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@Maangchi original weejio: • Kimchi Fried Rice with...
Shoutout to niece Ewa from ( / korean.cuisine.in.poland ) for helping Uncle Roger with research.
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Hi Uncle Roger! Thank you for liking and watching my recipe! No wonder everyone likes your videos, you are so funny : ) I always add a bit of water to my kimchi fried rice to make it moist, I've been making it this way for decades. Enjoy your cooking!
😮😮
pp
nice
Thank you auntie maangchi, you’re the best! 😋
@@mrnigelng uncle rogerrrr
Haiyaa uncle Roger make mistake. Gochujang is hot pepper paste (fermented soybean baste is doenjang). Uncle Roger call it by wrong name, but I still won’t put it in kimchi fried rice
I love your weejos I even bought rice cooker just because I watched you
only in kimchi bokkeumbap
That ok. Everyone makes mistakes.
We still love you!!! 🧡🧡🧡
looks like you did it again like last time in Epicurious Biryani... HAIYAA!! research more
edit: I think you're confused with ssamjang, that has soybean paste (doenjang) on it
Maangchi is ultimate auntie, not even a roast can touch her
Fact
Fr! Uncle Roger will love her always and not roast her ever.
I can't believe she's 66 years old and she was born in 1957
It's amazing how Asian people can hide their age so well
Too late. He already roasted her. Fried rice is a Chinese cuisine. No wonder maangchi messed it up. 🤣🤣🤣🤣🤣🤣🤣🤣🤣
I’ll listen to Maangchi before Uncle Roger lol she can do no wrong in my eyes. She’s how I got started making Korean food
Probably a good idea. Roger doesn't really know about cooking or anything outside of a very small number of dishes. He looks things up online and pretends to be an expert. Kimchi fried rice isn't supposed to be like egg fried rice... that is much too dry. It is clear that roger doesn't have any real experience with korean food and thinks that asian food must be asian food.
@@thomgizzizyou pretty much explained the character who is Uncle Roger LOL
yeah true, it’s always good to have second opinions, especially if we can give a benefit of a doubt that it’s probably actually correct or good
8:26 gochujang is the red hot pepper paste. Doenjang is the fermented soybean paste.
Gochujang is soybean paste with chili, the base is still soybean paste
@@travelwithsun even so, uncle roger should have not haiyaa on that ingredient as some wants to add it for the color and taste of the dish 😞
@@withwonwoo Well she still get to keep her Aunty title.
@@withwonwoo agreed, i love adding gochujang to my kimchi fried rice for extra spiciness
@@travelwithsun no it's not... Gochujang is made with soybean powder not paste it is 2 different thing. Also different way in making both paste. Please get yourself check.
8:20 haiya actually gochujang in kimchi fried rice is pretty common la. It makes the taste richer and adds spice and flavour. Some might put it in straight, some might mix it with sprite/corn syrup/soy before putting it in. My old boss used to make it like that. The deliciousness is until your mother cannot recognise that kind of delicious.
Exactly!!
I am upvoting all of the comments that says this. To arms my brothers and sisters!
@@MK-zj8sc I am also liking these comments then, even though I'm not Korean.
yeah!! growing up any time my grandmother or parents made kimchi fried rice they made it pretty much the same way (without seafood because I'm allergic) not sure where he got the idea that Koreans don't do that
@@bigidiotcat just like the last video he was blabbering why the chef putting in the soy sauce into the boiling pot of water to cook the sweet potato noodles. When it is like so common in Korean household to do that to give color to the noodles.
Even auntie Maangchi can't escape from uncle Roger roast.. 😂😂
There is no escape from asian judgement
I'm in shock at his nerve
She deserved it, she did Jamie Oliver mistake afterall🗿
uncle roger doing auntie maangchi favor.
I'm genuinely impressed at his knowledge here considering it's not even his food culture. I agree with everything he says here, except maybe that you need kimchi juice at all- kimchi will transfer a strong taste to the rice even if it seems like there is no juice for sure- but definitely doesn't need added water halfway through either. The way my mom made it, you want the little crispy bits of rice from the lack of liquid. No gochujang either he's right on that one too.
