For anyone looking for the recipe after the website crashed, here's the quantities from an old version I saved. Hope this helps! Sauce Ingredients: 2 tablespoons gochujang 2 tablespoons Mirin 2 curry bouillon cube quarters 1/2 cup hot water 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon minced garlic 2 teaspoons sesame oil 1 teaspoon chopped or grated ginger Stew Ingredients: Half a cabbage, chopped (~2 cups) 1 small sweet potato, chopped thin 1 bunch green onions, chopped 6 chicken thighs, diced small ½ package ddeok (korean rice cakes) 1 package enoki mushrooms, base removed (optional)
It’s also saved on Internet Archive! You can copy and paste the link that’s in the video description into there, if you don’t have the link bookmarked already.
I'll take a stab at trying to describe gochugaru (Korean Chilli Pepper flakes). They are not 'capsicum hot', like North Americans are accustomed to cayenne powder. They are more of a 'savory hot', and have a smokier/nuttier kind of heat. They are delicious to cook with, but they ramp up in heat quickly. I add them 1/4 tsp at a time, until I get the intensity that I'm looking for.
@@Shortjascha I think you are hitting it tho. The flavor is in the fermented nature that you mention. The fermentation adds a kind od smoky umami nature. For example, when I make rice, I don't add any salt, but I add a half tsp of gochjang into the rice cooker. You should taste the difference against the plain starch if you try that out. Cheers
Where has this recipe been all my life? Martina, I made this for the first time today, and it's AMAZING!! I love all of your all's cooking videos. I get so excited every time you upload one.
While you guys just uploaded this when you woke up, I'm getting ready for bed. Thanks for making me crave food at night, I can't wait to wake up and eat tomorrow 😂
Dakgalbi is my FAVOURITE korean dish. It was also my dad's favourite when he came to visit me in Korea. Can't wait to use this recipe to make it for him when I go back to Canada.
I just want to say thank you EYK crew because of you I could read and understand a Korean restaurant menu and knew everything on my plates when it came out. I didn't feel completely ignorant when trying delicious new food! Love ya!
I've watched this video over and over and over and I want to try and make it more each time I watch it. Time to take a trip to an asian market and attempt to find all the ingredients. Wish me luck!
Dakgalbi is LIFE people (especially with ramen or glass noodles in the mix)! Outside of Korea, I'm not sure there's a chicken dish that can compare to it! Thank you for making this video!
ermahgerd! i cant believe u started making videos on how to make korean food, i was totally going to ask u guys too, and why has my youtube not been telling me this on my feed wtf! i also want to mention that you guys are the best food reviewers i know of, normally i dont really like to watch ppl eat food but with you guys its a whole other level and i totally want to eat the food too!
I'm loving Martina's bracelet or hair elastic on her wrist. IT'S SO CUTE T-T. And good timing, I was rewatching your past cooking videos and I asked myself when they would release another cooking video. Then I saw this upload. I love you guys so much~ Also, I'll definitely be making this on the weekends. Hope it goes well!
Thank you Martina~ I just made it a few hours ago but I didn't put mirin because I can't consume alcohol but I replaced with rice syrup ^^ It was delicious
I made this for the second time today! I wasn't very sure about it last time, but I made 2 big mistakes. 1) I accidentally bought reduced salt gochujang and it was really gross, it was my first experience of gochujang and I was convinced it was fermented! It wasn't very nice... 2) I bought tinned perilla leaves (basil didn't make sense in my head) and they were slimy and ruined the whole dish for me! I had cut them into small bits but ended up picking them all out. This time I used normal gochujang and basil leaves and it was DELICIOUS!
I met a Korean teacher from the us and she said that she lived in Seoul and that she knew you guys and I started to freak out because you guys are literally my favorite people ever
please More cooking Videos! because i watched all your Videos and was sad because i would never be able to taste it ... but now you are the silver lining on the horizon!
Oh man I had to come thank you for this video. I've made this so many times I've memorized the recipe and don't even need your instructions anymore! It's my all time favourite and UGH thank you SO much for making my life better like damn, YUM
I'm so happy to hear that! I spent a lot of time tweaking this recipe before I was ready to share it and it really really does taste like our favourite location in Korea.
