This is one of my favorite dishes my mom used to make. I’m 53 and we moved to the U.S when I was 8. My mom cooked Korean food but never taught me how to cook it. My family loves it so I look on TH-cam so I can make it for them. Also recently my mom went into a nursing home and she’s sad she’s unable to eat her Korean food so I’m going to make her some to take it to her. Thanks so much for posting this. We grew 3 types of lettuce in our garden including the red leaf lettuce so we’ll be using it to as a wrap with the rice and pork. My mom and my family will be so happy!!😍😋
I always enjoy Daniel's video, he has this humor and wit.. "if that is the only question in your mind, then you are living a good life". I hope so, Daniel, and my hope goes to you and Katie.. Looking at the war, climate, politics... It's a crazy world outside..
Just made this for lunch, turned out really Good! I’m a vegetarian but my korean husband very impressed with your recipe! Thanks for sharing this recipe!
Thank you for this 2222-2222 recipe. So easy to make! I cut the gochugaro to half, and I have no green pepper in the fridge. 😅 I like your recipes, they are easy to follow.
That looked so good. I make beef bulgogi for my daughter who loves it for breakfast with rice and eggs. I have to try this one now. Love Katies hair, it's so cute on her.
Hi! I made your exact recipe yesterday and I am here to tell you that it was sooo good!!! My husband loved it so much!!! I loved it tooooo!!! :) So glad we managed to find maesil extract finally on the 3rd store that we went to!! :) Thank you very much for this recipe! I have been to Korea once but only for G-Dragon, I just realized I didn't get to enjoy the food and the culture back then. I am planning to go back there and indulge myself with the rich culture and amazing food!
In hungarian language we call that marinated leaves Bear-onion. I love it, but i wish to learn how to marinade it korean stile. Usually we simply chope it and add to hot potato puree.
@@FutureNeighbor It's just the name of the herb. We use it like any other herb in dishes where we want that subtle garlic aroma, f.ex potato salad, dips, in soups or salads etc. And then it's very popular to make pesto of it. Use the recipe for pesto genovese, omit the garlic and replace the basil with ramp. Use like any other pesto on pasta, in soups , in stews or wherever you want.. You can also preserve it by pasteurisation. PS. I would also like to know more about the Korean marinade
Favorite for sure- thanks for making it simple! Looks so so so delicious! Continued best wishes to u guys as a newlywed! Hubby and I have been married for 25 years this past April with two boys! Your adventure is just the beginning - enjoy every minute!! 👍❤️
Long time, no see, FN! COVID made everything a little crazy for a bit lol. I'm no longer in Korea, but I used to eat this dish quite often when I was there. Thanks so much for this recipe! I can't wait to feel like I'm back in Korea when eating this haha. Hope you guys are well!
I live next to a forest that in spring turns into an entire field of Victoria onion! Most of us don't think it's very tasty though, it has an extremely funky garlic flavour when it's raw, but now I really wanna try and pickle it in soy sauce next spring!
This, and bossam are my 2 favorite Korean dishes. Here in the States, I've always had it with Kimchi and Tofu though so I didn't realize you can do it without that.
Hi future neighbor! Have you ever made your rice with corn tea? Typically I use it regular but it can also be used for breakfast with butter and sugar. Different teas give obvious but suttle flavor. Cold tea obviously as its sitting for the 20 minutes prior. Anyway, let me know if you've tried it or if you'll try it. Love the channel!
Can't like this more than once, but I've watched it so many more times.... I need to learn how to slice the meat thinly as the cost is prohibitive, in most of the Korean Mart's where I live, to buy the Korean pork products.
This dish looks amazing. I'm confident since i can already cook spicy pork then i can do this. Drives me mad spring onions are hard to find so usually i have to omit them. But looks like this would be great with some rice. I also noticed you didn't add any salt in. Would I need to season it more with salt or soy sauce?
It’s not something that’s been around for long, I think. But I’m seeing it more in recipes so I want to get some to see if it really makes a difference.
If someone was say looking to start a possible new life abroad for the life experience but really just as an excuse to go live somewhere where they know they could just eat better (also way healthier) than say the American midwest where they currently reside. Would you recommend your country in particular?
I'd recommend finding different grocery stores near you that sell the ingredients to make their dishes. Korean food is very delicious and very healthy, but honestly, I don't think its a good idea just to move there for the food. First, the predominant language is korean, and you'll definitely need some of it to get around. Also housing kind of sucks if youre an American used to having your own space. Finding a job is gonna be rough, but you could teach English if you have a degree. Or maybe tutor without a degree, if that's a thing in korea. Honestly, if I were to move to Korea it'd be for the food. But sadly i feel like it would be isolating and difficult living there, so I just try to make healthy (delicious) korean food at home.
