How-To: Make Korean Beef Brisket Stew with Kimchi Pete
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Date: 2020-05-17
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Comments and reviews: 10
Holden
The thing that sucks about Korean food is that there is so often so many elements, and if any of them are missing, many of which can't be easily substituted. Props to the Korean moms out there that loaded the table with dishes like this on a nightly basis. There will come a day where we will all realize how much we took you for granted.
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The thing that sucks about Korean food is that there is so often so many elements, and if any of them are missing, many of which can't be easily substituted. Props to the Korean moms out there that loaded the table with dishes like this on a nightly basis. There will come a day where we will all realize how much we took you for granted.
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이redford
Korean ocean is dirty? that is nonsense! --Korea is one of best sea salt producing place in the world duo to its cleanness -and world's best quality Seaweeds is from Korea too, seaweeds easily absorbs -dirty things- in the water like heavy metals. -so it is crucial to be farmed in CLEAN SEA not like Japaneses radioactive sea
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Korean ocean is dirty? that is nonsense! --Korea is one of best sea salt producing place in the world duo to its cleanness -and world's best quality Seaweeds is from Korea too, seaweeds easily absorbs -dirty things- in the water like heavy metals. -so it is crucial to be farmed in CLEAN SEA not like Japaneses radioactive sea
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Michael
noooo leave em onn, leave the head onnnnn. Unless your gonna use it in another dish, thats cool: D. Honestly if you let the soup rest for a few hours or even a whole day, the tofu absorbs the flavor from the soup. I think thats the prime time to always eat most Korean stews. A day old soup is the way to go -
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noooo leave em onn, leave the head onnnnn. Unless your gonna use it in another dish, thats cool: D. Honestly if you let the soup rest for a few hours or even a whole day, the tofu absorbs the flavor from the soup. I think thats the prime time to always eat most Korean stews. A day old soup is the way to go -
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andrew
I would personally add twice of the spring onion and threefold the onion to give more of the pleasing sweetness and less doenjang to make it light with more fibre. just a personal preference. the stew looks good. I would have the jukini quartered yet thicker as they have great texture in size.
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I would personally add twice of the spring onion and threefold the onion to give more of the pleasing sweetness and less doenjang to make it light with more fibre. just a personal preference. the stew looks good. I would have the jukini quartered yet thicker as they have great texture in size.
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Rachel
ugh this video makes me so nostalgic, especially when he started cleaning out the anchovies. id sit with my grandma cleaning out the poopy guts and shed get me to do ot because my fingers were smaller. the sack would be probably the size of a 5 gallon trash bag and my hands reeked by the end
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ugh this video makes me so nostalgic, especially when he started cleaning out the anchovies. id sit with my grandma cleaning out the poopy guts and shed get me to do ot because my fingers were smaller. the sack would be probably the size of a 5 gallon trash bag and my hands reeked by the end
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seoulstice85
Interesting. his accent when speaking English is Aussie(I assume, but when he speaks Korean it's like a typical 2 generation Korean-American. Kinda sounds like my accent or my friends'. Was expecting there to be a variation.
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Interesting. his accent when speaking English is Aussie(I assume, but when he speaks Korean it's like a typical 2 generation Korean-American. Kinda sounds like my accent or my friends'. Was expecting there to be a variation.
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cecily
Great recipe, the soybean paste contains special enzymes that when are lifted to such a high temperature it'll deactivate those enzymes unfortunately. i would wait until adding the soybean (miso paste. Good work mates
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Great recipe, the soybean paste contains special enzymes that when are lifted to such a high temperature it'll deactivate those enzymes unfortunately. i would wait until adding the soybean (miso paste. Good work mates
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babbattaDAdentist
think of it like a miso soup, but more savory, greasy and salty, a bit more fermented than miso, but not overbearing, with meat, tofu, potato, mushroom, and vegetables-korean power stew = hangover killer
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think of it like a miso soup, but more savory, greasy and salty, a bit more fermented than miso, but not overbearing, with meat, tofu, potato, mushroom, and vegetables-korean power stew = hangover killer
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Casey
Everything you need for the recipe I had in my house, except the zucchini, I made it and it's awesome. (Yeah I had some Anchovies and the weird mushrooms in my house lol)
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Everything you need for the recipe I had in my house, except the zucchini, I made it and it's awesome. (Yeah I had some Anchovies and the weird mushrooms in my house lol)
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K3mp
I'm always unsure about adding spring onions to these because if they get cooked a little bit too long or if you want to reheat some then they become all limp and nuked
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I'm always unsure about adding spring onions to these because if they get cooked a little bit too long or if you want to reheat some then they become all limp and nuked
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