Add spring onion near the end as well- spring onion in korean cooking you want it to be quite raw.
gochujang definetly goes with kimchi fried rice, i think you may have thought of doenjang. also green onions are typically fried for the fragrance of the oil in the beginning of cooking, it is very very common in Korean cooking
I love Maangchis content so much, following her for 11 years now, time is passing so fast.
Why would you shave a bunny? 🐰
@@kleinenfuchse5365 I wonder if it’s a euphemism.
So fast! My wife is Korean and she turned 14 yesterday. We used to watch Maangchi videos together many years ago :))))
@@Bas_Lightyear now that's awesome news
@@Bas_Lightyear 🤔 she turned 14 years old or what?
Gochujang is fermented chili pepper paste, not fermented bean paste as Uncle Roger commented, and should definitely be added in kimchi bokkeumbap. Daenjang is the fermented bean paste. Also, with kimchi fried rice, it's ok to use fresh rice instead of day old rice because kimchi fried rice is meant to be wetter than chinese or japanese style fried rice. Haven't said that, kimchi brine is a necessary ingredient too.
The base of Gochujang is fermented soy paste too but with more chili flakes and chili paste
Yeah it's true. Lots of Korean people use Gochujang in their Kimchi fried rice (김치볶음밥) but personally I prefer it without any Gochujang because flavouring it with just my grandmother's Kimchi brine tastes so much better
@@ra9788 You're right! I just learned that from you. Thanks!
@@ra9788 correction, it's soybean powder (meju)
@@ra9788 Soybean powder, not paste. The two are very different.
Maangchi and Uncle Roger is a dream collaboration.
I love his videos and his commenting is so funny. I’m Korean and uncle roger was correct on commenting
How about his comment on gochujang?
Lmfao the bots are everywhere
@Don't Read My Profile Picture No one will, don't worry
@@charlesr.8159 that was wrong you need gochujang
I actually like putting in a simple sauce of gochujang, kimchi brine, sugar, and sesame oil to my kimchi fried rice, because I like mine a bit sweet. Tuna or Spam goes well with kimchi fried rice as well. Also, the most important step in the dish (in my opinion) is to make green onion oil (파기름) at the start, the difference is quite noticeable at the end.
Adding scallion oil...mmm interesting.
Gochujang is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. Gochujang means a bomb of msg + sugar + salt + red pepper.
also the fact that it's not weird to add gochujang to kimchi fried rice. also, gochujang is usually mixed with water or sesame oil to make it a thinner consistency, so it's really not weird to add water to kimchi fried rice if theres gochujang.
Gochujaru is literally used to make kimchi so...??
Yeah, I think Uncle Roger is just wrong on this one. When you're getting bokkeumbap at a restaurant, it's usually made with the leftover sauce from whatever you had previously, so if you get dwaeji yangeom gui there's gonna be a LOT of liquid in the bokkeumbap. The way Koreans do fried rice is very different than a lot of SE Asian cultures. I'll be honest, I'm usually well into my food coma by the time the ajumma comes out with the rice and kimchi, but I'd bet that there's a LOT of restaurants in Korea that do it exactly the way Maangchi did it. It's 50/50 whether its gonna be crispy or it's gonna be "wet". Both ways are really good, and both ways are called bokkeumbap.
@@tedlessthan3 gochugaru and gochujang are different things though. My family always told me never to use gochujang in kimichi fried rice, but that could be regional thing.
@@kennethkwon I’m more so commenting on him saying kimchi and gochujang don’t go together flavor wise when both are made of gochugaru
Uncle Roger, definitely made a mistake here!
We dont know that we need a word "prawnstar" until uncle roger said 😂👌
Die Antwoord, tho?
My friends company here in Kenya (closed since a few years now), was called prawnstar and the logo was this slutty prawn wearing makeup and a gstring, hilarious stuff haha (obviously it was prawns he sold)
We have a dish called prawnstar at lonestar Restaurant here in NZ for years
Now it's safe to say that Forrest Gump is the OG of the prawn business.
The best i can do is 3 lobster
She said and used Gochojang, a chili paste, which is a correct seasoning for Kimchi Fried Rice. Uncle Roger is confused it with Doenjang, a fermented soy bean paste. Also she stired the rice because short grain rice is sticky, you can not "toss it" around like long grain rice. The Kimchi Fried Rice is left to cook without stirring to get a crispy, almost burn crust at the bottom.
yeah the crust is the tastiest part!
