I love how you consider vegan/vegetarian followers and you cook a lot of veggies! I’m a vegan, and I’m just so in love with your channel and Korean cuisine! Thank you so much!
When I was young, I was embarrassed, as my dad loved to crack corny jokes in group settings... but now... (sigh) it seems the apple doesn't fall far from the 🌴
This looks so tasty. I love eggplant. For a different taste make a slit along center, sandwich in a smear of salted plum paste & add perrilla leaf before you bread the eggplant. Soo good.
This might be my new favorite yt channel 😂😂 you explain so well, using your arm and fingers to show the length of the veggies etc, and we even get commentaries that make the videos more fun heh good job!
It's 5am by the time I'm watching this video, just finished an almost non-stop 72h thesis write up, but I still have enough strength to watch your video! (This is making me hungry by the way, I looooove eggplant)
Just made the pickles and they are so good. I had to use normal pickles and just watered them a little longer to get rid of the strong vinegar taste. Thank you for the recipe.
How very nice of you! I have lived around the globe as well and done the same thing and I have left some towns and cities rejecting their recipe for something and adopting mine which felt wonderful! Oh yes we have all of that seaweed including dulse and wakame and many other types of seaweed period a vast majority of Asia receives their seaweed , sushi grade and sashimi grade bluefin tuna off the coast they pull in millions of pounds of tuna headed straight for Asia they make big money for fishing tuna. Also the vast majority of uni comes from Maine and my brother was a chef and he also in his spare time would dive for sea urchins. Problem is that about 10 years ago they had been overharvested but they're back! :-) we Supply a lot of Asian with a lot of sea products and quite a number of sea vegetables as well. If you ever come to Maine let me know and I can make you Maine food which of course does include plump lobsters and clams and mussels and scallops and any other Seafood you can think of and you can cook me Korean food. I have all of the Korean ingredients in the house anyway! :-)
These pickles are relatively easy to make, but if people don’t want to do that, I stumbled across a substitute for those who don’t live in areas with an Asian market. In the refrigerated pickle section of grocery store (mine was Publix) is a brand call ba-tampte that sell half sour pickles. They taste almost exactly the same as these and work well as iced or spicy banchan.
Yummy! I´m gonna try this soon. I love your channel, it made me like cooking again, I am a vagetarian and I was so tired of always eating the same thing, but now I´m loving my new options!!
I'm new to your channel and I'm loving everything you're doing. I have watched several and you're just amazing. And your parents are hella cute. Your grandma is adorbs and your wife (right?) is dope too!!! 👏🏾👏🏾👏🏾👏🏾
Omgahhhh i am so happy I found you! Seriously I like your recipes more than the famous maangchi. IMO this is real home cooking. I love her recipes but realistically my mom didn’t cook the elaborate dishes. These recipes are so easy and real mom cooking :P
Japanese do the same thing with salt only. They rub a cucumber with salt and put it rolled up in a plastic bag and eat it the next day. So this is easy to make it home for those of us not near an H Mart or Korean store.
that's exactly what I thought. it looks like what they put in the McDonald's burgers. but I don't know what it's called. I like those pickles. 😢 😢 😢. but I'm loving how healthy this looks. Yes! chef's 👩🍳 👨🍳. the finished product looks amazing
It's spring!! Hi Daniel and Katie, I'm absolutely curious about Korean seasonal greens, I think it's bom-namul. Please shed some light on them leafy greens for us, thank you :)
Yes, hello hello Paige!! Weather has finally warmed up here. Actually had cherry blossoms this weekend ;) Yes on the bom-namul. Will put that on the checklist!
I always feel bad if I have to toss the kombu and bonito after making dashi- but... my son and my dogs!! both love the "spent" bonito and I split it between the three of them- Son eats his out of a bowl on the counter, the pups out of their bowls on the floor! As for the kombu, I hear you can reuse a few times although I haven't tried that yet. I am keeping in a baggie in the fridge and will try it again next dashi time.
