Looks amazing. I'm going to make this some time once I've made some kimchi. My gochugaru came in the post today. I'll do it in my slow cooker as I don't have an oven. Greetings from Scotland 🏴
In Korean apartments that's the designated space for ovens, I'd be surprised if that's the actual reason because the majority of people here who actually have an oven will be using them perfectly fine in a space just like that lol
Hi your cooking looks great one thing please don't get me wrong i like to eat pork i am a very picky eater some food i eat and some food i don't eat by robert
Yeah, I've seen these spots on store bought radish kimchi after a while and the taste became off. Had to throw it away😢. Decided to make my own napa cabbage and daikon radish kimchi, turned out amazing 🤤
Actually it's not mold, it's a harmless yeast that can grow on very old kimchi that's not entirely submerged in kimchi brine. It's due to exposure to air, people can just avoid that part of the kimchi, or remove the yeast, it's still good to use in cooked dishes like he's showing but probably not going to taste the best if it's eaten as is, not harmful though lol
Хобби
the salting the meat a day before definitely is legit. even a day can create a bit of a pellicle which will get a good even sear
Those are the biggest green onions I've ever seen in my life! I wish I could find them in my area.
This has such a relaxing vibe
Literally gasped when the pork fell apart 😮💨
I'm on vacation rn but I WILL be making this when I get home
Looks amazing. I'm going to make this some time once I've made some kimchi. My gochugaru came in the post today. I'll do it in my slow cooker as I don't have an oven. Greetings from Scotland 🏴
Yeah I'd think the control unit isn't getting enough air flow on that oven. Either it needs a good clean or a bit more room
Coat the meat with some flour when you fry it, better colour and it'll help thicken the sauce too.
your oven overheats due to the small space its placed in. Hope u have a solution!
Could you rout airvents into the sides of the cabinet the oven is in to create ventilation perhaps?
In Korean apartments that's the designated space for ovens, I'd be surprised if that's the actual reason because the majority of people here who actually have an oven will be using them perfectly fine in a space just like that lol
I’ve got a few pounds of kimchi I made over a year ago, this is perfect
돼지김치찜; 김치냉장고를 가진 모든 한국인의 비밀무기..
that's what im sayin!
If you finely chopped the kimchi, and with the long cook time, you would make kimchi pulled pork
What cut of meat could I use instead of pork?
just go vegan at that point
Maybe chicken?
Beef.
Yummy 🌟🥳
Could you publish the recipe somewhere?
please get rid of that plastic cutting board
Hi your cooking looks great one thing please don't get me wrong i like to eat pork i am a very picky eater some food i eat and some food i don't eat by robert
Bro, you can not tell me those white spots are okay. That is straight up mold and you are going to get sick.
Yeah, I've seen these spots on store bought radish kimchi after a while and the taste became off. Had to throw it away😢. Decided to make my own napa cabbage and daikon radish kimchi, turned out amazing 🤤
Actually it's not mold, it's a harmless yeast that can grow on very old kimchi that's not entirely submerged in kimchi brine. It's due to exposure to air, people can just avoid that part of the kimchi, or remove the yeast, it's still good to use in cooked dishes like he's showing but probably not going to taste the best if it's eaten as is, not harmful though lol
Look up kahm yeast