He said stirring was good. He didn’t haiyaa at that
Bro you just destroyed Uncle Roger
Also adding green onion with the garlic is correct too. In korean cooking we fry the green onion too give the oil the aroma of the green onions.
as a korean.korean don't use gochujang & water when makes kimchi fried rice.
uncle roger is right
I have SUCH a soft spot for Maangchi, she taught me how to cook! My mother is a frankly abominable cook so I grew into adulthood not even knowing how to chop an onion, but she explains everything VERY simply so I was able to slowly figure things out. Mind you, that meant I only knew how to cook Korean food for a long time, which was the opposite of a problem for me but drove my family insane.
😂
@@LocklearFan-hc3eiMany do this sadly....
Yoo how this guy's channel got deleted "LocklearFan-hc3ei"? Man was right and he deleted his own channel pulak. Very sial man utube
Aw this is so cute ahaha
Go away koreaboo.
As a Korean, I add a little gochujang to my kimchi fried rice to make it more red and spicy. It can add more flavor than kimchi alone. (You can also add kimchi water too, but it gets too watery) Also we first saute the green onion in oil to add a little flavor the oil and make green onion oil (파기름). I think she close the lid to make the crispy crust at the bottom of the pan, which I think is essential in korean-style fried rice, but i definitely wouldn‘t add water… that part was just so wrong.
crispy crust at bottom of pan most important part of authentic paella also
if you add just a bit of kimchi juice to coat the rice and color it, it will dry up by the time it finishes cooking. i feel like gochujang overpowers the kimchi flavor and starts tasting like a tteokbokki sauce, but enjoy your kimchi fried rice however you’d like! 😊
“So wrong”
That is your point of view. I’ve seen both versions with and without water. Bottom line they were moist. You add water like she did when you don’t have enough kimchi juice. So she is absolutely correct.
@@dustf1nger118 people can cook however they like so it’s not like adding water is not allowed, but if we’re talking about the correct recipe for korean kimchi fried rice, she is wrong.
i’m korean and i’ve never seen any other korean put water in person. i’ve also never seen any recipe or cooking video that said to put water in except hers.
and if i don’t have enough kimchi juice, i use a larger amount of kimchi bc it has a high water content (it’s crunchy bc there is liquid inside)
most recipes only call for a tablespoon or two of kimchi juice if they use it. she put like 4 tablespoons of water in. NOT TO MENTION SHE USED FRESHLY COOKED RICE which is moist af, you can literally see how wet it is in the pot and you can hear the moisture of the rice sizzling when she puts it in LOL
so, no i wouldn’t say she is absolutely correct. is it a substitution, sure, but it’s not part of the correct recipe for kimchi fried rice.
@@jijijijibaby There is no standard correct recipe for kimchi fried rice, however the elders do it is one correct way.
The rice she used wasn't fresh-cooked either, you could tell it wasn't if you were looking properly.
Uncle Roger, you should invite all your uncles and aunties that you’ve reviewed over the years and make them all face-off in a cook off
Good idea for a TV show.
@@chrisg.2842 idk about that, just imagining gordon competing against the other uncle and aunties is already degrading, Idk what you think but gordon winning won't do many benefits but if he loose, he will loose many things
@@KalixLang Gordon can be the judge
@@hungaryandblackwidow3863 fair enough
Uncle Nick would win 100%. Jamie Oliver would be last place.
Of course, when the shrimps were de-veined, I expected Uncle Roger to roast Jamie Oliver that quick 😂
There are two types of spring onion-- in Korean you call the thick one 대파(Dae Pa), and the thin one 쪽파(Jjok Pa). You can use 대파 from the start and sizzle it to make 파기름 spring onion flavor oil, just as chilli oil or garilc oil. 대파 is thick enough to endure the heat like onion or carrot, while 쪽파 should only used at the end of cooking, as a topping!
I love how she put the glove on but used the hand without the glove 😂
Omg hahahahaa
the gloved hand is for uncle roger ;)
The glove it to not contaminate the rest of the kimchi in the container when removing it. Not for the cutting.
@@zclaus9642hahahaha
@@kpeggs82 why not just use a clean utensil (eg chopstick or tongs) to get it then?