I found an article about "7 best alternatives to plum extract" It sounds like a really interesting flavor profile but seems like it's probably got more umami than pomegranate molasses. Most of the substitutes include ingredients like soy sauce, black bean sauce, sesame oil, and garlic.
@@lexica510 As far as I was able to find out, maesil only contains green plums and sugar. The taste is described as sweet and tart. This and the field of usage is the same as for pomegranate molasses. But maybe maesil has a distinct flavor which pomegranate lacks, or the other way round.
@@natviolen4021 I've never tasted it, which is why it was so interesting to me how different the suggested alternatives were from what I would have imagined. I'm definitely planning to get some the next time we go to our local Korean market.
I’m so sad, I CANNOT get pork belly at all where I’m from. Anything resembled closely is purely bacon, even going to the market butcher, they do not offer those cuts. So many recipes I want to make and can never do so. Instead I just watch and drool at your videos!
I haven’t tried asking for neck or jowl it for sure isn’t on the shelves, I’m going to ask the butcher next time. Also, no Chinatown, I live about 2 hours from the closest and also no costco either. Upstate NY for you!
great recipes. however, please promote food safety. don't cut other food on the same surface as you do meat. ideally, use plastic cutting boards for meat and wood for vegetables and fruit. once you cut your meat, all surfaces and utensils should be cleaned before being used for anything else. if you don't have numerous surfaces and utensils, chop your meat last.
@@grandpamikee true, but dishes holding chopped ingredients were placed on the cutting board, and presumably then placed elsewhere in the kitchen, this spreading germs around. Treat raw meat with vigilance, use dedicated surfaces for raw meat, and clean surfaces as soon as you're done with the raw meat.
Oh Katie!! Love the haircut! You look sporty and sassy... love it!!
This is one of my favorite dishes my mom used to make. I’m 53 and we moved to the U.S when I was 8. My mom cooked Korean food but never taught me how to cook it. My family loves it so I look on TH-cam so I can make it for them. Also recently my mom went into a nursing home and she’s sad she’s unable to eat her Korean food so I’m going to make her some to take it to her. Thanks so much for posting this. We grew 3 types of lettuce in our garden including the red leaf lettuce so we’ll be using it to as a wrap with the rice and pork. My mom and my family will be so happy!!😍😋
I'm drooling watching this. I was stationed in Korea in 1992. I had been back twice on 30 day TDY's. Loved every minute. 😊
Made this recipe today. It was an amazing remake of the one that I had been trying to recreate. THANK YOU!
I always enjoy Daniel's video, he has this humor and wit.. "if that is the only question in your mind, then you are living a good life". I hope so, Daniel, and my hope goes to you and Katie.. Looking at the war, climate, politics... It's a crazy world outside..
That looks amazing! 제육볶음 is one of the korean home food meals that I miss from Korea.
my favourite dish when i was in korea! will have to try cooking this recipe sometime soon because i miss it
What was the name of the dish? 😀
Thank you! I’m enjoying your channel. This is a great recipe, and I’m planning to make it for New Years!
Thank you for sharing! Love the cookware! I’m perusing Gochujar now😉👍🏻
Thanks for sharing Daniel.. Im going to try with chicken tomorrow
Will try this tomorrow. Looking forward to try this at lunch.
Just made this for lunch, turned out really Good! I’m a vegetarian but my korean husband very impressed with your recipe! Thanks for sharing this recipe!
Thank you for this 2222-2222 recipe.
So easy to make! I cut the gochugaro to half, and I have no green pepper in the fridge. 😅
I like your recipes, they are easy to follow.
Delicious Korean cuisine 🌎🌎😋🤤🇰🇷🇰🇷🇰🇷 thank you
Sir Seing Your Vlogs Every Day..Really Impressed ...Love from INDIA🚩🇮🇳🇮🇳
Im always amazed how big spring onions are in Korea and other countries. The spring onions in my country, Philippines, is thin.
That looked so good. I make beef bulgogi for my daughter who loves it for breakfast with rice and eggs. I have to try this one now. Love Katies hair, it's so cute on her.
Omg,.the way you said mirin was so cute.
this is my favorite korean dish.. gonna cook this in the Philippines once I get back
Hi! I made your exact recipe yesterday and I am here to tell you that it was sooo good!!! My husband loved it so much!!! I loved it tooooo!!! :) So glad we managed to find maesil extract finally on the 3rd store that we went to!! :) Thank you very much for this recipe! I have been to Korea once but only for G-Dragon, I just realized I didn't get to enjoy the food and the culture back then. I am planning to go back there and indulge myself with the rich culture and amazing food!
Hi! Love your videos :)
I’m already drooling over this video haha. I can’t wait to try this :D
I appreciate the I sight into the Korean ingredients and banchan!
