Korean bowl, not chinese clay pot. Egg yoke is not supposed to be fully cooked. Supposed to runny like fried egg. Also you don't put meats in pot until rice is boiling and some water has soaked in the rice. It looks too damp and not dry. Yikes!! B- grade.
lol...same thing I noticed, you can't drizzle a bit of oil down the sides of the pot without lifting the lid...and its just wrong without the Chinese pot lol
super beautiful video! and the food looks amazing!
Thank you! You're very kind
Looks Really Good. I am going to try this.
I'm glad you did a few of the cooking videos! I'm really enjoying. Thanks!
Hey thanks! I'm new at this so that means a lot!
Just started watching your videos! Please keep this going! Especially with recipes!!!!
Thank you! I appreciate the support!
I'm eating this right now, but from a take-out place in Nanjing. The crispy rice is the best part.
Best.
#1
Hey great video, I was wondering what knife you are using and where I can get it?
Did you cook this on a gas stove? I only have an electric stove.
The Bob Ross of cooking. Without the talking.
Your camera is on auto focus and it zooms in/out of focus. Please work on this for future videos.
Korean bowl, not chinese clay pot. Egg yoke is not supposed to be fully cooked. Supposed to runny like fried egg. Also you don't put meats in pot until rice is boiling and some water has soaked in the rice. It looks too damp and not dry. Yikes!! B- grade.
lol...same thing I noticed, you can't drizzle a bit of oil down the sides of the pot without lifting the lid...and its just wrong without the Chinese pot lol
Wait………I love your stuff. But why are you using a Korean clay pot to make a Cantonese dish? No………..!!!!!!!!!!!!!!!!!!!
We make do! I use a ttukbaegi to make claypot rice and it taste delish!