I love how he does not use complicated tools for cooking . I wish I could be one of the camera person for his show . I wait every week for his episode ☺️🥰. Hope he will remain in this show ☺️
I'm Malaysian n we only use normal soy sauce. Dark soy sauce is something different... The thicker one is caramelised soy sauce but is also sometimes called dark soy sauce which can be confusing. Unless u trully use dark soy sauce (the bottle trully says dark soy sauce by lee kum kee) ... What he is talking about is not the normal soy sauce we use
I'm really happy watching him every time he uses a subtitute ingredients that professional cooks knows well too. It's so soothing specially when you're also studying in food and beverage industry. We know how an herb and a spice taste and smell so I can literally taste what he's always cooking.
Very true. And the way he cooks and builds his recipes by ratio is also helpful. Especially with the sauce ratio mixes, I can imagine the tastes whenever he gives the ratio because I've played around with it enough to understand the flavor outcome. It's very interesting to watch him get in his element when you have background knowledge as well.
@@charliejoson9145 Idk what you mean by tuna sauce? If I need to replace anchovy stock I usually use fish sauce and a vegetable bouillon, or dashi. Oyster sauce is great for a deep umami flavor in a lot of dishes but I have never tried it in a soup
I like the way he cooks. Every dish he makes looks simple yet luxurious. It also does not take a long time. I love such of kind of recipe. I always wanna try to make Korean style pig trotter dish but looks complicated and takes a long time. But I will make sure to try this recipe. Thanks for giving out this good idea.
I've always assumed Koreans use dark soy sauce and brown sugar in their food but I'm genuinely surprised to see a lot of their reactions. When I first started cooking Korean food, there were some recipes that asked for brown sugar and I realized the caramelization tasted amazing so I just used brown sugar every time a recipe calls for sugar. It just gives a deeper, tastier flavor for whatever food you're making. Also, the chef was right about dark soy sauce. Once you get the hang of it, you naturally gravitate to it. The coloring makes the food much more appetizing and dark soy sauce isn't exactly saltier, just darker in color and slightly deeper in flavor but a little goes a long way when you cook with it.
Here in the Philippines we call if Pork Adobo (Adobong Baboy), it's a common dish we have here, every celebration, Weddings, Birthdays, graduation, etc we cook adobong baboy. Dark Soy Souce and vinegar is a must here in the philippines.
I think this dish is much closer to patatim. The original method of cooking of this dish, the one made in restaurants (which takes around 3hrs or more) has almost the same flavor profile and cooking method as patatim
@@kurapikakurta3863 yep, patatim. It has the sweet taste that adobo normally don't have (unless you want the sticky type of adobo). I have dark soy sauce in my cupboard because I like to browse recipes and cook. But most Filipinos don't have it. We use the regular kind of soy sauce.
I am more excited if could finish the challenge than waiting for my exam result. Love how he makes his session funny and enjoyable 🥰😍. If he opens his restaurant I would have been daily customer. Saranghaeo ❤️ suyoungsi
i become addicted to this show bcos of this man hate him in drama but oh man he set my standard for ideal husband 😅my problem is where to find a man like him
Wow...ok I hate to admit this but he wasn't kidding when he mentioned Hong Kong. He added a lot of the ingredients similar to how we do it in Hong Kong. 👍
Its like he's cooking adobo. Just until the part where he used dark soy sauce and brown sugar. If you add a touch of vinegar, a few pepper corns, and laurel leaves then it would be adobo. Some star anise would be good too. 😋❤️✨
Brown sugar can also be added to adobo if you want it to be the sticky type. Instead of dark soy sauce (which is sweet), I add oyster sauce to my adobo.
@@AlHayaday but he himself said it's sweet if i'm not mistaken? And further he add brown sugar.. my head already imagining the trotter's taste would be similar to when we cook some meat with "kecap"~ i don't know,, i just feel like the "dark soy sauce" + brown sugar is basically the ingredients for "kecap".. you know, black soya plus gula merah/gula jawa (palm sugar)😆✌
@@unexpectederroroccur you're slightly wrong here.. kecap is both sweet and salty.. just different brand also different level of sweetness.. Let's stop here.. i am in the wrong, i'm not clear enough on my 1st comment.. i should say "the combination of dark soy sauce and brown sugar probably taste like kecap" instead of only mentioning the dark soy sauce~ ✌
30 mins is not enough to make the trotter soft, it will still be hard and very chewy, maybe they like it that way but it does look YUMMY still. I would definitely eat it LOL
I've been watching a lot of recent vids, the girl who keeps on commenting really annoyed some of the cast you can see by how they answered her remarks hahahahaha
Coz it'll take less time if he will "fry" it using oil compared to waiting for its own fat to render. And he's not totally "frying" it, he's just browning it, doing it will "seal" the meat, just like what he said it'll prevent the meat from becoming mushy. (This is what I think)
![[Mukbang] "Local Restaurant" Korean Local Food Eating Show [ENG SUB]](http://i.ytimg.com/vi/QR5JOUVrz_o/mqdefault.jpg)
I love how he does not use complicated tools for cooking . I wish I could be one of the camera person for his show . I wait every week for his episode ☺️🥰. Hope he will remain in this show ☺️
He is always the best in making tough dishes in a very easy method and his way of cooking make us feel that anyone can cook very easily👏.