4:42 that sudden voice change made me 😮
Felt transported to another multiverse of Uncle Roger😂😂😂
I love Maangchi's cooking so much, she's the one I referred to when I want to learn about Korean food.
Her Korean fried chicken recipe is awesome.
Me too
But she fuck up fried rice
Same, she's the QUEEN of Korean food ❤❤❤
She's really not that good... Good TH-cam personality, but not so great on the cooking. If you want to learn real Korean dishes check out Paik Jong Won
I love maangchi recipes , everything she cooks is delicious and the recipes are accurate 🥰
I have been watching her for 6-7 years. She is a gentle soul.
Poor Maangchi she couldn't escape Uncle Roger's wrath haha. I use a fair bunch of her recipes, my favorite one is that spicy ice cold noodle soup I make on very hot summer days (it's called Mul-naengmyeon), I recommend anyone to try it it's very refreshing.
Nobody can escape uncle rogers wrath
Oooh gotta look that up, sounds like my type of soup!!
9:42 "Paella!" by Uncle Roger sure sounds familiar to another famous "Yea-ah!" quote we all know and love.
You cannot come for her. She is an absolute treasure.
Maangchi’s so cute 🥰 Don’t change who you are and what you do Uncle Roger, we love you as you are. Your army of fans will never let you be cancelled 👍
It's only China who cancelled him anyway.
❤
As a Korean, so impressed that you know Dashida 😊 she made paella not kimchi fried rice this time 😮
As a Valencian, she did NOT do seafood paella hahaha maybe she did jamie oliver version of paella 😉🙃
아닌듯
@@emmpire7228Hey do you have any reference recipe for an authentic Paella?
@@emmpire7228 you had to put Down your valencian foot. hola desde alemania
I haven't watched the entire video yet but the thumbnail did make me think of paella😮
I always add a little bit of gochujang... so does my mom & every Korean i know..🤔 think it’s just preference 😆
And Korean cooking often uses green onion oil, that’s why she cooked the garlic & green onion oil first. The infused oil makes it taste a lil better, despite how subtle 😊
He thought gochujang was soy bean paste. From what i've seen using gochujang(red pepper paste) is a standard step for kimchi fried rice. I don't use it because it's just oddly more hot than using gochugaru. I can use 2 or 3 tablespoons of gochugaru but 1 teaspoon of gochujang is too spicy for me. I grew up eating straight bird's eye chillis because i'm half Indian but i have an autoimmune condition now that affects my mouth and the only chilli i can handle is Korean chilli, it's so delicious i love it. i grew up cooking Korean food as our Korean lodger who lived with us from when i was 13yrs old to 20yrs old was the only one who thought to teach me how to cook. Idk where he was from in Korea but he also got me into the habit of also adding tomatoes to everything. Korean kimchi egg-fried rice gimbap was the first thing i successfully learned how to cook/make in my life when i was about 14yrs old. Before then i was just burning sloppy rice on the cooker with a few oxo cubes in it because i'm also English in England.
I love auntie Maangchi. She’s so wholesome.
Maanchi is so adorable. When I first watched long ago, I thought she was weird wearing those odd hair clips/ little hats on her hair. Then I realized that’s what makes her so special. Her hair items was her signature along with her awesome recipes. She can do no wrong.😅
uncle roger can never get cancelled. he’s that iconic. 🧡
fr
i re@d ironic
i think chinese government gonna canceled/ban everyone that collab with uncle roger in future. he crossed line that shouldnt be crossed
Yeah😂❤
Uncle roger bad becuz he eat MEAT also he licks gordon
Auntie Maangchi is my go to for any Korean recipe. She’s amazing ❤️
Uncle Roger is straight up calling her Aunty before reviewing Fuiyoh! 🎉 Agree is best Korean food cooking TH-camr. Maangchi's recipes and videos are on another level - easy and super tasty. Have been cooking them for years.
She already had Auntie title
8:55 That's absolutely correct! There are not much fried foods(or even foods using oils) in the traditional Korean cuisine... Lots of street foods or Korean styled fast foods such as Kimchi fried rice are actually developed at least after Korean war.
I lost it at “PRAWNSTAR”... love you Auntie Maangchi💕
love the fact she had a nice beer at the end. definitely party aunty! she redeemed herself with the beer.