OMG this is my favorite food! Thank you guys!
One of my favorite meals after a long day.
This is awesome! Will defo try this. Thank you!
I really like your method,at least its very easy to prepare
I can't wait to get all the ingredients to try this! 감사합니다!
Just made this the other day, good home recipe 👍
In hungarian language we call that marinated leaves Bear-onion. I love it, but i wish to learn how to marinade it korean stile.
Usually we simply chope it and add to hot potato puree.
The German word for it is nearly the same: Bärlauch
Ramp in English
Oh is that right, interesting... What's the name of the dish? Curious to google it!
@@FutureNeighbor It's just the name of the herb. We use it like any other herb in dishes where we want that subtle garlic aroma, f.ex potato salad, dips, in soups or salads etc.
And then it's very popular to make pesto of it. Use the recipe for pesto genovese, omit the garlic and replace the basil with ramp. Use like any other pesto on pasta, in soups , in stews or wherever you want.. You can also preserve it by pasteurisation.
PS. I would also like to know more about the Korean marinade
Omg looks amazing!! Can't wait to make it and eat it! 😋
I thought this would be really spicy, but it was just perfect. Lunch is good.
Favorite for sure- thanks for making it simple! Looks so so so delicious! Continued best wishes to u guys as a newlywed! Hubby and I have been married for 25 years this past April with two boys! Your adventure is just the beginning - enjoy every minute!! 👍❤️
Long time, no see, FN! COVID made everything a little crazy for a bit lol. I'm no longer in Korea, but I used to eat this dish quite often when I was there. Thanks so much for this recipe! I can't wait to feel like I'm back in Korea when eating this haha. Hope you guys are well!
I live next to a forest that in spring turns into an entire field of Victoria onion! Most of us don't think it's very tasty though, it has an extremely funky garlic flavour when it's raw, but now I really wanna try and pickle it in soy sauce next spring!
We used to call it mountain garlic in Korea. :)
Definitely going to try this !!!
This, and bossam are my 2 favorite Korean dishes. Here in the States, I've always had it with Kimchi and Tofu though so I didn't realize you can do it without that.
I love this recipe. Made it for my friends for potluck
Fantastic!
Yum!!! Can’t wait to try this one!
Neighbors, I just found your channel and I think I’ll invite myself over 😂
I sooooo miss Korea and the food.
I have a question....If I don't have plum (maesil extract) Is there anything else that can be used...???
Imma try this with ssam and kimbap! Thanks! 2222-2222 gang!
Hi future neighbor! Have you ever made your rice with corn tea? Typically I use it regular but it can also be used for breakfast with butter and sugar. Different teas give obvious but suttle flavor. Cold tea obviously as its sitting for the 20 minutes prior. Anyway, let me know if you've tried it or if you'll try it. Love the channel!
Yum! Looks good!
Gonna make this tomorrow night for me and my girlfriend, wish me luck ha!
Try not to chug every drop of this sauce challenge. Stuff is gold and I'm definitely making more so I always have it in the fridge.
My New Yorkers can just make 4 servings and remember the Cellino & Barnes jingle.
hello! what else can we use as a substitute if theres no available measil extract? thank you...really love to try this one😃
Can't like this more than once, but I've watched it so many more times.... I need to learn how to slice the meat thinly as the cost is prohibitive, in most of the Korean Mart's where I live, to buy the Korean pork products.
A good trick I like is to freeze the meat before cutting! Happy cooking :)
@@Sh00r thx Michael. Will def try that!!
What can i substitute for plum syrup? Can’t seem to find it here in thailand, i have looked online and even at specialty store (sold out)
Can I replace the pork with beef? I only have the Korean cut of the beef in my freezer.
Can I use 맛술 instead of 미림 and 조청 instead of 매실원액?
This dish looks amazing. I'm confident since i can already cook spicy pork then i can do this. Drives me mad spring onions are hard to find so usually i have to omit them. But looks like this would be great with some rice. I also noticed you didn't add any salt in. Would I need to season it more with salt or soy sauce?
Hey Hey! Green onions should work as well - no salt needed, it get's seasoned from the soy sauce ;-)
😊 so yummy ...
지훈아 재원이형이야, 민수가 알려주더라. 유투브 재밌네. 건강해라 화이팅!
오오오~~ 헬로!! 요기서 만나게 되네요 ;-) Hopefully we can catch up in the future
Hi Dan, is there any alternative for maesil extract and Mirrin?
Hey Neighbor! Definitely with rice!
Hello! Is there another ingredient I can replace the plum extract with? Thank you!
where can i buy that cooking pan from
bro this looks so fucking good
Iam from thailand and its impossible to find that korean chilli and jalapeno is also very hard to find. Whatelse can i use
Totally unrelated to the recipe but can you tell us where you got that pot where you have detachable handle????
