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Sure, if you'd like! We make it without, and prefer a squeeze of lemon on top.

Hi there! Correct, you need a total of 50g butter, separated. 40g of melted butter goes into the batter. The remaining 10g goes into the hot pan before pouring in the batter. Hope that clarifies things.

Oh wow, such kind words! Thank you so much for watching my videos. 🥰 I have been trying to reconnect with Korean food and heritage.😊

Hi! Doesn't nurungji bring back so many memories?😄

I know, right? I am so amazed by the way you presented it with such a simple and traditional soul food as a beautiful looking, scrumptious dish. You are an artist, and I am so honored to meet you in person!!!❤

Thank you! I think you are just an amazingly positive person. Your name fits you so well cause it seems you bring sunshine to everyone you meet.😍

I'm so glad you enjoyed them!

@@GiveMeLemons I think you have a gift so dont waste it :)

Wonderful! I'm so glad you're getting a good meal out of it!

Thank you for sharing this vivid and fantastic story! I'm so pleased to hear how one recipe could bring goodness to your whole family, and do that precious pumpkin justice.

Aw, that's wonderful! I'm so glad you enjoyed it. Sounds like you put an extra dose of love into it!

@@GiveMeLemons 😃 yes iam a litte pit sick so i put ginger in it too and it's so delicouse i feeling better...so much flavour and it's so aromatic...i just have done the anchovy broth with other recipes and it's my first time doing this recipe and broth definetly i use it for other korean soups and dishes

😂 Ok, I didn't realize that was a requirement, but I'm glad I checked off that box.😄

The Spaghetti Eis got you the first 80% but the Knife finished the job. I started my Channel a few months ago. If you ever want to do a fun food challenge Video let me know. I am German-born and raised with a Middle Eastern background who moved to the US (So Anny 180). It would be cool to see how differently we would treat the same ingredients.

That's right, the butternut squash is not a pumpkin but the flavors very close to a pumpkin, and we've generally come to call the soup we make from it "pumpkin" soup because of the flavor, though it's technically incorrect. I also show the kabocha squash, which is technically a Japanese pumpkin.😉

Danke!

Hi! Vegetable stock is normally made with whole vegetables, but here I'm showing how to reduce waste and use the scraps you collect in your kitchen such as tips of carrots, celery, garlic, scallions, etc, and the skin of things like carrots, celeriac and parsnip. You can also use the onion peel, but just know that you'll get a dark stock. Hope this helps!

You're so welcome! I hope it comes out to your satisfaction

@@GiveMeLemons I hope so too.?😁✌️thanks again and happy journey.

Hallo Aran!!! Wie schön dich hier zu sehen. LG ✌🏼😊

Hi, it's a concentrated oil extracted from pumpkin seeds. Very intense and delicious. If you can't find it near you, you can try hazelnut, pistachio or just plain olive oil. Or leave it off altogether. There are a million garnish possibilities, but the star is the soup!

@@GiveMeLemons I am excited! so I made this yesterday and after leaving it for 24 hrs, I followed the rest of the steps. However, I think I didn't simmer it long enough and with a lid closed. So it has not reduced much (I made half of the recipe and ended up with 750 ml). I bottled it and it's been the fridge now for 7 hours. But, if I would like to reduce it more, can I still take it out of the fridge and bring it to boil and simmer it with the lid open?

@@GiveMeLemons I wanted to give you an update; I love this sauce and used it when I needed that umami flavor. However, about 3 weeks ago we experienced indigestion. We thought it was the mushrooms dish we cooked (using the sauce). But then a week later or so a voice inside me said to throw this vegan sauce. Yesterday I removed it from the fridge and was shocked by the amount of molds on the sides of the bottle, the empty part of the bottle. The sauce was about 40% left of the bottle. I now know if I make it again it has to be consumed by 1 month.

Hi, it's a very concentrated oil extracted from pumpkin seeds. Very intense and delicious. If you can't find it near you, you can try hazelnut, pistachio or just plain olive oil. Or leave it off altogether. There are a million garnish possibilities, but the star is the soup!

@@GiveMeLemons yes, it looked so delicious. Perfect for winter 🫶🏻

Enjoy!

What kind of herbs and spices? What do you mean serve inside a warm pumpkin? You mean cut open a different pumpkin and steam it maybe, and later use it instead of a soup bowl? That way they can eat the pumpkin pulp if they want, after they've eaten the soup… ❗️🤯😮🤗😍 I think that's a brilliant idea! Thanks for the tips. 👍👍

Lo siento!🙏🏼