. Baechu kimchi will overwhelm the beginner.
@@skatingcanuck9837 You can make simple kimchi too. IF you think making stuffed cucumber is easy, then you can also make kimchi THE SAME/SIMILAR WAY except you don't need to stuff the kimchi with those same ingredients. Just cut the cabbage to bite size, and salt it and let it wilt and then rinse and then add the same ingredients from what you would use in cucumbers into those cut up cabbage and mix...THAT IS IT. Not that hard.
@@1flash3571 I think you misunderstood my comment. We are talking about the traditional baechu kimchi (napa cabbage). The purpose of me mentioning stuffed cucumber kimchi was to show there are many less labour intensive types of kimchi. Respectfully you are preaching to the choir.
@@skatingcanuck9837 Stuffed cucumber is almost as labor intensive as stuffed cabbage kimchi......Process is basically the similar. Bit more work stuffing the cabbage for kimchi though. Both have to be prepared before both being stuffed. Similar ingredients for the stuffing too.
I highly recommend the unicorn grinder. Super super fast grind speed. You barely blip it to coat a burger. You'd get your need for pep speed with it. Kenji lopez loves it
Brian 's Chili Recipe is my favorite cooking video online to this day LEGEND
Damn, that 1 million sub mark is sooo close now! 👏👏 Ever since my first visit to LA I’ve been in love with Korean bbq, so thanks a lot for this 😊
I made the cucumber salad, came out great, used half of the salt and added a Tbs of chili crisp
Oh baby.
Thank you for bringing up gochugaru! I need to remember that next time I go grocery shopping.
As a (half) Korean person, this seems like a very solid recipe to get those beloved kbbq flavors quickly
🤙🙏thanks
going to make this! looks so easy and good! loving my Asian inspired stir frys and noodles lately and wanting to try more things like this beef bbq!
This is my absolute fav Korean dish but this recipe has a good amount of variation to my usual recipe so I'm really excited to try it! Thanks for sharing :)
Congratulations, Brian, on reaching one million subscribers! It is very well-deserved. You're a great teacher to novice and experienced home cooks, alike. For folks who like Brian's cooking and instructional style, I recommend Stephen Cusato's "Not Another Cooking Show" and Jim Delmage's "Sip and Feast." Three great cooks and teachers. Also, Chef Majk is really good, too, for a more European, formal style.
What I really like about it is that he really thinks it through and even offers some subs just in case
When I was stationed in Korea there was a little town down the road with an awesome little restaurant that served this for about $5 and it could feed two people. I ate so much of that stuff.
I know it's not handy for everyone, but if you want to be able to use freshly ground black pepper, I've found my mortar and pestle to be more than capable of handling significant amounts of whole spices! Just use your hand to cover the bowl while you pound at the beginning, then switch to a circular grinding motion until broken down to your taste.
just throw a bunch in a blender and make your own preground pepper... still way fresher then the stuff from the store but still easy to use!
I've already got those pickled carrots/daikon in my fridge from making your bahn mi. This looks like a light summer meal which is what we're craving lately; on the menu plan it goes for this weekend!
P.S. That was a modest taste of ssamjang rather than your usual shock factor giant glob... great restraint :).
Oh my sweet Jesus this recipe is great. Bulgogi came out just like a Korean bbq restaurant. I swapped pear and used orange juice instead. Love it!!
I tried a modified version of today and the family loved it! This is the perfect busy mom version of Korean BBQ!!
Hey Bri... when I have to grind pepper I use a cheap manual conical burr coffee grinder, they have infinitely more adjustability when compared to any pepper grinder and are usually built to grind 12-20g of coffee with ease so they work very well for pep...they also have a much better consistency...give them a try for large quantities of pepper.
Agree! Besides word on the street is that what’s in your store-bought pre-ground pepper isn’t cool - lots of sticks and other non-edible junk.
I bought a Porlex Jp-30 Stainless Steel Coffee Grinder and found it very slow for coffee but amazing for cranking out ground pepper. Just a recommendation for the future when you need a lot of pepper. Thanks as always for the amazing instruction!
Korean food is the best❤❤ thank you for this
I love that you are putting Korean recipes on your channel Brian. Just one tip though is the wrap is supposed to be a one biter--you put the whole thing in your mouth :). Btw I couldn't tell, but was Lorne (spelling?) just eating kimchi plain with no rice or anything else? That's awesome! One tip if people only have access to English cucumbers they can salt it for maybe 10 minutes and wash the salt off. This will remove water.
I always make scallion salad, the oi muchim like you, and a fresh kimchi to go with my korean bbq. Too much work for weeknighting, but oh so delicious. I can't do super funky kimchi, but love the fresh stuff so much. I also make my own ssamjang because it is that much better than store bought. Love you bringing korean bbq to the masses!! It is our favorite "fancy" homecooked meal.
Bro you almost at a MIL. So exciting!! I am making this tonight!!!
Lol Lauren eating straight kimchi as a snack. One of my kids used to request a small bowl of sauerkraut in her crib when she was toddler.