5:00 it’s your right to Bear 🔪. That’s the Asian 2nd amendment 😂😂😂😂😂 uncle Roger is the best.
0:47 really expected the "Fancyyy" edit. Uncle Roger never ceases to surprise us.
I think depends on the taste of kimchi you are using, Gochujang can be necessary or optional. As a Korean, I never put Gochujang into my Kimchi Fried rice but my best experience of kimchi fried rice actually had the Gochujang.
As a korean, I can say that Gochujang is a bit weird, bit I think it is relatively fine. It is probably for the salt and color. It also makes it more spicy(ish). Kimichi isn't that spicy, so if you want it spicier, you can add Gochujang.
Gochujang also has natural MSG from the mejugaru...
How is it weird when the kimchi is made with Gochujang?
@@Josef_R kimchi is not made with gochujang (paste)- it’s made with gochugaru (flakes)
@@mszalli Yeah, I realized that after I wrote it and couldn't find my post again.
Maangchi is an absolute gem. I will not hear a single bad word about her! haha
Gochujang is the chili paste, not the soy bean paste. Typically, you need a bit of that chili paste to enhance the chili flavor and gives it a nice red color. So bean paste is called daeng jang
7:45
Top 10 Anime Betrayal Scene
2:00
Blue glove RIGHT HAND for what??
When I moved out to go to university I would watch her videos whenever I felt lonely lol. Didn’t even end up trying the recipes until years later, I just wanted the comfort 😂
Uncle Roger trying to not get canceled😂
Thanks ig
getting canceled speedrun any % WR
Getting cancelled. At the same time, milking the situation. Smooth, right? 😆
yeah, sort of... yet he didn't know the difference between gochujang and doenjang (soybean paste) lol
@@shirokanzaki15 Gochujang is soybean paste with chili, the base is still soybean paste.
I'm from Valencia, Spain, and I keep being amazed at how Valencian and Asian culinary culture come from exactly the same place... when the chinese brought rice and oranges they didn't know what they were doing.
That rice looks amazing, it reminds me of "Senyoret" rice
"Prawnstar" should be in the book of Oxford dictionary 🤣
Her recipes are amazing!
Uncle Roger, you gotta understand using green onions at the end is not the only way especially when it comes to korean food. Koreans often use oil and green onions and heat them up to make 파기름 which means green onion oil. You can also add garlic to the mix based on your preference. This is just one of many korean variations in korean culinary that may be different from other neighboring countries. In manchis case, she was trying to extract 1tbs of 파기름 to cook the seafood. Her unique way is not the original traditional way but no Koreans would be surprised to see that. Again, she was simply using 파기름, or Pah-girum.
This is a 1 pot meal.
6:25 later. The pot changed relationships status to “open”
Gochujang definitely pairs well with kimchi and you need the water to dissolve the gochujang a little so you dont have massive clumps of rice with gochujang and parts of rice without
Fun fact: actually Korean fried rice can be a bit wet, I felt scared when seeing how many wet ingredients they put into fried rice at first too, Korean fried rice is supposed to be wrapped in red sauce a little be wetter than Chinese style one and sometimes with cheese on top. Still, it is a bit weird to put such a lot of water in it
im korean and i’ve never put water in it, only kimchi juice and that’s how my mom taught me. and i’ve never seen anyone cover their kimchi fried rice before. i’m shook. the conditions….are too wet inside that pot.
i think she was going for the mushy rice that you get after eating a stew at a korean restaurant (one that comes with the portable stove underneath) and you add rice at the end. this results in an oatmeal-like consistency, which is good in its own right but def not fried rice.
That's not a bit wet
That's soggy
@@koraegi they’re just saying that kimchi fried rice is normally more wet than chinese egg fried rice. clearly this lady took it too far lol
Never seen my mom add water. I think my mom adds sesame oil. Not sure. Me. I add butter and wash the kimchi but I have 2 and 5 yr old. My 5 yr old son can't handle spice. 😅😅 they also don't like sesame. Sometimes I add doenjang instead just to add more flavor. My daughter has an allergy to soy sauce.