I'm surprised that they don't use a lot of dark soy sauce in Korea. In a Malaysian home (especially a Chinese one), it is a must have.
malaysian here, can relate.
Me too..i am a malay but soy sauce is my primary ingredient when cooking..
Tulh msakan msia sentiasa sedap. Brtmbh2.
even the dark soy sauce he used seem like a watery version..the one we used here are normally thick
I'm Malaysian n we only use normal soy sauce. Dark soy sauce is something different... The thicker one is caramelised soy sauce but is also sometimes called dark soy sauce which can be confusing. Unless u trully use dark soy sauce (the bottle trully says dark soy sauce by lee kum kee) ... What he is talking about is not the normal soy sauce we use
I'm really happy watching him every time he uses a subtitute ingredients that professional cooks knows well too. It's so soothing specially when you're also studying in food and beverage industry. We know how an herb and a spice taste and smell so I can literally taste what he's always cooking.
Very true. And the way he cooks and builds his recipes by ratio is also helpful. Especially with the sauce ratio mixes, I can imagine the tastes whenever he gives the ratio because I've played around with it enough to understand the flavor outcome. It's very interesting to watch him get in his element when you have background knowledge as well.
I wonder what could I use to substitute "tuna sauce"? They use it to flavor their seaweed soup.
@@charliejoson9145 Idk what you mean by tuna sauce? If I need to replace anchovy stock I usually use fish sauce and a vegetable bouillon, or dashi. Oyster sauce is great for a deep umami flavor in a lot of dishes but I have never tried it in a soup
I love how considerate he is of everyone's situation and tries to make recipes that anyone could make regardless
I like the way he cooks. Every dish he makes looks simple yet luxurious. It also does not take a long time. I love such of kind of recipe. I always wanna try to make Korean style pig trotter dish but looks complicated and takes a long time. But I will make sure to try this recipe. Thanks for giving out this good idea.
He’s just so good at everything!!!
I've always assumed Koreans use dark soy sauce and brown sugar in their food but I'm genuinely surprised to see a lot of their reactions. When I first started cooking Korean food, there were some recipes that asked for brown sugar and I realized the caramelization tasted amazing so I just used brown sugar every time a recipe calls for sugar. It just gives a deeper, tastier flavor for whatever food you're making. Also, the chef was right about dark soy sauce. Once you get the hang of it, you naturally gravitate to it. The coloring makes the food much more appetizing and dark soy sauce isn't exactly saltier, just darker in color and slightly deeper in flavor but a little goes a long way when you cook with it.
Brown sugar is commonly used in countries like singapore and malaysia and it is absolutely true that it has a better taste than white sugar!
Here in the Philippines we call if Pork Adobo (Adobong Baboy), it's a common dish we have here, every celebration, Weddings, Birthdays, graduation, etc we cook adobong baboy. Dark Soy Souce and vinegar is a must here in the philippines.
Filipino here! Yes its really similar to pork adobo, wonder if its inspired or not?
I think this dish is much closer to patatim. The original method of cooking of this dish, the one made in restaurants (which takes around 3hrs or more) has almost the same flavor profile and cooking method as patatim
@@kurapikakurta3863 True. Mas malapit sya sa patatim kesa adobo
@@kurapikakurta3863 yep, patatim. It has the sweet taste that adobo normally don't have (unless you want the sticky type of adobo).
I have dark soy sauce in my cupboard because I like to browse recipes and cook. But most Filipinos don't have it. We use the regular kind of soy sauce.
I am more excited if could finish the challenge than waiting for my exam result. Love how he makes his session funny and enjoyable 🥰😍. If he opens his restaurant I would have been daily customer. Saranghaeo ❤️ suyoungsi
I love him so much! He make me want to cook! I love watching him. I wish he was my dad lol Dinner would be lit lmaoo
i become addicted to this show bcos of this man hate him in drama but oh man he set my standard for ideal husband 😅my problem is where to find a man like him
Wow...ok I hate to admit this but he wasn't kidding when he mentioned Hong Kong. He added a lot of the ingredients similar to how we do it in Hong Kong. 👍
Always enjoy watching him. . . He should have won this one!!!
Its like he's cooking adobo. Just until the part where he used dark soy sauce and brown sugar. If you add a touch of vinegar, a few pepper corns, and laurel leaves then it would be adobo. Some star anise would be good too. 😋❤️✨
Brown sugar can also be added to adobo if you want it to be the sticky type.
Instead of dark soy sauce (which is sweet), I add oyster sauce to my adobo.
this is like ADOBO in the Philippines :D hahahaha or Pata Tim too. Jokbal got those feels
This is ADOBO a Philippines favorite food :)
Here in the philippines we call it Pork Humba🤗
NamSeon Hyung take on Jokbal is really interesting!
