I make a lot of stir-fries, and what I've taken to doing is slicing an marinading a large quantity of meat, then dividing it into single portions and vacuum-sealing them in bag so that they're not more than a cm thick. I keep them in the freezer, and whenever I have the desire to make a stir-fry, I take one out and put it in water, and it's thawed by the time I'm done prepping the veggies.
i think even a quick, non-authentic weeknight version of bulgogi should have some sweetness in the marinade. You need some sort of sugar (white, brown, honey, pear, apple etc) to balance everything out and help caramelize the meat.
Fruits like pear is more for tenderizing the meat with enzymes since beef tends to get tough under heat. And for some context, I would recommend 2 to 1 ratio for salty sauces vs sugar. So for example if you drop 2 tbsp of soy sauce, you'd put 1tbsp of sugar. This ratio generally works most of the time.
17:58 OMG THANK YOU! I feel *way* better now. I also have trouble opening those particular spice jar tops *sometimes*. Some unscrew fine, but others feel like they've been glued on and it's wild. I'm so glad I'm not alone on this LMAO.
If you buy asparagus they usually have those thick rubberbands on them. I save some of them in a kitchen drawer and if you've got a stubborn lid you can wrap the rubberband around it to get more grip and open it easier. Not sure how well it'd work on a jar that size, but it's a nice trick for bigger jars.
You have a really fantastic looking garden outside your window over your sink! Just wondering, do you compost? It looks like you throw everything away in the same spot, so I would definitely encourage you to consider it if you're not already doing it!
Nice recipe! I hope that mariande video comes and you talk about with marination how you can make any type of cheap cut into a tender piece of meat. Like you kinda mention in this video but you go more in depth
Thanks, Ethan - made a beef bowl inspired from your dish and it was incredible. I just moved to Korea from the U.S. and beef is hella expensive here, but ripping into the gochujang marinade was certainly worth every penny.
The garlic shaking trick is going to save me so much time, the worst part about processing and freezing aromatic mixes has always been peeling the damn garlic
Never thought about putting Gochujang in Bulgogi. Looks amazing! For anyone on a tight budget: I make my poor mans bulgogi with mince beef and it turns out pretty good too.
Hey Ethan could you make a video about how to cook in a carbon steel pan? I am interested to know how you can get everything so nonstick without the use of so much oil.
Great video ethan! I was wondering if there's any direct way to support you and your team at cookwell? I can't find a patreon or anything but I would love to be able to support the great work!
How did you season your wok? I have the same one thanks to watching your videos. I don’t get the same non stick performance that you seem to get. What was your method?
Which plastic marinade container do you use? That looks to be the perfect size for a lot of different things for me. I figure if it's from amazon the least I could do is use your affiliate link.
Hey Ethan - I noticed that you cut the onion across the pole, rather than pole to pole. I know you're totally across the differences, so I was wondering why you made that particular decision. I would have thought that pole-to-pole would've been a more favourable option as the onion would have maintained its integrity and have less of a 'stringy' texture. Thanks!
If I don't have a mortar and pestle, is that process something that I could do in a food processor or would that change it too much in one way or another?
10:55 You DE-thawed it did you? Started with a frozen steak and made it... More frozen? We obviously know what you meant, bit it always makes me chuckle when I hear people use this!
I mean... some people have been "de-frauded", some fruits have been "de-siccated" "de-" has been used as an intensifying prefix as far back as Latin even if it doesn't really make sense
Your left hand is better at opening jars and containers. Mechanically that arm is predisposed to rotate out, engages more muscle. Your right is severely disadvantaged. If you have a good mind muscle connection you can tell by your chest activation
I have a saved playlist for meals to make and condense into my own cookbook for personal use and every time there's another video from this channel it gets added to that list.