@@BatmanPwnage i like to use butter as my oil as well! makes it taste (nutty?) 고소해 and it’s a good replacement for sesame oil. do you happen to cook with chicken boullion powder? it could be a nice non-spicy addition of flavor/seasoning for your kids but it’s salty so i recommend putting a little in at a time.
Thought of what you’d say about Oh Cook! With James May - season 2 episode 4 he uses a wok and my family was low-key yelling at him. Haha. Keep up with the commentaries!
Oh I love watching Auntie Maangchi!!!! I have tried her dishes they are spot on. She is a pure delight!!! 😊
2:32 so the glove was for the knife😂😂😂
As a Korean American myself I cannot thank Maangchi enough for finding out more about my heritage’s cuisine
Lol, the moment she put seafood on top the rice, my immediate reaction is “That’s paella !”😆😂🤣
🙄
I’ve been watching and Following her recipes. And her cooking is spectacular.
But Gochujang is not fermented Soybean paste, it is Chilli paste
Fermented Soybean paste is called Doenjjang
Gochujang is soybean paste with chili, the base is still soybean paste.
Gochujang still has a soyabean paste, but is a spicier version.
Oh ok 👍
It sometimes has soybean powder, but doesn't contain soybean paste.
I remember cooking one of her recipe (honey garlic fried chicken) for my brothers (one is cousin) and i remember how my brother told my mother how good i am at cooking 😂and my mother complaining why I don't cook for them 😆 All thanks to aunty maangchi.❤
Oh I've made that one! My family friggin adores it.
@@solitarelee6200is it overly sweet though ?
lets appreciate how his "hehehe" at the bloopers scene is just so cute
you leave maangchi alone!!!! she’s an angel and can do no wrong
Wet fried rice.... Can't go wrong?
She turned Kimchi fried rice into Paella? You sure she did nothing wrong?
@@Memesifoundonfacebook are you even korean or know korean food? Traditional korean fried rice or bokkeum bap is very different from chinese style. So stfu
Simp.
@@Memesifoundonfacebook It's just her version. The difference is, her food will still taste amazing, unlike Jamie Olive Oil's nasty mess.
I'm surprised that Uncle Roger reacted to Maangchi for the first time. Quite a surprise for them.😮
He probably has never seen anything he could roast her on til now and he was even wrong about the Gochojang because she already has it in her kimchi.
He needed her viewers. Who doesn’t love Maangchi?
I think it was her own take of "Kimchi fried rice" and not the traditional one we normally eat. You're right though, Maangchi is a legendary cook!
5:13 Egg Fry Lice F-Boy Roger, Onion is not optional for 김치 Fried rice. Onion go with fried Kimchi like 어랄해 goes with making love ( sorry children).
‘ 1:32 Aunty maangchi so good at preparing ing shrimp she’s my favorite prawnstar’ 😂😂😂
1:13 never misses an opportunity to diss Jamie😂
Same Uncle Roger. Maangchi's Kimchi Fried Rice is always a reliable recipe everytime my fam is in the mood for home-cooked Korean food. 😋
And yeah I'll try to use kimchi brine next time, now that I ferment my own kimchi.
As a Korean, I had to put my leg down when she poured water into the pan HAIYAA
Don't you mean aigooo?
@@keekskeepishonest5934 That too😂😂😂
Actually, what she did is correct. Korean fried rice back in the day used to be wetter which wasn't wrong at the time. These days have changed to adopt a more Chinese style fried rice (imo is a good change). So considering at that time, she made Korean fried rice correctly. Many people used water because oil was expensive post war.
Aigooo... Aissi...
@@dustf1nger118 Nyahh--they'd have used kimchi juice.
Uncle Roger waving back at Maangchi was so wholesome lol
Korean here. My mother and always used gochujang in her kimchi fried rice. Koreans also tend not to use day old rice all the time.
That 'sorry children' in deep voice had my heart racing. ❤🙈
dont forget about his laugh in the bloopers lool
I don't think he meant it to be sexy but it was 😅
when she put water in Kimch fried rice, As a Korean, I cannot help csreaming. Finally I understand your feeling about Jamie’s egg fried rice.
I said it was more like Kimchi Paella right before he did, but aye that’s some tasty fusion! Also she is a doll ❤
I think it is common to uses Gochujang in absensce of Kimchi Brine to make the fried rice that red color. The water there is to dilute the gochujang into ketchup like consistency.