Amaranthim Talon you can make another banchan with used dashima(kombu) pieces! Cut them into thin strips and simmer in the soy sauce/sake/mirin/sugar(2:2:2:1) mixture until the liquid is caramelized, add some garlic, sesame oil, pepper. I also use this banchan for kimbap, japchae...
lilnicky6969 its mixed rice. The black riceis added and turns the white rice and other grains a purple color. If you search japgokbap on yt, a video will come up, or we can ask Daniel and Katie what they use for their mixed rice :)
😍😉 AWWK ...!!)P. Awl these folks bragging about all your Recipes they copied .. YEAHHH. WELL MEEE TOO. HAHAHAHA... i Just made Scallion Kimchi Yeaterday ... BOOYAHH ... i know it will be too early to get the full fermented effect i will have in a couple weeks from now. But you better believe i will be making some fresh rice and taste testing tooodayyy. Withhh. This Miso Soup and FRIED SQUASH. I BATTERED & FROZE SOME LAST FROM LAST YEAR 😍. Whattah Meal right ?!?!) Thanks for sharing Future Neighbors 🦋🌸🦋
마이 친구~ 안녕¯\_(ツ)_/¯I'm watching this at 00:55 with no school tomorrow^^ enjoying my precious time watching how delicious food is born and forget about my hungry stomach *0* at this very moment I write a mental note that I will follow this recipe sometime in the future and enjoy the simpleness of life~~ I'm weird for typing this 🤩🤩
I was having my breakfast of toast, papaya and coffee and then as I watched this video I just kept asking myself...why? why? why? At least I know what to make for dinner!
4:21 Daniel: "children, come into the kitchen!" Child: "why? what do you need?" Daniel: "I need you to come in here and squeeze my pickle" Child: "..." Daniel: "just give it a good squeezing with your bare hands" Child: "..." Child: *dials 911*
I use instant hondashi brand of Dashi. It is much easier for me then buying everything else. I do live on the coast of Maine but I'm disabled so I can't walk the sand and get kombu and dry it. How did you come up with the name for your Channel?
Hey Elizabeth! Yea, the powder form also works well. Wow, I didnt do that (edible) Kombu actually washed up on the coastlines of Maine. I thought only plump lobsters did ;) During the last 10 years, I moved around to many different countries due to my job. During the weekends, I enjoyed cooking Korean food for colleagues as a way to share culture and connect. I thought I could do the same on the internet... and become your Future Neighbor 🙃
Future Neighbor Idk how to get italics but to do bold you just put an asterisk before and after whatever you want to embolden, ie (asterisk)like this(asterisk).
For some reasons i love this man so much..
Love starting my day with a cup of coffee and Future Neighbor. Great video! I've cooked and enjoyed a number of your recipes; can't wait to try these.
Ahh! Happy you are cooking along with us g0me3! Tell us how you like the fried eggplant 🙃
I love how you consider vegan/vegetarian followers and you cook a lot of veggies! I’m a vegan, and I’m just so in love with your channel and Korean cuisine! Thank you so much!
"you just gotta make their lives very crummy"
Love it
When I was young, I was embarrassed, as my dad loved to crack corny jokes in group settings... but now... (sigh) it seems the apple doesn't fall far from the 🌴
I love your videos
Thanks Majo!! Keep up the healthy diet. We'll keep brainstorming from our side as well ;)
You could also use dried shitake as a substitute...lots of umami!
Your videos are always filled with so much positivity and fun, and it makes me happy, what would I do without you! 너는 최고야. 화이팅! ♥
This looks so tasty.
I love eggplant. For a different taste make a slit along center, sandwich in a smear of salted plum paste & add perrilla leaf before you bread the eggplant. Soo good.
How did I miss this video!?!?! So glad I found it....🤗
This might be my new favorite yt channel 😂😂 you explain so well, using your arm and fingers to show the length of the veggies etc, and we even get commentaries that make the videos more fun heh good job!
Your Japanese sounds soooo legit Daniel
Haha thanks! I wish I could practice more... much harder once you leave the country
I'm vegan and I use the same amount of kombu and I use to shiitake mushrooms that are dried. Makes a nice stock.
Thank you for the vegetarian options and tips! :) Very appreciated!
Your wife is so bless to have a husband that Cooks👍
It's 5am by the time I'm watching this video, just finished an almost non-stop 72h thesis write up, but I still have enough strength to watch your video! (This is making me hungry by the way, I looooove eggplant)
I try the miso soup and the eggplant both were really good and easy I will try more of your recipes.
you treat the ingredients with care :’)
The sizzling sound of eggplant is music to my ears. It looks delicious :)
Yea. TBH don't really care for eggplant too much. But this method was (exceptionally) tasty!