Wow that's such an easy and yummy looking meal to make. Lol next time i need to make something I'll just go down to the korean market, throw this together, and impress the pants off of everybody :D
Have you guys ever used toasted sesame oil? For some reason it adds a little more flavor and pizazz to korean dishes. I use a lot of it in bulgogi and korean soups (sometimes even in pancakes......)
Martina's makeup was sooo on-point in this video (not saying it's not in other vids). Have you ever done like a... makeup walkthrough on your daily routine or your favorite looks? And I'll definitely be trying this recipe. Thank you so much~
I finally found a grocery store that carries all of the ingredients, so I made dak galbi for the first time the other day after watching this video at least 20 times over a few years. It was amazing, definitely one for the books. 🤘🏻
well here is the thing. i am addicted to your videos guys, i never really ever liked any kpop song i heard (even though some of them are catchy), but i have to admit when it comes to jazz, you have an amazingly good taste ! Cheers
I totally have mentioned this here before but I cooked this exact recipe when I was at university and it was so delicious and very much a comfort food! Yuuum! Great for leftovers and excellent for when serving family as can just dump it in the middle of the table and people can help themselves. 10/10!
I would love to see more of these cooking video's! It gives you a better idea of the various foods y'all talk about and eat all the time and inspires us to make and try them.
I have been watching Simon and Martina for as long as I can remember and I am not seeing a huge improvement in their pronunciation of Korean... Not saying this in a bad way! Just noticing that although it did improve, it still has that odd sound in it, but it is probably because they speak alot of English still
Oh yeah, I know they wouldnt go to a class for it, but I was hoping that the longer they lived there, the more they would pick up the certain pronunciation of words. But i guess since they travel alot to other places, they arent stuck to just Korean language :/
+Jasmine Park (박푸른) I honestly think they should make more of an effort to improve their Korean since they are making money from sharing/exploiting Korean culture. I was in Korea for a year and was able to learn some Korean. I took a class offered for free by the government for 3 months. Besides that, their videos are entertaining to watch.
I noticed that as well. They just pronounce it as if they were reading a Korean word romanized. It bothers me too. I think all of your points were valid, +Jasmine Park.
I finally made this, right now! My mouth is still burning perfectly. I did use only a tiny amount of chicken compared to the head of cabbage I threw in (because in Finland, cabbages are huge or smth?). Also added some Japanise mayo in the wraps and it was delicious. Thank you Martina!
not that ive tried every single mushroom in the world, but im pretty sure they all taste the same so just thinly cut whatever mushrooms are available to you. shiitake is more widely available i believe and that's a very common asian mushroom so go for that if u want more authenticity lol.
Shay I'm no mushroom expert either but I can say that mushrooms do not all taste the same, especially inoki mushrooms. Using any random kind of mushroom like shiitake and cutting them up in to thin slices will not give you the same flavor.
Hej! Finally I tried your recipe and it was SOOOOOO good! Thank you! Have a great weekend and I wish you all the best in Japan. Hej då from Gothenburg, Sweden.
I will have to try this! Thank you for sharing your recipes! My big sis and I love learning to cook different things together . . . well I mostly like the eating bit, lol, but I help. I made dukbokki for the first time a few weeks ago and I'm really excited to try this. My sister also surprised me this week when she came over with some chocolates she learned how to make from you. . . they were amazing! Love the dinner plates! Please keep sharing! We love you!
I will cook this tonight - this is going to be the 2nd meal I try from your video. Almond Flour Pizza was absolutely delicious, looking forward to more cooking videos!!!
I just made this tonight for dinner. it was sooooo good!!! we even had radish and lettuce to make little wraps! it was a bit spicy for my family but perfect for me!
At the place I went to in New York, once the chicken is done, the waitress/waiter moves the chicken pieces to the side then dump rice onto the pan. Then they mix the rice so the rice soaks up all the good stuff off the pan. Good stuff.
This is my jam, I've loved it for years at a Toronto Korean/Japanese restaurant which only called it "Korean Chicken". After a lot of research I finally made it earlier this month for the first time. Each recipe I've found is different, I'll definitely be taking some tips from here.
+James Bunt Exactly, every recipe I saw online has been a little different so I tried many until I felt like I got it right for my taste. Enjoy experimenting! :)
weirdest feeling as a Korean living in California learning a Korean dish from Canadians who live in Korea :D
Dakgalbi is one of or favourite Korean meals to eat, but we never go out for it anymore. We make it at home instead. Here's how!