Are there any substitute for maesil extract?
Hi! Do you think it is possible to make this with another meat like Chicken?
Yum
Daniel, any suggestions for a substitute for that extract in the marinade?
You can look some stuff up online. Some examples are: ginger and plum jam, soy and peanut butter, bbq and molasses, garlic and prunes etc.
It’s not something that’s been around for long, I think. But I’m seeing it more in recipes so I want to get some to see if it really makes a difference.
Hey Jeff! Hmm, I think you could either use a can of plum (prune) juice - or pineapple juice. Both are tart and slightly sweet.
What can we replace the plum extract with? Can’t get that :(
I really want to make this recipe but can’t find maesil extract anywhere, is there something I can replace it with ?
is maesil extract opcional? how can I replace it?
미쳤다 미쳤어
What could we sub the extract for if we don't have it?
What type of pan is that and why is the handle removable?
🍛
If someone was say looking to start a possible new life abroad for the life experience but really just as an excuse to go live somewhere where they know they could just eat better (also way healthier) than say the American midwest where they currently reside. Would you recommend your country in particular?
I'd recommend finding different grocery stores near you that sell the ingredients to make their dishes. Korean food is very delicious and very healthy, but honestly, I don't think its a good idea just to move there for the food. First, the predominant language is korean, and you'll definitely need some of it to get around. Also housing kind of sucks if youre an American used to having your own space. Finding a job is gonna be rough, but you could teach English if you have a degree. Or maybe tutor without a degree, if that's a thing in korea.
Honestly, if I were to move to Korea it'd be for the food. But sadly i feel like it would be isolating and difficult living there, so I just try to make healthy (delicious) korean food at home.
Probably should add I live about an hour away from the nearest Asian market.
As I've never tasted maesil, does anybody know whether pomegranate molasses would be a decent substitute?
never had pomegranate molasses, but maybe apple juice with some vinegar would do the trick?
I found an article about "7 best alternatives to plum extract" It sounds like a really interesting flavor profile but seems like it's probably got more umami than pomegranate molasses. Most of the substitutes include ingredients like soy sauce, black bean sauce, sesame oil, and garlic.
@@lexica510 As far as I was able to find out, maesil only contains green plums and sugar. The taste is described as sweet and tart. This and the field of usage is the same as for pomegranate molasses. But maybe maesil has a distinct flavor which pomegranate lacks, or the other way round.
@@natviolen4021 I've never tasted it, which is why it was so interesting to me how different the suggested alternatives were from what I would have imagined. I'm definitely planning to get some the next time we go to our local Korean market.
👍
I’m so sad, I CANNOT get pork belly at all where I’m from. Anything resembled closely is purely bacon, even going to the market butcher, they do not offer those cuts. So many recipes I want to make and can never do so. Instead I just watch and drool at your videos!
Can you get pork neck or jowl? You can slice that thinly, yet shorter yourself. Otherwise just use chicken thighs.
Do your area have chinatown? If yes, they will have it in stock.
Costco sells whole and sliced pork belly
I haven’t tried asking for neck or jowl it for sure isn’t on the shelves, I’m going to ask the butcher next time. Also, no Chinatown, I live about 2 hours from the closest and also no costco either. Upstate NY for you!
It tastes good with pork loin too. I prefer loin because it has less fat.
신선로 만들어줘용
This looks like Korean chicharrón hehehe
I don't eat meat, but it sure looks good!
The latest video on the Sauce Stache channel is a quick and easy seitan that might work well with this sauce.
Definitely with rice 😅
2222-2222🤣
EEKUM BOKEM
Powlowski Roads
Ive been pronouncing it wrong. Its my favorite dish. Im so embarrassed
:)
Can you do more videos about other meats. I cannot eat pork because I am a Christian.
First lol
Need a vegan version.
Replace with thinly sliced fried tofu or reconstituted dried tofu skin. I think that would work
@@dimasakbar7668 or maybe a variety of mushrooms
Or maybe both
you have a hickey on your neck
great recipes. however, please promote food safety. don't cut other food on the same surface as you do meat. ideally, use plastic cutting boards for meat and wood for vegetables and fruit. once you cut your meat, all surfaces and utensils should be cleaned before being used for anything else. if you don't have numerous surfaces and utensils, chop your meat last.
Everything cut on the board went into the pan and was cooked. No problem. Definitely was if cutting ingredients that are going to be eaten raw.
@@grandpamikee true, but dishes holding chopped ingredients were placed on the cutting board, and presumably then placed elsewhere in the kitchen, this spreading germs around. Treat raw meat with vigilance, use dedicated surfaces for raw meat, and clean surfaces as soon as you're done with the raw meat.