The amount of efforts to make this video must have been a lot, it's awesome
I like the round non-tapered shape of the bowls. Very modern looking
Looks good for tonight! I’m hungry now...breakfast time 😁
Love your channel and your recipes. You make everything look so easy!
I'm not a breakfast person but damn Dan-yul! And your instructions are really helpful for someone who doesn't know how to cook like me :D
haha! Yea, this one was dedicated to you! We gotta get you in the kitchen... making a few banchans 🙃
Hey Future Neighbor, why are your videos so good?
Cause he knows what he's doing and loves to do it!
Because we got an awesome community. These comments fuel us... to keep going 🏃♀️
Just made the pickles and they are so good. I had to use normal pickles and just watered them a little longer to get rid of the strong vinegar taste. Thank you for the recipe.
Awesome!! Did you just soak dill pickles? Will have to write a memo in my notes! Ah wish you shared a pic with us 😅
Yes I used dill pickles. Next time I will post a pic on instagramm. For sure I am going to make this dish again.
Best meal I've made from your channel by far!
How very nice of you! I have lived around the globe as well and done the same thing and I have left some towns and cities rejecting their recipe for something and adopting mine which felt wonderful! Oh yes we have all of that seaweed including dulse and wakame and many other types of seaweed period a vast majority of Asia receives their seaweed , sushi grade and sashimi grade bluefin tuna off the coast they pull in millions of pounds of tuna headed straight for Asia they make big money for fishing tuna. Also the vast majority of uni comes from Maine and my brother was a chef and he also in his spare time would dive for sea urchins. Problem is that about 10 years ago they had been overharvested but they're back! :-) we Supply a lot of Asian with a lot of sea products and quite a number of sea vegetables as well. If you ever come to Maine let me know and I can make you Maine food which of course does include plump lobsters and clams and mussels and scallops and any other Seafood you can think of and you can cook me Korean food. I have all of the Korean ingredients in the house anyway! :-)
Always a favorite!!!
I never saw you enjoy a meal this much! Dan-yul teach us some Korean ways of saying "Soo Soooo good!"
너무 (Nuh-moo) 너무 (Nuh-moo) 맛있다 (Ma-shit-da!) = Very Very Delicious!
Thank you for that :D I will practise saying it until I memorise it and then make my mother wonder what I am saying hehe
I just made the crispy eggplant... omg, I think I´m gonna eat this everyday
your "dat's cool dawg" reveal of that image on your phone case cracked me up XD
These pickles are relatively easy to make, but if people don’t want to do that, I stumbled across a substitute for those who don’t live in areas with an Asian market. In the refrigerated pickle section of grocery store (mine was Publix) is a brand call ba-tampte that sell half sour pickles. They taste almost exactly the same as these and work well as iced or spicy banchan.
There's a show in netflix it's called Samurai Gourmet and they show lots of delicious japanese food and also funny 👍
Love it... 👍
I cook a lot for my bento/dosirak every day and appreciate your posts! I learn and try many jew things because of you. Thank you!
Thanks for these amazing veg options!!
beautiful video. i loved it. great content and commentaries! :)
Daniel, you’re a charm. Enjoy watching your videos. How did you learn to cook?
Best part 8:04 when we hear you bite into the eggplant...crunch!
Yum!
Another yum!
Love it. Just found you and subscribed. Thanks for the crispy eggplant recipe planning to make it for Easter brunch.
A warm welcome 👋 to the Neighborhood Rebecca! 🏡
Yummy! I´m gonna try this soon. I love your channel, it made me like cooking again, I am a vagetarian and I was so tired of always eating the same thing, but now I´m loving my new options!!
Yea!! Happy that you have restarted ;) Once you get a repertoire of delicious vegetarian recipes, you gotta make a TH-cam channel next 😁
Love your character in all your videos!
I'm new to your channel and I'm loving everything you're doing. I have watched several and you're just amazing. And your parents are hella cute. Your grandma is adorbs and your wife (right?) is dope too!!! 👏🏾👏🏾👏🏾👏🏾
Just LOVE your videos!!...❤❤❤
Love your banchan series 💕💕💕
Hooray, another banchan video! Everything looks delicious :)
Great videos . Always wait for a new one.
