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Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)


(upbeat music)
– Hi everybody.
Today we are going to learn
how to make Korean traditional Kimchi.
In Korea it’s called Pogi-kimchi
or Tongbaechu kimchi.
As you know, there are so many hundreds
of different kinds of Pogi-kimchi.
This is going to be a very
traditional style Kimchi.
With this Kimchi, you can make
all kinds of different Korean side dishes.
You can steam, stew, soup,
tons and tons of dishes you can make.
If you have never made Kimchi before
this is perfect chance for you
to learn how to make traditional Kimchi.
Let’s start.
This is napa cabbage.
Exactly I weighed six pounds.
Good cabbages, like a lot of green stuff,
leaves are better.
And smooth and shiny.
And usually peak season is fall.
Just before winter starts.
Really delicious and cabbage is beautiful.
Top part
If sometimes this really stand out.
Take off.
And cut it in half.
Just give a little slit like this.
Tear this way.
And then this here on
the center another slit.
Like this.
Half.
Inside is not shredded.
So we need to salt.
Before salting, first we
need to soak in cold water.
Because the wet leaves will
absorb salt more easily.
Half cup Kosher salt.
And then we are going
to sprinkle each cabbage
leaves between the leaves.
Stem part is more salt.
Now, every 30 minutes, just turn it over
so that evenly salted.
So let’s put it aside and
then we’ll go to next step.
Next step is, we make a porridge.
People freak out, “Hey
what kind of porridge?
“Why we need a porridge?”
But actually, this is really important
when you make real nice delicious Kimchi.
I always make this.
Dried hot pepper flakes
and all ingredients.
And the garlic, onion, all
the minced stuff together.
It should be really
nicely look like a paste.
The purpose of this porridge
is all this between the leaves.
Make it stick to the cabbage leaves.
It’s not going to go
dancing around everywhere.
Two cups plain water.
Two table spoons sweet rice flour.
Glutinous rice flour.
I use Mochiko powder always.
If you don’t have sweet rice flour
just use plain all purpose flour.
Let’s turn it on.
Well mixed.
In Korea, any housewives
who make delicious Kimchi
that means that she’s good at cooking.
So making Kimchi is such an important job.
In your culture, what
is your national food?
Anybody who can make this dish well
that means that she’s good at cooking.
He’s good at cooking.
Right?
So just leave a comment.
I’m very curious about that.
Now it starts boiling.
It took exactly nine minutes.
Brown sugar, two table spoons.
Very beautiful, shiny.
It’s going to be a good Kimchi base.
Remove from the heat.
Let’s turn off.
Let it cool down.
Thoroughly.
You see the bottom?
You will see the water.
It’s salty water.
Let it sit for 30 more minutes.
Wow, more water.
And just a little soft.
I’m going to let this soak
for another 30 minutes.
In the meantime, I’m going
to prepare vegetables
and other seasonings.
Korean radish.
It’s sold in Korean grocery store.
I peeled this and washed.
The radish makes the Kimchi
paste really special,
and tasty, and really sweet.
Now I’m going to make matchsticks.
Generously around two cups.
This green stuff is green onion.
Green onion and Buchu.
It’s Asian chives.
I always use this.
But if this is not available
in your area, don’t worry.
Just use scallion, green onions.
And this one is, I wanted
to show you, minari.
Water dropwort.
In the Korean grocery
store sometimes available.
Sometimes not available.
These days they must be season.
I found a really fresh minari.
But also, this is optional.
So all this things, you can skip this
except for this green onion.
Green onion, you can find it anywhere, right?
Mmm smell.
Really smells good.
Lot of vegetables are
going into Kimchi paste.
Next, let’s make this puree.
Puree garlic, and ginger, and onion.
This is half a cup garlic.
We are going to mince this.
Ginger, ground a two teaspoon amount.
Ginger.
And onion.
Onion, ground one cup.
Here I’m going to make Kimchi paste.
Minced garlic, ginger, onion.
I need to turn it over again.
See, really good.
Half a cup fish sauce.
Quarter cup fermented salted shrimp.
In Korean, Saeujeot.
So we are going to make very
special kimchi today.
