I made the gourmet version for Korean BBQ night last week and everyone was blown away. I couldn't stop eating it. It was gone too fast. I haven't been able to stop thinking about it, so making a quadruple batch right now. Thank-you!
I tried the gourmet recipe and let me tell this is the best sauce i have ever tatsed!!! Now i will use all my 된장!!! This is the best, i highly recommend it!!!!! Love this lady so much!!!! Her recipes are the best!!!!
hi new subscriber i have been watching your videos i purchased some sesame seed oil what would you recommend cooking with the oil i also have the sesame seeds and ginger paste i also made the soy sauce eggs they actually came out good just need to boil less time i boiled for 8 mins thank you very much for sharing your recipes and videos
Thanks lil for subscribing 🙏. In general, sesame oil is used mostly for drizzling on foods and also in many is our side dishes and sauces. Because of the low threshold for heat, it is generally not used to ‘cook.’ Sesame oil on a hot frying pan will quickly burn and turn rancid. I have so many recipes that uses sesame oil. Please look through the recipes on my channel. As for the ginger paste, in Korean cooking, we tend to use fresh ginger. We also use sesame oil with salt and pepper as a dipping sauce for Korean BBQ. Here is it. ruclips.net/video/eJDS1V-4Oq4/видео.html
Hi Michael👋. Some still prefer the taste of sugar, and processed syrup over honey in their recipes. I prefer the taste of syrup with this recipe. If I don’t have honey, I would use malt syrup (MulYeot), which is different from processed syrups like Olligodang and others. So it all depends on one’s taste preference, the dish (there r dishes that I would not use honey), and one’s budget, as honey is $$$ compared to sugar and syrups.
Yes, you could make it at home, but you need to use specifically Korean red pepper powder (and several other ingredients), and then it has to ferment for several months before you can use it. So if you have to go to the Korean grocery store anyway to get the ingredients, it would be much easier to just buy gochujang there.
Hi boitaoeuf👋. Yes, GoChuJang is delicious, especially if when it is homemade. BUT it is not something that is easily whipped up. GoChuJang is one of the main pillars of Korean cuisine. It is an art form that requires lots of TLC and slow fermentation. My grandmother would ferment her GoChuJang for at least a year. Here is my Complete Tutorial on Korean Seasonings & Ingredients. I share more information on Gochujang. ruclips.net/video/0XBV2LJKHW8/видео.html
I made the gourmet version for Korean BBQ night last week and everyone was blown away. I couldn't stop eating it. It was gone too fast. I haven't been able to stop thinking about it, so making a quadruple batch right now. Thank-you!
Hello from Cambodia. Thank you for the recipes!
@@paanatsuon 🙏👋🙏
I tried the gourmet recipe and let me tell this is the best sauce i have ever tatsed!!! Now i will use all my 된장!!! This is the best, i highly recommend it!!!!! Love this lady so much!!!! Her recipes are the best!!!!
@@denislavgeorgiev4839 Aww🥰 Thanks so much🙏
So yummy! Now I need to make some, thank you for all your inspiration ❤❤❤
Thanks Loida🙏
Wwow so amazing
I love your recipes
Thanks Augusta🙏
Thank you for sharing 😋
🙏
🛒🛍Shop Korean ingredients from today's recipe⬇
amzn.to/3CwRVeI
That looks so good 😊❤
Thanks Felisa🙏
Yummy! I want some!
🙏
Perfect timing. Will use this recipe for party tomorrow. Love your channel👍🏼
Yay🙌 Have a FAB party!
@@ModernPepper Every live the sauce! 🎉
I ❤ this channel 😊🙏🏾
Thanks Go Getter🙏
Look 👀 so yummy 🤤 thanks 🙏 ♥️👍👍👍😋🤤😋🤤
🙏
Умница! Замечательно!!!🥇👏🌹
thanks for vid pretty lady. looks delisious. be safe
Thanks Lety!
Hello Helen!
🙏👋
hi new subscriber i have been watching your videos i purchased some sesame seed oil what would you recommend cooking with the oil i also have the sesame seeds and ginger paste
i also made the soy sauce eggs they actually came out good just need to boil less time i boiled for 8 mins thank you very much for sharing your recipes and videos
Thanks lil for subscribing 🙏. In general, sesame oil is used mostly for drizzling on foods and also in many is our side dishes and sauces. Because of the low threshold for heat, it is generally not used to ‘cook.’ Sesame oil on a hot frying pan will quickly burn and turn rancid. I have so many recipes that uses sesame oil. Please look through the recipes on my channel. As for the ginger paste, in Korean cooking, we tend to use fresh ginger.
We also use sesame oil with salt and pepper as a dipping sauce for Korean BBQ. Here is it. ruclips.net/video/eJDS1V-4Oq4/видео.html
👍👍😊😊👌👌
🙏🙏🙏
How long can I keep this in the fridge? This is so good I want to make a whole jar of it lol
@@ag-ch6gr I would make it every 2 weeks or so
Hi Helen, you stated 1/4 teaspoon honey but wrote 1/4 Tablespoon which one?
is it okay to use corn syrup?
Where can I buy these Korean sauces?
Hi 👋 The product links are in the description box of this video.
Does the honey significantly alter the flavor vs rice syrup? I see honey in a lot of RUclips Korean recipes.
Hi Michael👋. Some still prefer the taste of sugar, and processed syrup over honey in their recipes. I prefer the taste of syrup with this recipe. If I don’t have honey, I would use malt syrup (MulYeot), which is different from processed syrups like Olligodang and others. So it all depends on one’s taste preference, the dish (there r dishes that I would not use honey), and one’s budget, as honey is $$$ compared to sugar and syrups.
@@ModernPepper Fast reply! Thank you for your guideance.
So... if GoChuJang is red fermented peppers, maybe we could do it at home too ?
Yes, you could make it at home, but you need to use specifically Korean red pepper powder (and several other ingredients), and then it has to ferment for several months before you can use it. So if you have to go to the Korean grocery store anyway to get the ingredients, it would be much easier to just buy gochujang there.
Hi boitaoeuf👋. Yes, GoChuJang is delicious, especially if when it is homemade. BUT it is not something that is easily whipped up. GoChuJang is one of the main pillars of Korean cuisine. It is an art form that requires lots of TLC and slow fermentation. My grandmother would ferment her GoChuJang for at least a year. Here is my Complete Tutorial on Korean Seasonings & Ingredients. I share more information on Gochujang.
ruclips.net/video/0XBV2LJKHW8/видео.html
Sesame seeds and sesame oil must be cheap in Korea.
Hi Awek👋. Sesame seeds and sesame oil are not cheap, in Korea or anywhere else. Prices vary accordingly to its grade level.
What happen to your bacon recipe?