I'm coming over geuse! Martina, may I have some?
Your hair looks awesome
Looks good is it very spicy because I want to be able to control the heat .TIA 😁🍷
Will give this a try this weekend!
+Eat Your Kimchi Dont you spell it "dalkgalbi" in English? Because of 닭? Sorry, unsure how it would "translate" i suppose?
For anyone looking for the recipe after the website crashed, here's the quantities from an old version I saved. Hope this helps!
Sauce Ingredients:
2 tablespoons gochujang
2 tablespoons Mirin
2 curry bouillon cube quarters
1/2 cup hot water
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chopped or grated ginger
Stew Ingredients:
Half a cabbage, chopped (~2 cups)
1 small sweet potato, chopped thin
1 bunch green onions, chopped
6 chicken thighs, diced small
½ package ddeok (korean rice cakes)
1 package enoki mushrooms, base removed (optional)
Thank you!
1 1/2 tablespoons gochugaru and 1/2 teaspoon salt
@@sohyun8696 oops thank you! I tend to make it without the gochugaru b/c of spice tolerance so my copy of the recipe must have been missing that
Bless you
It’s also saved on Internet Archive! You can copy and paste the link that’s in the video description into there, if you don’t have the link bookmarked already.
Spanish subtitles now up! Thank you again, Tamialuz, for the hard work :D
Simon and Martina AAaa0
Simon and Martina Es genial :D
Anyone here in 2020? I have made this dish with Martina's recipe so many times, and I just love rewatching this vid.
Lol same here. This is one of our favorites!
How is it?? ☺️
I'm back in 2021 and snowy weather always gets me craving dakgalbi!
Someone made English subtitles for this video. I don't know who you are, so I can't thank you directly, but thank you!
+Simon and Martina You're welcome, thanks for making the video!
it was me
Simon and Martina when Martina explained the flavor of it, it sounded like names to a kpop band 😂
made this for dinner tonight and my husband loved it! awesome recipe
+rxmach WOOHOO!!! Thanks for the feedback!
Yay, your wearing the cupcake earnings I made =D (my cousin sent them in a package)
+Kimberly Morningstar I'm glad you noticed! I've worn them before but maybe it was too small to see from far away. :) Thank you so much!
Your welcome =)
for half a second the chopped vegetables going backwards messed up with my brain hahahaha that was cool and unexpected. gave it a fun touch :)
bless you Martina, I demand more cook with Martina segments!
Your rice cakes look like little packing peanuts lol
+infinitely exo I was wondering what those were.
+infinitely exo They made me think of little snowmen
Arrowdodger :-) They really did.
Thought it looked like butt cheeks :)
I thought they looked like diplococci bacteria!...just me?...oh...#biologystudentproblems
MORE COOKING VIDEOS!
+Nicole Blas Ok!
I'll take a stab at trying to describe gochugaru (Korean Chilli Pepper flakes). They are not 'capsicum hot', like North Americans are accustomed to cayenne powder. They are more of a 'savory hot', and have a smokier/nuttier kind of heat. They are delicious to cook with, but they ramp up in heat quickly. I add them 1/4 tsp at a time, until I get the intensity that I'm looking for.
+Xol1004 That's a great way to describe it!
4 years late but it always has a sight fermented taste to me. Also for some reason I can't feel the spice in gochugaru :(((
@@Shortjascha I think you are hitting it tho. The flavor is in the fermented nature that you mention. The fermentation adds a kind od smoky umami nature. For example, when I make rice, I don't add any salt, but I add a half tsp of gochjang into the rice cooker. You should taste the difference against the plain starch if you try that out. Cheers
Where has this recipe been all my life? Martina, I made this for the first time today, and it's AMAZING!! I love all of your all's cooking videos. I get so excited every time you upload one.
While you guys just uploaded this when you woke up, I'm getting ready for bed. Thanks for making me crave food at night, I can't wait to wake up and eat tomorrow 😂
Dakgalbi is my FAVOURITE korean dish. It was also my dad's favourite when he came to visit me in Korea. Can't wait to use this recipe to make it for him when I go back to Canada.
your apron is the sweetest thing ever (also your hair is so COOOOOL)
I just want to say thank you EYK crew because of you I could read and understand a Korean restaurant menu and knew everything on my plates when it came out. I didn't feel completely ignorant when trying delicious new food! Love ya!