When you use this just
squeeze out juice first.
I just scooped with the juice plus shrimp.
And then we are going to chop this up.
Wow, smells good.
And then we need hot pepper flakes.
How much amount of hot pepper flakes?
Totally depends on you.
It can start from one cup
to maybe two and a half cup.
If you like a kind of mild version
I think you can use only one cup.
But I like a spicy version
so I will use two cups.
This is a good Kimchi paste.
Let’s taste.
Mmm.
Oh delicious.
Soak all salty water so we can add this
each cabbage pieces.
So total two hours it was salted.
Very nice.
Now we need to wash.
Couple of times we just
wash and pour out the water.
And then with the new fresh water.
And then wash again.
We made a slit right.
And then now when you wash this
you can split this.
Now I’m making rice.
I’m using my pressure cooker, rice cooker.
Can you hear the sound?
It is loud.
I always enjoy eating fresh
Kimchi with fresh rice.
You need to really drain well.
Beautiful.
So now let’s mix.
So Kimchi paste…
So radishes have a lot of water
so soon this paste is going
to be a little thinner.
And also this cabbage
you see in the core part
I like to remove this part.
Always I remove this.
Now let’s make Kimchi.
We are going to put all this paste
between these leaves.
This is Korean earthenware crock, Onggi.
My grandmother, she had
really big huge Onggi.
Usually winter time,
winter Kimchi she makes.
Really huge Onggi she used.
Sometimes I use Onggi to ferment my Kimchi
and other pickles.
I use bare hands when I mix this.
But I give you a warning.
If you make Kimchi for the first time,
use this kind of
disposable plastic gloves.
Or just your rubber gloves.
So this, Kimchi paste.
(upbeat music)
When I was young my
mom made winter Kimchi.
Huge amount of Kimchi.
Huge batch of Kimchi.
My mom used to make 200 heads of cabbage.
We make real nutritious Kimchi.
Even in the Kimchi…
I didn’t use it today –
and some people use beef.
Ground beef, but cooked they add.
Some people use just fish.
Fresh fish.
And they cut just chunk of fish inside.
And then this kind of Kimchi
is going to be eaten in early spring.
And then all fish is
just all well fermented.
So so tasty.
It has protein.
It has calcium.
It has vitamin.
All stuff.
Whenever I make this whole cabbage Kimchi
it reminds me of my mom’s winter Kimchi – kimjang.
So I think this is filled.
So Kimchi jar, many
people ask me question,
“What kind of a jar or
container you’re using?”
This is, I’m using plastic jar.
This is BPA free.
Plastic jar for Kimchi.
Whatever you use or any container,
press down this so that all the air
doesn’t come into inside the Kimchi.
And this guy also, press down.
And then I always, whenever I make Kimchi,
I’m so excited about the delicious lunch
with freshly made Kimchi.
All the split leaves and
tear this with fingers.
It’s called Geotjeori.
Sesame seeds.
This is roasted very crispy sesame seeds.
And close the lid.
Also, close the lid.
Today we made Kimchi.
There’s Kimchi in Onggi.
I’m going to let it sit
for a couple of days.
Maybe one day.
At the moment, I will eat this Geotjeori.
Just a freshly mixed this.
And I made really warm rice.
A multi-grain rice and green peas.
Mmm.
So delicious.
This Kimchi is all crispy.
And then roasted sesame seeds.
When I chew this and broke this
it’s nutty and also
mixture of Kimchi paste.
It’s like a strong flavor from fish sauce
and garlicky onion and ginger.
Oh my God, so good.
Hi everybody.
Welcome back.
One and a half days passed.
36 hours later my Kimchi
starts fermenting.
How I know?
The smells.
Smells like Kimchi when it’s fermented.
A special smell.
Like a sour smell.
And also, the surface is bubbling.
So I will show you.
Come on.
Let’s open this.
Kind of juicy, like bubbles right.
This juice is so delicious.
It’s delicious.
And it smells sour.
Well ripe, and sour, and sweet.
Spicy of course.
From now, I have to keep
this in the refrigerator.
So it’s a cold temperature
in the refrigerator.
Slowly slowly like fermenting.
This is also fermenting, see.
Bubbles.
So when the Kimchi starts fermenting
always press down.
The best thing is that
it should be submerged
in the Kimchi juice.
And bite sized.
(upbeat music)
Mmm.
Enjoy my recipe.
See you next time.
Bye.
(upbeat music)

