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You may or may not have noticed... we don't really measure anything 🥹. Water should be enough to submerge the fish cakes- think of how you make soup: More water than the ingredients (veg or whatever) and a bit more cos... soup. Then you gotta season to taste- which is the tricky part for me, but OPPA does this by eyeballing + taste testing. That was super not helpful, huh? 😅😅😅

These are the noodles we have when we want something soothing and comforting- instant style lol!

I don't know where I would find that! If I ever see in Canada, I'll be sure to pick it up, sound super intriguing!

Tbh we just used it then to show how we could use it, but we don't actually use it regularly to torch meats. It's basically my personal Jwipo carmelizer/searer hehe. But this guy TAE YOON ruclips.net/video/qK_1jrbSPUA/видео.htmlsi=YVpLu73liPH-XXDT uses it to torch a rack of lamb that looks drool-worthy. Most people seem to be all over the Searzall to torch steaks. Hope that helps! Sounds like you're doing some legit cooking 👍✨

Aha! Good clarification ✨

This is one my fave banchan, I'm so glad you like it too! I'd just rinse it and let it sit in water overnight so it's ready the next day. It's good to stock because it lasts so long, but yeah, you gotta soak and rinse for a long time before cooking 🤭

@@OppaCooksHere now I know!!! No more stuffing it into my mouth after opening the bag. 😭

My pleasure ❤️

Hahaha! No need for justification! Never for garlic!!

Aw thank you! You're so nice ❤️

Get outta here! I don't really love it, but you make me want to try it again!!

Aha! Thanks for the insight!

Oh that must have been frustrating!

I think you need a healthy amount of oil if you don't want it to stick. I gotta say, air fryer is my type of appliance lol- hands off!

I know! I loved the story too ❤️

I usually just grab the one on sale at my local (Canada) so I gotta say we mostly eat the USA one. Absolutely right, it's still good 😋! Yes, I did notice some stores here actually import it from Korea, but didn't think to check the price! It's amazing the differing palates of children, my kids think anything except Gomtang is spicy- they'll still eat it but ask for loads and loads of milk and yogurt. Their cousin, however, eats regular kimchi and can handle Shin as well lol!

I don't think so 🤔, it's just a difference of where they are manufactured. Hope that helps!

it sure does!

aw thank you! ❤️

Haha yeah, it seems confusing huh? My husband is the OPPA that knows how to cook so I make the videos. Also, wouldn't it be super obnoxious if a guy called himself OPPA in the third person? Blegh, sounds gross. But yes, I get your confusion 🤪

Bahahhahaaha love it 👍👍👍

Lag

Seen Unseen Is this a riddle? I love games.

Beer Am I winning?

I gotta tell you we just kinda' winged it - with the best of intentions!- we meant to finish it properly (outdoor rubber matting for safety etc) but then life, and 3 years later, it's just on grass. Our kids use it (not as frequently as we'd like to get full value of ROI) still and it's still fine. I gotta add though, our kids play pretty tamely but we had some wild kids over that swung very aggressively and it was dangerously nearly tipping so depends on the kid, but may require additional anchoring. We didn't though. Final thoughts is that it's worth it though - especially for first 5 years. Also didn't touch up with any weather protection and it's still fine. Wish they'd do a more aesthetically pleasing colour combo, but can't have everything, I guess 🤷‍♀️

Yes, it's disappointing news (recently learned it too). I'm about to watch the Netflix doc about the commercial food industry (Poisoned) and I'm scared that I'll never be able to buy food again 😭. We try to buy packed foods with the least number of ingredients but other than that, what can we do 🤷‍♀️ I mean, I will try to eventually get around to make attempts at DIY soy sauce, doenjang and gochujang, but then what about all the other stuff. Hopefully with more consumer awareness, companies will improve their processes (here's to hoping!) but I'm not holding my breath because business is all about $$$ profits above everything else and... and... I'm a realist at heart 🤣

Lol I'm so glad you liked it, sometimes I get ideas for videos but then seems rather pointless. It's always a thrill to find someone else out there that gets the same kicks for interesting things!

Thank you much!

2 answers. 1. NO! Don't drain the oil! This is the reason I seek out sales for tuna IN OIL. The oil adds needed flavour. You could of course just drown regular tuna in water in oil at home, but it's something about being packed in oil that makes it taste better, that is of course just our opinion. You can absolutely do it with just plain ol' tuna packed in water (would save calories for sure 😜) 2. It's a kitchen gadget that chops garlic. You still gotta peel it- but sometimes stores sell pre-peeled garlic which really cuts down the amount of skin contact you have to have with the stinky bulb. It just minces it, you really don't neeeeed it, but we're fans. But mincing with a knife or squeezing through a classic garlic press,, same thing.

Bahahahahha yeah. It's a hidden mystery gem. Learning curve kinda' food.

🤭✨

Yeah, the first time I bought it I was disappointed too. But then I read up a recipe for wakame salad (SUGAR) and was gutted so I've learned to like this one now.

As a lousy-at-making person I agree with you. Also it's such a mess. But I'd rate street stall fresh as #1, DIY at home #2 and frozen last. Just cos reheating just doesn't yield the same texture. But over the choice of hotteok vs no hotteok, frozen's the way to go 👍

Thanks so much!! That's a sweet thing to say!

👍✨👍I'm SO GLAD to hear it!! It's a good grocery item to buy, it keeps really well in the fridge until you're ready to make it. (I'm all about having yum food in the fridge whilst minimizing grocery runs)

Lol glad you liked it!!

@@OppaCooksHere do you have a recipe on how to make it pickled like you buy in the store can you post a video on that please

We prefer eating it this way rather than pickled because it takes a lot of sugar to get seaweed to taste that delicious haha, but I know what you mean. I always crave more at sushi restaurants- then I found they sell it by the tub at Costco, but again, the sugar content 🤪 Also, is the sushi salad made with a different type of seaweed? Why is it that neon colour? Anyone know?

@@OppaCooksHereCostco mo longer sells it sadly or It's seasonal. Lol I'm sure it's some sort of dye

It's really amazing, so glad you were adventurous enough to buy it lol! The crunchy texture will have you craving more from this sea veg- just make sure to rinse it (you can be quite rough with it by scrubbing it) well and soak it in clean water so it's not overly salty. Enjoy 🥳

Aha!

I'm glad it was helpful 🤗!

Sauce

LOL yep, you obv know what it's like 🤦‍♀️the adorableness of it all 🤪

❤️🤭❤️

Thank goodness for Google Translate! I love how we can still communicate ❤️✨. Here's a link for one from Amazon amzn.to/31S8oIq but if you have a Korean grocery store near you, they'll sell them too.

Oh yeah you're a def fan hahaha I can handle maybe 4 slices raw garlic with Korean BBQ. Any more than that and my butt's feelin the fury the next day 🤭 I usually add some to the grill and eat them when they've charred a little ❤️✨

Make 'em, don't save 'em. Found some in my cupboard that I was saving for something (that I can't remember now) and they've been expired for a year lol.

Yurp, you know what I'm talking about lol

Oh I'm so glad to hear that! We do pick the simplest af recipes known to man LOL 🥳

@@OppaCooksHere Don't be modest. Give yourself credit for a job well done.

🤭❤️❤️

Gotta be honest with you, I don't know either 🤷‍♀️lol. But yes, absolutely right calling out the lack of control there 🤭.

OPPA usually puts a touch less water because Shin ramyun is not spicy enough. If you like spicy, have you tried Teumsae ramyun? It's the only one he really enjoys for spiciness 🔥. Or Bulmawang ("the devil of fire" 🙄) but it's kinda hard to get hands on it where we are.