+healingv1sion That's awesome!!!!! YAAAA!!!!!
It's 9:45 here in Toronto and I now want to eat something -0- so hungryyyyyy
I've watched this video over and over and over and I want to try and make it more each time I watch it. Time to take a trip to an asian market and attempt to find all the ingredients. Wish me luck!
Italian subtitles on this as well! Thank you, whoever you are, for making them!
+Simon and Martina And now German subs are up, too! Thank you for the help!
+Simon and Martina You're welcome guise :-)
THIS SEGMENT IS BACK!!!! i love it
I made this for dinner tonight (for the first time) and it was delicious!! Thank you for sharing your recipe!
Dakgalbi is LIFE people (especially with ramen or glass noodles in the mix)! Outside of Korea, I'm not sure there's a chicken dish that can compare to it! Thank you for making this video!
"Oh yeah, we're gonna be fartin' blood tonight!'
LOL @2:22
ermahgerd! i cant believe u started making videos on how to make korean food, i was totally going to ask u guys too, and why has my youtube not been telling me this on my feed wtf!
i also want to mention that you guys are the best food reviewers i know of, normally i dont really like to watch ppl eat food but with you guys its a whole other level and i totally want to eat the food too!
this video was edited beautifully, to whoever edited it, and damnn, looks delicious
Thank you!
Martina's eye makeup is sooo nice
the dakgalbi looks amaaaaaaaaaazing
You know you've been watching EYK for a long time when you remember the gochu story from one of their first TL;DRs. Still hilarious though
I'm loving Martina's bracelet or hair elastic on her wrist. IT'S SO CUTE T-T. And good timing, I was rewatching your past cooking videos and I asked myself when they would release another cooking video. Then I saw this upload. I love you guys so much~ Also, I'll definitely be making this on the weekends. Hope it goes well!
omgg I can never find fresh basil here in korea! def buying the cool robot plant grower!! thank you simon & martina~
Woot woot. Martina's cooking show is back! Loving ur recipes :D
oh Martina, there was the option of taking the lid off instead of vigorously shaking it lol
I love watching these around 12am. Best ever.
Your new makeup style really looks good on you. Maybe try dark lipstick next time? ^^
Thank you Martina~ I just made it a few hours ago but I didn't put mirin because I can't consume alcohol but I replaced with rice syrup ^^ It was delicious
Great to know the replacement worked! HURRAH!
Cutting everything backwards, cute bear timer, not sharing your food. 10 out of 10.
I made this for the second time today! I wasn't very sure about it last time, but I made 2 big mistakes.
1) I accidentally bought reduced salt gochujang and it was really gross, it was my first experience of gochujang and I was convinced it was fermented! It wasn't very nice...
2) I bought tinned perilla leaves (basil didn't make sense in my head) and they were slimy and ruined the whole dish for me! I had cut them into small bits but ended up picking them all out.
This time I used normal gochujang and basil leaves and it was DELICIOUS!
Didnt you guys share the gochu-twilight in your first ever TLDR? 😂 I had forgotten about it! such a good story
I met a Korean teacher from the us and she said that she lived in Seoul and that she knew you guys and I started to freak out because you guys are literally my favorite people ever
+Quinn Cosley Cool! What's her name?
I absolutely love Martina's cooking vids, they really are my favorite. :) [Umm, PS. I love all of your other vids too.]
I'm still new to your guys channel but think you Martina and Simon you guys inspired me to cook. Now I have to cook this today.
7:00 Most important part of the video: Remembering to buy the fakest, cheapest of all cheese out there. ;)
Those Sailor Moon plates though. Your house has the cutest/coolest things.
I made this today...and it was amazzzzzingggg. I fear I am now obsessed ^0^
That's awesome!
I should make this, but my parents strongly dislike spicy Korean food, while I'm obsessed.
+astrangeone same omg so true
I'm so happy because I'm doing South Korea for a country project and I pretty much watched ALL of your videos so I'm really excised
I'm so early :3 procrastination does pay off lol *university student avoiding work*
please More cooking Videos! because i watched all your Videos and was sad because i would never be able to taste it ... but now you are the silver lining on the horizon!