Randall Smitham

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100 COMMENTS

  1. Nazrose Shamsul Posted on July 4, 2019 at 6:23 am

    Hey would like to use your recipes but i have a big2 question… I saw a couple korean drama where they put onggi in front of their house… So my question is do kimchi will be ok without storing them in the fridge… Help me pliss.. and for who knows the answer pliss reply this comment to … Thank you…😘

    Reply
  2. Sheena Warecki Posted on July 20, 2019 at 2:49 am

    I usually buy kimchi but I've been thinking about making it. One of the brands I've tried however is quiet bitter, does anyone know what would cause that so I can leave it out? I'm wondering if its the salted shrimp since all of their kimchi types have it and are bitter but the usual brand I buy doesnt have the shrimp and isnt bitter.

    Reply
  3. Guadalupe Perez Moncada Posted on July 20, 2019 at 4:58 am

    Lastima que no esta en españo o ingles.🤔

    Reply
  4. Alyssa Smith Posted on July 20, 2019 at 2:25 pm

    Shes so sweet❤️

    Reply
  5. Charm Rillera Posted on July 20, 2019 at 2:35 pm

    Oh my God, watching your video certainly made me crave kimchi!!!!!! I might try your recipe 😍😍 thank you for sharing the recipe with us 🥰🥰

    Reply
  6. Alıss Posted on July 20, 2019 at 3:36 pm

    Bizde geleneksel yemek çok bebeğim hangisini söyliyeyim

    Reply
  7. Данил Сальников Posted on July 20, 2019 at 4:51 pm

    Я русский, но готовлю Кук-си великолепно. Друзья корейцы завидуют!)

    Reply
  8. Raynegielle Sojourn Posted on July 20, 2019 at 4:59 pm

    I want to do this, we love korean foods

    Reply
  9. امجد عارف Posted on July 20, 2019 at 9:11 pm

    اتمنا اسافر كوريا واكل اطعمتهم😿

    Reply
  10. Tresa Lang Posted on July 20, 2019 at 9:14 pm

    Would it still taste good if you didnt use fish sauce? New here ty for sharing loved it.. oh also if i cant get Korean radish may I substitute with American radish?

    Reply
  11. Iris Alejandría Posted on July 20, 2019 at 9:16 pm

    For how long is the kimchi edible since the moment you put it in the freezer? Like, it could last how many days?

    Reply
  12. Kyung Sook Lee Posted on July 20, 2019 at 11:38 pm

    Excellent! I wish you live in the area and sell your home made kimchi!

    Reply
  13. Morganism Posted on July 20, 2019 at 11:49 pm

    In my family, Gumbo, Paella, and Spaghetti are most important

    Reply
  14. Carlos Eduardo da Silva Rocha Posted on July 21, 2019 at 1:18 am

    Looks delicious. I’m vegetarian, so what can I use to substitute the fish oil?

    Reply
  15. Kami Sama Posted on July 21, 2019 at 1:36 am

    How long can we store it?

    Reply
  16. Brent Petley Posted on July 21, 2019 at 4:36 am

    Hi there, I made a big batch and it a bit spicy for the family. I love it and am slowly getting through it. How long can I expect it to last in the fridge. Cheers.

    Reply
  17. Алиса Инссеста Posted on July 21, 2019 at 9:11 am

    Hallo from Belarus! You're very cool, nice to see you

    Reply
  18. Liton Posted on July 21, 2019 at 11:05 am

    In Poland – I would say the "benchmark dish" are pierogi (dumplings) – hard and easy at the same time. Unfortunately our traditional kitchen (venison, fish, crops, herbs) was forgotten thanks to communism ("too noble") – these days some try to recreate it based on old recipe books, but the "common interest" in this is VERY low, unfortunately.

    Reply
  19. Anastasia Nes Posted on July 21, 2019 at 2:57 pm

    Спасибо, давно хочу попробовать кимчи, у корейцев на рынке наверно все равно не правильно приготовлено, поэтому нет желания купить.

    Reply
  20. 저원 Posted on July 21, 2019 at 5:15 pm

    In Tex-Mex culture, if you can make a delicious pot of Menudo, then you know how to cook.

    Reply
  21. Chuck Saint Posted on July 21, 2019 at 7:12 pm

    thank you for sharing this….lots of techniques that i had never seen before

    Reply
  22. 허승호 Posted on July 21, 2019 at 9:40 pm

    자연스럽게 영어공부도 되다니.. ㅋㅋ ♡♡♡

    Reply
  23. Ray Santos Posted on July 21, 2019 at 9:42 pm

    Isso aqui no Brasil seria a Acelga?

    Reply
  24. IridescentBanana Posted on July 22, 2019 at 2:04 am

    How long will the kimchi stay good in a fridge after first fermentation?