Solid marinade. I often pair gochujang with Miso, Sake, garlic, ginger, spring onion, soy sauce, oyster sauce and honey. Can go lighter on the latter ingredients using Miso. Half Asian Pear if doing Galbi - California-style short ribs (enzyme to help it to be tender without braising, as it's BBQ'd)
Video idea, a lot of people try to eat more vegetarian throughout the week, saving the meat for the weekend. So maybe some tips on how to translate recipes to be vegetarian could make a nice video?
I would personally just recommend reducing the amount of red meat you eat throughout the week in general depending on how much you eat of it. While there's some ok substitutes it's never going to measure up and a lot of substitutions you buy at the store are processed to a point of losing any health value. You could just base meals around vegetables and celebrate the ones you like. There's a bunch of great vegetarian dishes in indian cuisine that you could take inspiration from. Beans, lentils or mushrooms are generally a good starting point if you're unsure. I personally quite enjoy a vegetable soup with a bunch of root vegetables. If you want to enjoy vegetarian food it's best to explore options that really highlight them rather than be an afterthought.
@@Curiomerc I barely eat red meat anyways. But in general, I love the idea of dishes like these as quick delicious weeknight meals. But a lot of these dishes are based on staple dishes from cuisines all over the world, and some of those cuisines just eat a lot of meat. Those dishes and cuisines you would then miss out on if you would just rule out these dishes that are not originally meant to be vegetable based. I'd like some thoughts on how to fuse these traditional recipes with vegetarian principles, to make for healthy, varied dishes that you can eat on a weeknight.
My partner and I eat mostly vegetarian. For this dish I would sub in mushrooms. Specifically I would do king oysters if I wanted some bite. If I want it to be soft and tender I would go with crimini or regular oysters. Either way I would still slice pretty thinly. Tofu also works great with marinades, but I would use extra firm, freeze it, then cut it into cubes. It can't stand up to being sliced. That and eggs are my go to sub in for vegetarian variation. Sometimes I just see good veg at the store and make the replacement. I try to think of the texture more than the flavour, especially when there's a marinade / sauce
Looks yum! I was so excited I was able to find Gochujang today so I’ll give it a try soon! 😋 Btw… do you ever cook using a pressure cooker? I’d love to see some recipes using it or maybe even a deep dive?
Sooo I accidentally scheduled this to go live at midnight lol. Hopefully you enjoyed a late night (or super early) upload!
Definitely enjoyed!
I was confused when I saw this get uploaded lol
Maybe someone wanted a midnight snack and this helped them out.
Well I'm not in America so midday was good for me. Love from Australia
Not sure I should keep watching this video, already making me hungry when I should be sleeping. Great job Ethan!
My bad lol
I make a lot of stir-fries, and what I've taken to doing is slicing an marinading a large quantity of meat, then dividing it into single portions and vacuum-sealing them in bag so that they're not more than a cm thick. I keep them in the freezer, and whenever I have the desire to make a stir-fry, I take one out and put it in water, and it's thawed by the time I'm done prepping the veggies.
i think even a quick, non-authentic weeknight version of bulgogi should have some sweetness in the marinade. You need some sort of sugar (white, brown, honey, pear, apple etc) to balance everything out and help caramelize the meat.
Although gochujang I think does home sweetness. But yeah
Fruits like pear is more for tenderizing the meat with enzymes since beef tends to get tough under heat. And for some context, I would recommend 2 to 1 ratio for salty sauces vs sugar. So for example if you drop 2 tbsp of soy sauce, you'd put 1tbsp of sugar. This ratio generally works most of the time.
Love the idea of a deep dive on marinades!
I love this channel, its like your main channel videos but more chill
17:58
OMG THANK YOU! I feel *way* better now. I also have trouble opening those particular spice jar tops *sometimes*. Some unscrew fine, but others feel like they've been glued on and it's wild. I'm so glad I'm not alone on this LMAO.
If you buy asparagus they usually have those thick rubberbands on them. I save some of them in a kitchen drawer and if you've got a stubborn lid you can wrap the rubberband around it to get more grip and open it easier. Not sure how well it'd work on a jar that size, but it's a nice trick for bigger jars.