Did you do a WTF for click and grow I might want to buy it
Hi Martina! Glad to see your recipes coming back to your channel. Missed them. I've got to try this!
I've watched this video about 25 times no joke
Martina's makeup is PERFECTION.
No pants cooking is best cooking, just don't burn your leg.
+Arrowdodger That's what an apron in for. :)
Eat Your Kimchi
indeed, a must
One time I was cooking shirtless and the hot oil burned my boob. I didn't wear an apron ;-;
Oh man I had to come thank you for this video. I've made this so many times I've memorized the recipe and don't even need your instructions anymore! It's my all time favourite and UGH thank you SO much for making my life better like damn, YUM
I'm so happy to hear that! I spent a lot of time tweaking this recipe before I was ready to share it and it really really does taste like our favourite location in Korea.
Wow that's such an easy and yummy looking meal to make. Lol next time i need to make something I'll just go down to the korean market, throw this together, and impress the pants off of everybody :D
+Alyssa Schiffman Awesome! I'm glad!
+Eat Your Kimchi What does it mean when you guys call eachother "ducky".
Have you guys ever used toasted sesame oil? For some reason it adds a little more flavor and pizazz to korean dishes. I use a lot of it in bulgogi and korean soups (sometimes even in pancakes......)
Martina's makeup was sooo on-point in this video (not saying it's not in other vids). Have you ever done like a... makeup walkthrough on your daily routine or your favorite looks?
And I'll definitely be trying this recipe. Thank you so much~
More cooking episodes! Please!? :)
I'm glad you like them! We'll make more in the future :)
the robot garden part killed me. people are looking at me like I'm crazy I'm crying I laughed so hard
@6:38
Someone really loves their cat.
I think I need my own Martina to cook for me. That looks soooooo good!
"What kind of timer do you have?"
"It's a bear."
RaspberryBlue12 rikuma
Martina’s eyeshadow eyeliner thing here is like super on point.
The part where Simon's beard was being licked made me want to grow a beard 😩
Do it! Cats love it :)
God, this was FIVE years ago??? Wowza.... time flies. I've always loved the fun in this video, and the recipe is dope too.
why did they change eat your kimchi to Simon and Martina ? for the youtube channel
celvin Wong I think they didnt want to change it to eat your sushi 🍣
I finally found a grocery store that carries all of the ingredients, so I made dak galbi for the first time the other day after watching this video at least 20 times over a few years. It was amazing, definitely one for the books. 🤘🏻
I may have squealed at the plates you're using >.>
well here is the thing. i am addicted to your videos guys, i never really ever liked any kpop song i heard (even though some of them are catchy), but i have to admit when it comes to jazz, you have an amazingly good taste !
Cheers
I think I actually understood Martina when her mouth was full.
I totally have mentioned this here before but I cooked this exact recipe when I was at university and it was so delicious and very much a comfort food! Yuuum! Great for leftovers and excellent for when serving family as can just dump it in the middle of the table and people can help themselves. 10/10!
Oh my gosh, your reversed food prep confused me so much o_o
I love the sound the duk makes makes when martina drops it in the bowl.
HOW DOES ONE SIMPLY RECREATE MARTINAS HAIR ugh ok well I have almost no hair but still
I would love to see more of these cooking video's! It gives you a better idea of the various foods y'all talk about and eat all the time and inspires us to make and try them.
Why would you show your students Twilight??
I still refer back to this when I want to cook this dish. Its kind of a comfort food when I'm really sad.
I have been watching Simon and Martina for as long as I can remember and I am not seeing a huge improvement in their pronunciation of Korean... Not saying this in a bad way! Just noticing that although it did improve, it still has that odd sound in it, but it is probably because they speak alot of English still
Oh yeah, I know they wouldnt go to a class for it, but I was hoping that the longer they lived there, the more they would pick up the certain pronunciation of words. But i guess since they travel alot to other places, they arent stuck to just Korean language :/
+Jasmine Park (박푸른)
I honestly think they should make more of an effort to improve their Korean since they are making money from sharing/exploiting Korean culture. I was in Korea for a year and was able to learn some Korean. I took a class offered for free by the government for 3 months. Besides that, their videos are entertaining to watch.
