When he turned the meat and scored it "in the opposite direction", was the intent to have a cross-hatch score? Because by turning *and* changing direction, you end up scoring the same direction - the two actions cancel out! I had to try on a piece of paper then hold it up to the light to see for myself!
Sake is Japanese rice wine, not Korean. Korean rice wine is called Cheongju and is prepared somewhat differently. Kiwis are native to China, not Korea. Shallots are native to Greece; the name is even Greek. Raichlen WAY overuses sesame oil. Way to burn those onions too, and why use two different types of onions on top of that? Raichlen also puts his marinated meat on ice, which can make the meat take longer to cook. Yes, you must freeze or refrigerate meat in storage but when it is time to use it you must let it come to room temp or else it does not cook properly and food poisoning can be the result. The only two things Korean in here are the rice (which is used across East Asia) and kimchi. Kimchi is fermented cabbage but is seasoned with some rather harsh seasonings and is the butt of a lot of jokes.
I almost forgot: watch your sugar level in marinades, and what temps/cooking methods used for them. Sugar burns when the temp is too high. Lastly that is not "freshly ground black pepper." Freshly ground pepper means you turn the pepper mill over the food.
When he turned the meat and scored it "in the opposite direction", was the intent to have a cross-hatch score? Because by turning *and* changing direction, you end up scoring the same direction - the two actions cancel out! I had to try on a piece of paper then hold it up to the light to see for myself!
How much of each for the ingredients?
Nice.
Why leave the bone on when “butter flying” those ribs?
Sake is Japanese rice wine, not Korean. Korean rice wine is called Cheongju and is prepared somewhat differently.
Kiwis are native to China, not Korea.
Shallots are native to Greece; the name is even Greek.
Raichlen WAY overuses sesame oil. Way to burn those onions too, and why use two different types of onions on top of that?
Raichlen also puts his marinated meat on ice, which can make the meat take longer to cook. Yes, you must freeze or refrigerate meat in storage but when it is time to use it you must let it come to room temp or else it does not cook properly and food poisoning can be the result.
The only two things Korean in here are the rice (which is used across East Asia) and kimchi. Kimchi is fermented cabbage but is seasoned with some rather harsh seasonings and is the butt of a lot of jokes.
I almost forgot: watch your sugar level in marinades, and what temps/cooking methods used for them. Sugar burns when the temp is too high.
Lastly that is not "freshly ground black pepper." Freshly ground pepper means you turn the pepper mill over the food.
@@sukharevasyndrome would love to see your videos.
Raichlen's shows always grind the black pepper the day of the show; so it is freshly ground black pepper, not months old.
@@dchenkin02 freshly ground means from out of the grinder DIRECTLY into/onto the food. Sitting out all morning is not freshly ground.