Wow a surprise late night cookwell upload!
You have a really fantastic looking garden outside your window over your sink! Just wondering, do you compost? It looks like you throw everything away in the same spot, so I would definitely encourage you to consider it if you're not already doing it!
My Polish brother, this looks great. Your video using ground beef with Thai basil is my wife's favorite.
The Salt Deep Dive was one of your best videos!
Nice recipe! I hope that mariande video comes and you talk about with marination how you can make any type of cheap cut into a tender piece of meat. Like you kinda mention in this video but you go more in depth
We need a section of your timer color specific for opening a jar of sesame seeds
😂😂
Finally subscribed to the new channel. Videos are great; super relaxing too
Just finished watching "salt video", excellent job as usual
Really love this series of videos, quality content with good cooking lessons. Keep up the great work!
Thanks, Ethan - made a beef bowl inspired from your dish and it was incredible. I just moved to Korea from the U.S. and beef is hella expensive here, but ripping into the gochujang marinade was certainly worth every penny.
These videos are sooo great, thank you for bringing me inspiration regarding my cooking. Truly invaluable information!
I like watching you set things in your way & then moving them aside 😂
this also just looks like a really good slow cooker recipe
Ethan a little trick is to put a rubber band on the lid if you're having a problem opening them. That's why I keep some in the kitchen.
I'm thinking about braising a big cut of beef like from your main channel. And just reheating it in this marinade. Thank you!
The garlic shaking trick is going to save me so much time, the worst part about processing and freezing aromatic mixes has always been peeling the damn garlic
Never thought about putting Gochujang in Bulgogi. Looks amazing!
For anyone on a tight budget:
I make my poor mans bulgogi with mince beef and it turns out pretty good too.
I had the same problem with a McCormick jar of allspice last night. I had to go around the edge with a paring knife to loosen the cap.
Do the deep dive into marinades please
Ethan's watch strap is holding on for dear life rn
Hasn’t given up yet!
Oh well late night hunger here we go.
Hey Ethan could you make a video about how to cook in a carbon steel pan? I am interested to know how you can get everything so nonstick without the use of so much oil.
Great video ethan! I was wondering if there's any direct way to support you and your team at cookwell? I can't find a patreon or anything but I would love to be able to support the great work!
Shaking that garlic followed by some serious mortar and pestle action. This is more of a workout video than a cooking video 😂😂
This one looks delicious, will try it soon
Late night, yes please!
king! thank you, might make this tomorrow
also because I have like 90% of this already in the fringe, hell yeah.
7:28 - Equilibriate is an actual word!
How did you season your wok? I have the same one thanks to watching your videos. I don’t get the same non stick performance that you seem to get. What was your method?
What knife is that nakiri? Looks dope
Which plastic marinade container do you use? That looks to be the perfect size for a lot of different things for me. I figure if it's from amazon the least I could do is use your affiliate link.
If you aren't using the whole garlic head, then (in my experience) you can shake only the cloves you're gonna use in a container
Been an avid follower of both your channels. Can you show something we can make using non-meat products like tofu as the main protein source?
Loved the shaking.
Proper Garlic Shaker workout :D
Looks a lot like chef jack oven’s recipe that I’ve been making for my meal prep every other week for a year now 😅
Hey Ethan - I noticed that you cut the onion across the pole, rather than pole to pole.
I know you're totally across the differences, so I was wondering why you made that particular decision.
I would have thought that pole-to-pole would've been a more favourable option as the onion would have maintained its integrity and have less of a 'stringy' texture.
Thanks!
If I don't have a mortar and pestle, is that process something that I could do in a food processor or would that change it too much in one way or another?
10:55
You DE-thawed it did you? Started with a frozen steak and made it... More frozen? We obviously know what you meant, bit it always makes me chuckle when I hear people use this!