+Pa Xiong you guys basically brought the whole tumblr thing here. true but prepare to get deleted/blocked if you talk about it anymore here. haha
"Asians come to live in America all of their lives and still don't speak English. "
That's a true statement.
I noticed that as well. They just pronounce it as if they were reading a Korean word romanized. It bothers me too. I think all of your points were valid, +Jasmine Park.
I finally made this, right now! My mouth is still burning perfectly. I did use only a tiny amount of chicken compared to the head of cabbage I threw in (because in Finland, cabbages are huge or smth?). Also added some Japanise mayo in the wraps and it was delicious. Thank you Martina!
I'm guessing enoki mushrooms are not sold at walmart??? Lol😂
Lmao. Try your Asian market.
The nearest asian market if 300 Km away from where I live :'(
amazon.
not that ive tried every single mushroom in the world, but im pretty sure they all taste the same so just thinly cut whatever mushrooms are available to you. shiitake is more widely available i believe and that's a very common asian mushroom so go for that if u want more authenticity lol.
Shay I'm no mushroom expert either but I can say that mushrooms do not all taste the same, especially inoki mushrooms. Using any random kind of mushroom like shiitake and cutting them up in to thin slices will not give you the same flavor.
Hej! Finally I tried your recipe and it was SOOOOOO good! Thank you! Have a great weekend and I wish you all the best in Japan. Hej då from Gothenburg, Sweden.
I will have to try this! Thank you for sharing your recipes! My big sis and I love learning to cook different things together . . . well I mostly like the eating bit, lol, but I help. I made dukbokki for the first time a few weeks ago and I'm really excited to try this. My sister also surprised me this week when she came over with some chocolates she learned how to make from you. . . they were amazing! Love the dinner plates! Please keep sharing! We love you!
I made this for my BF tonight, it was DELICIOUS! I actually mixed a little kimchi in too while serving
That’s fantastic to hear! Thank you so much for coming back to the comment section and sharing this with me!
I bought all the ingredients tonight. I am gonna make it this week. I am super excited to try it ♡
I will cook this tonight - this is going to be the 2nd meal I try from your video. Almond Flour Pizza was absolutely delicious, looking forward to more cooking videos!!!
I would really love to Martina "ceremoniously" add something to a recipe one of these days ^^
I really love this. I love your FAP FAPS, but seeing you cook at home is very cool too!! Can't wait to try this!
i made this minus the rice cakes and mushrooms and it was amazing. I used tasty cheese because that's what i had in the house and it was awesome.
This is my go to recipes for Dakgalbi... Re watch it everytime am cooking this dish 😋 and it been going on for four years now lol
Is today a special day?! First P!ATD released a epic M/V and know EatYourKimchi uploaded! YAY!!!
your cooking videos are the best!! Always looks fun to make !
PS your video editing is fantastic!
I just made this tonight for dinner. it was sooooo good!!! we even had radish and lettuce to make little wraps! it was a bit spicy for my family but perfect for me!
That apron is the cutest thing!!! Looks yummy
Your teacher stories remind me of stories that my parents tell me when they were teachers!:)
I watch this video like once a month and always vow to make it but to this day I haven't. MARTINA YOU MAKE IT LOOK SO GOOD IM SCARED TO MESS IT UP
I lived in Chuncheon for two years~ ate dalkalbi at least once a week. my favorite Korean food! can't wait to try to cook it at home ~ ^^
I'm stoked! I'm headed to the asian supermarket tomorrow! Thank you! I can't wait to try this!
At the place I went to in New York, once the chicken is done, the waitress/waiter moves the chicken pieces to the side then dump rice onto the pan. Then they mix the rice so the rice soaks up all the good stuff off the pan.
Good stuff.
+mx5hong Yup! That's the cheese rice goodness! I talked about that in our blog post!
This is my jam, I've loved it for years at a Toronto Korean/Japanese restaurant which only called it "Korean Chicken". After a lot of research I finally made it earlier this month for the first time. Each recipe I've found is different, I'll definitely be taking some tips from here.
+James Bunt Exactly, every recipe I saw online has been a little different so I tried many until I felt like I got it right for my taste. Enjoy experimenting! :)
im kind of glad i ate dinner before i watched this because if i hadnt, i would be going crazy in the kitchen trying to make this
i love it : ) there is no one who has eaten this food just for once but some one who has never eaten it!