Yummy! They all look delicious 😋
Asian fusion extreme!
Gimmie that Banchan!!!! I'm starving!!!
I'm gonna try eggplant....yummy👩🍳
I am so sad I did not see some restaurants in South Korea with this kind of food when I was there. Hope will find one in May :)
Omgahhhh i am so happy I found you!
Seriously I like your recipes more than the famous maangchi. IMO this is real home cooking. I love her recipes but realistically my mom didn’t cook the elaborate dishes. These recipes are so easy and real mom cooking :P
Looks Yummy!!
Oishi!!
Daniel can you substitute danmuji for the cucumber?
Japanese do the same thing with salt only. They rub a cucumber with salt and put it rolled up in a plastic bag and eat it the next day. So this is easy to make it home for those of us not near an H Mart or Korean store.
that's exactly what I thought. it looks like what they put in the McDonald's burgers. but I don't know what it's called. I like those pickles. 😢 😢 😢. but I'm loving how healthy this looks. Yes! chef's 👩🍳 👨🍳. the finished product looks amazing
I love that if you sub veggie broth for the miso soup, this is totally vegetarian!
For sure I am doing the egg plant one
It's really nice!! If you got time, try making the dipping sauce too! Happy Eats brother 👍
This looks so tasty, I should definitely try this!
Yes Gummy! Let me know how you like it!
Love your positive vibe, and videos ofcourse!
Happy Cook = Better Eats 😆Sending you (more) good vibes from Seoul Denize!!
I use Korean pancake mix for the wet because it has no eggs in it and it doesn't require eggs to make it just water.
Your narration skills are amazing, D.
I like wakame in my miso soup.
Yes, even better ;)
It's spring!! Hi Daniel and Katie, I'm absolutely curious about Korean seasonal greens, I think it's bom-namul. Please shed some light on them leafy greens for us, thank you :)
Yes, hello hello Paige!! Weather has finally warmed up here. Actually had cherry blossoms this weekend ;) Yes on the bom-namul. Will put that on the checklist!
How long does the oiji muchim last and how do you store the unused pickles?
みそ汁がめっちゃ美味しそう！！！
もう一本ボウルお願いします 😛
I always feel bad if I have to toss the kombu and bonito after making dashi- but... my son and my dogs!! both love the "spent" bonito and I split it between the three of them- Son eats his out of a bowl on the counter, the pups out of their bowls on the floor!
As for the kombu, I hear you can reuse a few times although I haven't tried that yet. I am keeping in a baggie in the fridge and will try it again next dashi time.
Amaranthim Talon you can make another banchan with used dashima(kombu) pieces! Cut them into thin strips and simmer in the soy sauce/sake/mirin/sugar(2:2:2:1) mixture until the liquid is caramelized, add some garlic, sesame oil, pepper. I also use this banchan for kimbap, japchae...
Sounds great!
Great Comment! Didn't know you could re-use them. Actually, didn't think twice about throwing them out. But I will try what you suggest Selene!
I always eat the kombu. I love the texture
I cut the kombu in thin strips and fry it in a little grape seed and sesame oil mix with lots of chopped garlic and add some soy at the end. Delish!
Haha omg you're such an entertaining cook 😂😂
A fun kitchen = better taste! ☺️
Future Neighbor couldn't agree more 😂👍
i luv miso soup but u GOTTA use extra soft tofu bc its jus so.............. delicate. like the flavor of the katsuoboshi in the broth mmmm
What kind of rice is that and how do you cook it?
lilnicky6969 its mixed rice. The black riceis added and turns the white rice and other grains a purple color. If you search japgokbap on yt, a video will come up, or we can ask Daniel and Katie what they use for their mixed rice :)
I am happy to be early. But it is past midnight and I am hungry!
Can i use 된짱 instead of miso ? Or its the same?