I mean... some people have been "de-frauded", some fruits have been "de-siccated"
"de-" has been used as an intensifying prefix as far back as Latin even if it doesn't really make sense
You want to do a deep dive on marinades, as in reading the serious eats deep dive article on a video of yours?
Your left hand is better at opening jars and containers. Mechanically that arm is predisposed to rotate out, engages more muscle. Your right is severely disadvantaged.
If you have a good mind muscle connection you can tell by your chest activation
Ok weird question. How did you mount that tile to the backsplash to hold the camera?
Ethan close a container all the way before shaking it challenge impossible difficulty
Huh, gochujang I have, ponzu I've never even heard of, something to look for next time I'm at Fred's.
Can you make playlists by protein or by country/influence?
I have a saved playlist for meals to make and condense into my own cookbook for personal use and every time there's another video from this channel it gets added to that list.
Could we use mince instead bro ?
100%!
dethawed it!!!!!
Looks amazing but using a fork on your nonstick rice cooker gave me anxiety. 😅
What about just micro planing the ginger and garlic?
Solid marinade. I often pair gochujang with Miso, Sake, garlic, ginger, spring onion, soy sauce, oyster sauce and honey. Can go lighter on the latter ingredients using Miso.
Half Asian Pear if doing Galbi - California-style short ribs (enzyme to help it to be tender without braising, as it's BBQ'd)
Put the unused cloves in water in the fridge. They will last a long time.
Video idea, a lot of people try to eat more vegetarian throughout the week, saving the meat for the weekend. So maybe some tips on how to translate recipes to be vegetarian could make a nice video?
I would personally just recommend reducing the amount of red meat you eat throughout the week in general depending on how much you eat of it. While there's some ok substitutes it's never going to measure up and a lot of substitutions you buy at the store are processed to a point of losing any health value. You could just base meals around vegetables and celebrate the ones you like. There's a bunch of great vegetarian dishes in indian cuisine that you could take inspiration from. Beans, lentils or mushrooms are generally a good starting point if you're unsure. I personally quite enjoy a vegetable soup with a bunch of root vegetables. If you want to enjoy vegetarian food it's best to explore options that really highlight them rather than be an afterthought.
@@Curiomerc I barely eat red meat anyways. But in general, I love the idea of dishes like these as quick delicious weeknight meals. But a lot of these dishes are based on staple dishes from cuisines all over the world, and some of those cuisines just eat a lot of meat.
Those dishes and cuisines you would then miss out on if you would just rule out these dishes that are not originally meant to be vegetable based. I'd like some thoughts on how to fuse these traditional recipes with vegetarian principles, to make for healthy, varied dishes that you can eat on a weeknight.
My partner and I eat mostly vegetarian.
For this dish I would sub in mushrooms. Specifically I would do king oysters if I wanted some bite. If I want it to be soft and tender I would go with crimini or regular oysters. Either way I would still slice pretty thinly.
Tofu also works great with marinades, but I would use extra firm, freeze it, then cut it into cubes. It can't stand up to being sliced.
That and eggs are my go to sub in for vegetarian variation. Sometimes I just see good veg at the store and make the replacement. I try to think of the texture more than the flavour, especially when there's a marinade / sauce
Who is the maker of that Nakiri?
Wait, it's not 11am est!
Thanks Ethan Lebowski!
😂 we know that you have 52 minutes of salt. You have years of salt. Good thing that it doesn't go bad
Looks yum! I was so excited I was able to find Gochujang today so I’ll give it a try soon! 😋
Btw… do you ever cook using a pressure cooker? I’d love to see some recipes using it or maybe even a deep dive?
Ethan you haven’t deep fried anything in a while
his watch is about to fall off and it bothers me, great recipe though
Disregard women, acquire salt
Do not reheat food in plastic deli containers. It's toxic.
How so? The ones I buy are BPA free.
2024 07 01 on that gochujang! jk it doesnt matter everyone knows that
6:51 base not basis.
First