In eastern part of Indonesia, it is common to uses "Chilli Ketchup / Saus Merah" to make fried rice. Their version of Nasi Goreng is also more red than what commonly seen in Java.
Queen Maangchi! I love her so much. ❤❤❤❤
I’ve always added a little gochujang when I make it. Good for the color and lots of extra flavor, especially when the kimchi is more fresh
As a Korean ive been eating and making kimchi fried rice my whole life but ive never seen anyone put water in kimchi fried rice
1. We, Koreans, sauté green/spring onions with oil at the beginning of cooking to make spring onion oil (sometimes with onions or garlic). It's already available as a product and sold in supermarkets, known as "파기름(literally, green/spring onion oil)."
2. We add some more spring onions during the last few minutes if you want a crispier texture and greener color for the spring onion bits.
3. We don't add water at any stage of making kimchi fried rice. It's ALWAYS made with kimchi brine. Water is NOT AN OPTION.
4. We NEVER use gochujang in kimchi fried rice. Perhaps some people do, but they're weirdos. Never listen to them.
5. We use MSG or Dasida as you said. Nowadays, some people prefer using liquid chicken stock or Chinese oyster sauce instead.
@@darkstar3116 Liquid chicken stock is a product that is gel-like reduced liquid, not like watery broth you made at home. Google "Concentrated Chicken Stock" or "Chicken Stock Concentrate", it's liquid chicken stock I meant. You call them water? LMAO! Do your homework before you write a comment. I wouldn't call it "Liquid" chicken stock if I meant watery chicken stock you think. Who would do that? If you googled "Liquid Chicken Stock" just one time, you'd get what it is. Too lazy! HAIYAA...
10:20 you are so God damn ruthless Uncle Roger, I love it :D :D :D
11:43 We all saw the tiny bit of sadness
Uncle Roger is a wonderful comedian. Maangchi I love how you and Uncle Roger work together. You two made my day complete.
I love her and I always follow her recipes. I take all her advice on what noodles, sauces, spices, vegetables, and paste must haves. She is so adorable too!🥰
I agree.she is so adorable & a great cook .💖✨
11:49 that laugh
HeHËHÆ
7:04 ... LMAO🤣🤣...giant green dil$%&o (sorry children)
Captions: 💀
Uncle Roger is a stickler for details - superb !!
10:00 not that you normally make paella with a lid either. Maybe biryani?
Uncle Roger totally saw exactly what I saw when she added the seafood. It became Paella. Haiyaa!
Paella very good and I am sure this is also, whatever you call it.
That is not paella at all, if you think that looks like Paella, you're as bad as Jamie Oliver. (I'm from Spain and furthermore, I'm from Valencia, the birthplace of Paella, so don't even try arguing with me, I'm Spanish Uncle Roger) . This is the reason I've never had a decent paella outside of my city, and I've traveled a lot.
삼촌 어덯게 다시다를 알아요... 진짜 미치겠네 하이야....
By the way, adding gochujang into kimchi fried rice is actually quite common recipe in korea...
it's way better then just adding sugar
trust me
Maangchi is a legend. Untouchable status.
*”Bring your own knife, fuck the police! It your right to bear knife for kimchi fried rice, that the Asian Second Amendment!”*
Easily one of the best Uncle Roger quotes to date. I’m thoroughly wrecked by his humor.
@Rana-kh6wqnobody cares
@@FFXI_Addict You have a nice goatee 👌
I LOVE AND ADORE MAANGCHI!!!!!!!!!! She's the 🐐🐐🐐🐐🐐🐐🐐🐐🐐🐐
99 times out of a 100 TH-cams algorithms suggest a load of sh*t to watch. But sometimes they drop a gem like Uncle Roger. This channel is pure gold (or orange I guess), but amazing and entertaining. Keep up the good work.
5:37 is so funny, she rather look like terrorist then use induction stove
what if the video had two parts where Uncle Roger remakes the food after reacting
At the start of the video at 0:40, i really thought Maangchi was making paella rather than kimchi fried rice. Plus She said ''one pot dish'' but ended up using a pot and a pan XD
Doesn't matter if its fried rice or paella, it looks delicious af