Julie Ouellet Omg I was wondering this
Can I make miso soup without bonito flakes? It’s really expensive here where I live
😍😉 AWWK ...!!)P. Awl these folks bragging about all your Recipes they copied .. YEAHHH. WELL MEEE TOO. HAHAHAHA... i Just made Scallion Kimchi Yeaterday ... BOOYAHH ... i know it will be too early to get the full fermented effect i will have in a couple weeks from now. But you better believe i will be making some fresh rice and taste testing tooodayyy. Withhh. This Miso Soup and FRIED SQUASH. I BATTERED & FROZE SOME LAST FROM LAST YEAR 😍. Whattah Meal right ?!?!) Thanks for sharing Future Neighbors 🦋🌸🦋
Yuuuuuuuuum
I'm Your new fan. Say Hi from Indonesia 😍
Love it ^^
Omg looks sooooo Good!!🤤😲🤗
What is banchan means?
How to make black rice
마이 친구~ 안녕¯\_(ツ)_/¯I'm watching this at 00:55 with no school tomorrow^^ enjoying my precious time watching how delicious food is born and forget about my hungry stomach *0* at this very moment I write a mental note that I will follow this recipe sometime in the future and enjoy the simpleness of life~~ I'm weird for typing this 🤩🤩
Hello Lovely Sera! I like your emoji... ¯\_(ツ)_/¯ ... I wanted to try pasting it too... haha! Weirdness is relative. I like your style haha!
I was having my breakfast of toast, papaya and coffee and then as I watched this video I just kept asking myself...why? why? why? At least I know what to make for dinner!
Haha! On the flipside, it would be nice to find a sweet papaya! Fruit in Korea is ridiculously expensive!! 😀
I wanna try them...but where do i find the ingrdients in india😣😣😣
😋 you just made me starving uggg ouchi desu 😋👌
🤤We'll save you a bowl maha!
I am eating all this panchan 😋am at manna land korean restaurant right now😍😍💕💕💕am soo exited
I think am gonna post the pictures in your face book page 😀
4:21
Daniel: "children, come into the kitchen!"
Child: "why? what do you need?"
Daniel: "I need you to come in here and squeeze my pickle"
Child: "..."
Daniel: "just give it a good squeezing with your bare hands"
Child: "..."
Child: *dials 911*
his Japanese is so good xD
I use instant hondashi brand of Dashi. It is much easier for me then buying everything else. I do live on the coast of Maine but I'm disabled so I can't walk the sand and get kombu and dry it. How did you come up with the name for your Channel?
Hey Elizabeth! Yea, the powder form also works well. Wow, I didnt do that (edible) Kombu actually washed up on the coastlines of Maine. I thought only plump lobsters did ;) During the last 10 years, I moved around to many different countries due to my job. During the weekends, I enjoyed cooking Korean food for colleagues as a way to share culture and connect. I thought I could do the same on the internet... and become your Future Neighbor 🙃
WAAAAAAAAAAAAAAA MISO SOUP!!!!!!!!! The holy nectar and ambrosia of the gods and my *l i f e s u s t e n a n c e* Daniel I love you 😍
Haha i feel ya! Dang, how do you get all of those cool text formatting! I want to try haha
Future Neighbor Idk how to get italics but to do bold you just put an asterisk before and after whatever you want to embolden, ie (asterisk)like this(asterisk).
Daniel the Japanese teacher haha
Hontoooo??? 🤓
Future Neighbor Uhh.. Soudesu (?) I can barely say something in Japanese lol
❤️❤️❤️❤️
👍👍👍👍👍👌
Man, I LOVE YOUR VIDEOS😠😍😍😍😍
Since you are the Kimchi Goddess, we are curious to try your Kimchi recipe ;)
Can we substitute oiji with jalapenos
Oh, it might be too spicy!! Your head may 🤯
Can I use European version of the aubergine? Jeez the food looks delicious x
Yes Weronika. Give it a shot and let us know!
👍👍👍👍😋😋👍👍👍👍
I thought the Benito was duck before you explained. I've only ever seen it so thin it's nearly see through and a salmon/pink color.
Yea, I'm used to the pink color one as well. I think i purchased an extra smoky kind from the internet 😂
When are you going to make the marinated soy sauce crab or ganjang-gejang (is this the rite spelling lol)
Ahh! Probably in the fall when the season comes back around. I wimped out of it last year haha. Maybe a few more months to get the courage... 😅
Yum yum!!!👅
Teach us japanese Dan-yul 😂
Lol! You may feel ripped off after a lesson 🤣