The way of cooking and preparations and ingredients are very similar to how my fam normally cooks in Singapore.
Wow 8:09 didn’t expect I would hear yesungie pink magic there😆😆😆💙💙💙
I wonder if there is a shifting of crew member and the ones here fight to stay in the Ryu’s house.
Ryu suyoung 😍❤️
i like it that he always feed his staffs
He's using a new way to cook the traditional Korean cuisine 👍
oot but he's so attractive on his age 😭 I am wondering how he looked on his young ages 🥺
His production crew is soo lucky
Yesung´s voice ♥
I hear the backsound, Yesung - Pink magic
Akkkk❤️❤️
similar your cook adobo famous food philippines and patatim super yummy🤤🤤🤤🤤🇵🇭🇰🇷
Wishing to see his own cooking channel~~
Reminds me of my mum’s braised pork belly with eggs. Same ingredients just different ratio 😋
He’s cooking “humbang pata”.. 🤣🤣🤣 Male version of Yuri in terms of the background effects.. 🤣🤣🤣
That's also what I thought!
Yesss😋
I heard Pink Magic - Yesung
In the Philippines, specifically cebu, that'll be called humba GAGAGSGSGSGS
Love Sichuan
I add it almost every dish ❤️
Why does this reminds me of humba from cebu, philippines 🤤
He really should open a restaurant
The "dark soy sauce" probably taste like "kecap" here in indonesia.. it's sweet~
No,,No Nggak sama kak asin dan lebih pekat its not sweet 😅😅
@@AlHayaday but he himself said it's sweet if i'm not mistaken? And further he add brown sugar.. my head already imagining the trotter's taste would be similar to when we cook some meat with "kecap"~ i don't know,, i just feel like the "dark soy sauce" + brown sugar is basically the ingredients for "kecap".. you know, black soya plus gula merah/gula jawa (palm sugar)😆✌
@@puspitaD sweeter and less salty, dia bilang. jadi masih ada gurihnya sedikit. kalo kecap kan beneran manis aja.
@@unexpectederroroccur you're slightly wrong here.. kecap is both sweet and salty.. just different brand also different level of sweetness..
Let's stop here.. i am in the wrong, i'm not clear enough on my 1st comment.. i should say "the combination of dark soy sauce and brown sugar probably taste like kecap" instead of only mentioning the dark soy sauce~ ✌
If you add dark brown sugar and/or ripe pineapples toy can get a sweet savory taste to it as well.
30 mins is not enough to make the trotter soft, it will still be hard and very chewy, maybe they like it that way but it does look YUMMY still. I would definitely eat it LOL
The chef asking what's that like hongki style's hahahahahahha
Its called or somewhat similar tk our "humba" here in the Philipppines or for some its called patatim.
I've been watching a lot of recent vids, the girl who keeps on commenting really annoyed some of the cast you can see by how they answered her remarks hahahahaha
Nuguseyo ? Yuri ?? Min mom ??
Feel like 'ayam masak kicap'🌚
looks like humba pata 😋
Here in the Phillipines we call it "Adobo" kekkekeke
HAHAHAHAH , kinda similar but it's not adobo
Mas similar siya sa humba
Lee Kum Kee, Hong Kong company ❤
In every episode, the lady in the puff sleeves dress is always taking notes & asking questions. What's her name?
He's like an older version of Enhypen Jay
These days I only eat rice and lentils so I'm jealous
6:05 That McGyver theme song
This is like the adobo or humba in the Philippines
Apakah dark soy sauce adalah ketjap kalo di Indonesia?
we call that "Humba" here in Cebu
Is that humba?
Dark soy sauce + brown sugar = kecap manis... Bener ga sih?
We call it kitimoto in Tanzania Africa we frie the pork first
the background music is.......... AHAHAHAHAHAHA
👏🏻👏🏻👏🏻
lol i got the sauce !
Basically Chinese cooking method
Indeed
pata-tim anyone? haha
I feel like smelling and eating jokbal(ㄒoㄒ)
21 : 43 p.m. 6/2/2022 Sunday
❤
This is like Chinese style
Isn't it better to fry the pork with it own fat? rather than using cooking oil which is going be too greasy.
Coz it'll take less time if he will "fry" it using oil compared to waiting for its own fat to render. And he's not totally "frying" it, he's just browning it, doing it will "seal" the meat, just like what he said it'll prevent the meat from becoming mushy. (This is what I think)
sigh... i am never gonna get myself a husband at this rate
😮😮😮😮😮😮
CENDOL?
Macam ayam masak kicap ja
Hihi. Betul. Bunga lawang, kulit kayu manis plus bunga cengkih.
Somebody tell him to keep molasses on hand and add it to anything that requires brown sugar! Sub regular sugar and molasses for brown sugar
The BGM in this clip is so disturbing and too distracting.
Good cooking but why not win fo him ...
Chinese style
Indeed very similar
Ealah, jadinya semur babi pedas .
The reactions are so overreacting.. its even uncomfortable to watch
Yes, the lady in brown/nude blouse is especially overreacting in this episode..