Sounds like a cool kid
Brian, Thanks for everything you do man. Love the vids. You rock!
Appreciate you Brian. You da man.
That b-roll of you squatting.
Make sure you keep your heels on the ground, and don't allow the ball of your feet to take the weight. This unnecessarily strains your midfoot, and at higher weights will lead to injury.
Solution: Take a wider stance, or just be more deliberate about keeping your heels down.
훌륭합니다. 완벽한 한식입니다. ^^ That's great. It's the perfect Korean meal. ^^
This whole recipe was extremely dope, but these cucumbers... I ate at least 1/4 of them straight out of the bowl with a spoon. I'll have this Korean chili flake in my pantry forever.
I honestly love weeknighting these recipes help me be creative
i freankin love kimchi! and you can make it at home for 1/4 the cost of buying it!! you just need that korean red chili powder you can get in any asian market!
I'd love for cooking channels to have sister channels where chefs actually prepare each dish from start to finish uncut in the timeframe they say it will take (as if you were doing it at home). Brian's videos might actually be pretty close, and I really appreciate that.
I've got the advantage of working in a kitchen for a few years but I think the times, while optimistic, are totally doable. I believe in you
Check out Ethan Chlebowski if you don’t know him yet
@@pieter2198 I'd say check out J. Kenji. Lopez-Alt. He literally wears a go pro and cuts are very far and few between. Also, kind of a god amongst food science folks and VERY wholesome.
If you don`t want to use pear / pineapple as a tenderizer go for baking soda. If you want another side dish go for pickled onion - soy sauce, sugar and vinegar - boil it then pour it over some cut onion, chill for a few hours and you`re done. Very delicious stuff.
So close to breaking a million! I learned about Korean flavor profile when in the Air Force. Lot of people went to Korea. Chinese 5 Spice was all the rage in the chow hall! This looks amazing, thanks.
Nice spread, Bri! I simply love lettuce wraps. I usually use thin noodles [don’t remember the name]. The rice makes it a complete meal.
Nice!, those sweet potato noodles I used in Japchae might work. Thanks for watching.
made kbbq at home a few times banchan and all, excited to try this one too
Thank you Brian. Can't wait to make this!
Never heard of it before. Looks yummy.
I just subscribed yesterday so glad I did!
Fantastic! I've got some company coming over this weekend and I was already planning to do something in the wok. I'll do this! I used to watch a dozen or so YT chefs regularly but you're the only one I ever really pick up new techniques and tricks from these days.
(Also, I *really* hate to be that guy but the kind of enzyme in pears you're referring to is a "pro-tee-ACE") :D
As Korean deeply thankful for this vid!
If anyone is wanting non pickle dishes, I recommend looking up Gamja Jorim (potato’s) and Kongnamool (bean sprout). If you like strong green onion but spicy taste, Pa Muchim is a good one too. Enjoy and I love the bulgogi marinade ❤
OMG! gettoutamyhead! Seeking poolside induction cooktop recipe for friends!! Holy crap! Getoutamyhead! Perfect
In Australia we call it a Nashi Pear. Delicious.
Binge watching Bri while fasting 🥴 is a surreal pleasure 😵💫
Can't wait to start eating again so I carry some of these amazingly tantalizing recipes. But I don't know where to start 😕
Mmmmmmmmm dreaming of cooking.......
If I salivate in my sleep, does that count as a wet dream? 🤔
That looks so nice! Any idea on what to do with the leftover raddish?
I’ll grate on salads
This looks great. Can’t wait to try it.
finally an easier bolgogi recipe thanks Bri and i have no access to korean pepper so i will try your trick pepper flakes and paprika thanks so much
wow can't believe you are doing korean bbq on your channel ! been enjoying your gluten free recipes !! thanks a lot!
Hey, Brian. Absolutely LOVE your work. Your older pasta vodka is a staple in my house, and my mother-in-law called my attempt at your lasagna "the best I've ever had." Don't know if you care about this kind of stuff, but "protease" is pronounced "pro-tee-ace." For enzymes, an "ase" is something that breaks a thing down, so a pro-te-ase is something that breaks down a "pro-te"in. I'm an English teacher, so I have a ton of respect for people who know words by reading them and haven't heard them pronounced (like all the kids who mispronounced "Hermione" before the Harry Potter movies came out), and just wanted to drop that info here.
Looks like you're close to seven digits, man! All the best!
almost at 1M. congrats dude
Hell yeah!!! Love this idea. I make those cukes for a side dish in my lunch almost weekly. Gotta make some lettuce wraps for the my boyfriend and I
Mah boi is so big now! Congrats with first million!
Happy 1 million Bri! Recipe looks delicious as always. Not sure if my Korean mom would ever let me get away with only 3 banchan for a dinner though...
Just made this and my god I love all of it. And man that Ssamjang speaks to me. Looks like I’m starting a Korean Food exploration because this food is outrageously good.
If you love vegetables and meat, and spicy, you will love Korean food. There are non spicy food also and many varieties of banchan.
I love how succinct your vids are. Really want to try this recipe out, thanks!