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Korean Bapsang
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Добавлен 30 авг 2019
Hey Everyone! I am a Korean-American Mom who loves to cook and eat. I also author koreanbapsang.com, a Korean mom's home cooking, where I've shared my delicious Korean recipes for over 10 years. When my kids left for college, they would frequently call me (usually around dinner time) asking how to cook the Korean dishes they grew up eating. A few years later, my children suggested I share my recipes with the world. In the summer of 2009, my blog, www.KoreanBapsang.com, was born!
With this RUclips Channel, I hope to share the secrets of classic Korean home cooking! I test all the recipes many times to develop accurate techniques that are easy to follow and produce consistent quality results. Come with me on this journey as I create one recipe at a time!
With this RUclips Channel, I hope to share the secrets of classic Korean home cooking! I test all the recipes many times to develop accurate techniques that are easy to follow and produce consistent quality results. Come with me on this journey as I create one recipe at a time!
Jajangmyeon (noodles in black bean sauce) 짜장면
Jajangmyeon (noodles in a black bean sauce) is a popular Korean-Chinese dish. You can easily make this restaurant favorite at home as long as you have the black bean paste called, chunjang (춘장). Vegan and gluten-free options are addressed in the video as well.
►Recipe link: www.koreanbapsang.com/jajangmyeon-noodles-in-black-bean-sauce/
►Ingredients:
2 servings jajangmyeon noodles
Meat:
5 ounces pork (preferably with some fat)
1/2 teaspoon grated ginger
1 tablespoon rice wine (or mirin)
1/8 teaspoon salt
black pepper
2 tablespoons cooking oil
1/2 tablespoon soy sauce
Vegetables:
1 medium onion (6 to 8 ounces)
4 ounces green cabbage
4 ounces zucchini
1 small cucumber for garnish - optional
Sauce:
2 tables...
►Recipe link: www.koreanbapsang.com/jajangmyeon-noodles-in-black-bean-sauce/
►Ingredients:
2 servings jajangmyeon noodles
Meat:
5 ounces pork (preferably with some fat)
1/2 teaspoon grated ginger
1 tablespoon rice wine (or mirin)
1/8 teaspoon salt
black pepper
2 tablespoons cooking oil
1/2 tablespoon soy sauce
Vegetables:
1 medium onion (6 to 8 ounces)
4 ounces green cabbage
4 ounces zucchini
1 small cucumber for garnish - optional
Sauce:
2 tables...
Просмотров: 10 856
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Look so good
Thank you for sharing this. I have been very intimidated on how to make this. I finally made it for the 1st time and wow it is really good. Thank you so much.
I want to try it I watch lot of your movies that I began to crave for your food especially your soup and Rice 😊❤ but the ingredients maybe I will get them here in Nigeria.
If I don't have these spices of korean chili and shrimp what else can I use instead? And what if I dont want it to be chili spicy, just garlic and ginger flavors?
I made this tonight and loved it. Very crispy!
Now I'm hungry!!!
I am a Guatemalan learning to make kimchi. I like Korean food. I love them.
I'd like to try the honey butter with garlic on seafood
❤❤❤
Thank you Madam for this simple recipe of famous Kimchi❤❤❤
Delish
I make your Nabak Kimchi all summer and eat it every day! I love it! I’ll make Baechu Kimchi again in the fall, but love the water kimchi in the hot weather!
Nice recipe
I love her accent but I can’t place it! New Jersey?!
Looks very good!👍😘♥️ I like tofu, I'll try this recipe.😘
👍😘♥️♥️ Thank you.🙏
The Korean Martha Stewart
I cannot use shrimp paste as my daughter has allergies to it😂 will have to try making it without the shrimp paste
thant's you give me idea watchjng from oman my madam always want to eat korean food❤❤❤❤ i love kimchi but not too much salty thanks for idea annyeong ha se yo❤❤❤
Very well done, Thank you!
Pulling the cabbage open is so satisfying...
고마워 밥상
Greetings from New Zealand, You certainly inspired me with your clear directions (and my old age). I have always wanted to give it a try and yours looked delicious. Thank you for sharing.
6:17 i thought you was a rip
The best recipe!!! Explained so well... Thank you!
Cabbage is very gassy. How do you manage that
That is such a great recipe ❤
I stopped making kimchi as a beginner bcos my results were not so tasty but this lady is AMAZING with her language and information. Im buyin my ingredients tomorrow n will do exactly as she shared in this video. I also like her 'rice n apple' combo. Thank U Madam....how exciting😅🌹🌄
Hi! How long can it be placed in the fridge?
2:11 V8 Moment...
👍 😋
Thanks ajumma....
Thanks madam ❤❤🎉🎉😢
I'm going to make it this week!!!! Thank you!!
So professional ! No stupid jokes that are not funny and no irritating stupid back ground music! All clearly understood..
gochugaru or gochujang? What is the difference other than consistency? 🤔
Can vegetarians put tofu instead of beef. Please give vegetarian options in yr dishes. Thanks.
Ahhh I just made this and your japchae sauce is the best! Perfect balance of salty and sweetness. Way better than the restaurant. My family loved it! Thank you!!
This recipe is the best of the best. Im saving this recipe forever❤
ridatemi le mie melanzane alla parmigiana
Very good instruction video. Thank you "Aunt" Ah Gee man nim I lived in Korea for 1-1/2 years. Ate Korean food everyday. learned to read , write and speak some Korean
awesome!! Thank you!
Thanks for the recipe. How long does kimchi keep in the fridge?
Wow, I love your channel, thank you so much for this recipe. I just subscribed
I will be trying this...
🇩🇪🇩🇪🇩🇪👍
🇩🇪🇩🇪🇩🇪👍
ooh looks nice and simple. What about a video for a quick homemade white kimchi? :)
finally, a recipe I can remember ahahaha
Im still learning, but I'm surprised there is a version that doesn't use daikon. Not easy to get here so this is the recipe for me
Yummmmm