    Reply
  25. shanky sontakke Posted on July 22, 2019 at 4:05 am

    In India Maharashtra pitla bhakri

    Reply
  26. jloislyn duculan Posted on July 22, 2019 at 5:14 am

    where to buy hot pepper flakes or substitute any

    Reply
  27. Shama Posted on July 22, 2019 at 11:38 am

    i really wanna try it..but i aint home right now..but i want to have it so bad…..where can i get kimchi in india..????

    Reply
  28. Shama Posted on July 22, 2019 at 11:41 am

    luv you Maangchi i luv your videos..kamsahamnida..saranghae…!!!!

    Reply
  29. Panos Kak Posted on July 22, 2019 at 12:11 pm

    I adore how in the Asian cuisine the cut veggies are placed in a very nice way and not all together. I know I know that's a small thing to spot but it's sooooo perfect #perfectionistapproves

    Reply
  30. Olja Iwanowa Posted on July 22, 2019 at 5:11 pm

    Аж слюнки побежали!

    Reply
  31. Катя Катерина Posted on July 22, 2019 at 5:22 pm

    У нас это блюдо Борщ и ещё Блины

    Reply
  32. fartun heybe Posted on July 23, 2019 at 3:56 am

    I love your English. I will definitely try this recipe since i love Korean people.

    Reply
  33. Tyler Hughes Posted on July 23, 2019 at 5:19 am

    In America all men are expected to be able to cook steak on the grill or burgers… But I live in the south so women are expected to know how to make biscuits and gravy

    Reply
  34. Granny and BOG Posted on July 23, 2019 at 11:34 am

    Спасибо, что начали писать русский субтитры

    Reply
  35. Anjum Hussain Posted on July 23, 2019 at 12:00 pm

    Have doubts here
    Is it necessary to add fish sause and shrimps can we just add soy sauce?

    Reply
  36. Anjum Hussain Posted on July 23, 2019 at 12:00 pm

    I m soo drooling over to cook this recipe

    Reply
  37. Nieznajomy M Posted on July 23, 2019 at 12:33 pm

    Sorry mam can you tell me what i can use instead of korean radish? In my country i ll never get it. We hv ou own radish but i dont think so is tasting the same. Let me know please :/

    Reply
  38. Ana Trevino Posted on July 23, 2019 at 1:55 pm

    I loved this video, thank you for posting! I have not made kimchi in a few years and I'm excited to make it again.

    Reply
  39. Regina carter Posted on July 23, 2019 at 2:40 pm

    In my family if you can make peach cobbler and chicken and dumplings then you are a good cook. 🇺🇸

    Reply
  40. 2 Din Posted on July 23, 2019 at 3:48 pm

    it was ikan patin tempoyak..food culture in my town malaysian

    Reply
  41. abdeljalil horaichi Posted on July 23, 2019 at 4:15 pm

    i love kimchi

    Reply
  42. Izabel Souza Posted on July 23, 2019 at 6:37 pm

    Ai….graças a Deus descobri agora o que é esse molho vermelho lindo que eles usam😍obrigada pela tradução👏👏👏

    Reply
  43. nije bitno Posted on July 23, 2019 at 9:57 pm

    in croatia if you know how to make any food you are ready to marry
    – words of my mom

    Reply
  44. Şevval Öztürk Posted on July 23, 2019 at 11:17 pm

    I'm so hungry and this is look so delicious i want eat this but ingredients not turkey….

    Reply
  45. 미니멀내편 Posted on July 23, 2019 at 11:55 pm

    망치님 평소에 김치를 담궈 먹는 사람에게도 도움이 되는 영상이네요~~한수 배우고 갑니다

    Reply
  46. Hoc Won Posted on July 24, 2019 at 2:20 am

    when i see your video – so fast, and professional, i really like to make kimchi and i will try as possible as i can :3 so yummy, tks you alots

    Reply
  47. melissa Scott Posted on July 24, 2019 at 3:48 am

    Great recipe

    Reply
  48. Valentinita La mas bonitica Posted on July 24, 2019 at 5:07 am

    In Colombia if you can make good ''guiso'' which i think is our ''colombian kimchi'' you know how to cook.

    Reply
  49. Veronica De Leon Posted on July 24, 2019 at 7:05 am

    Wow you are so wonderful to listen to, you explain every step clearly. I will definitely try making this fir the first time. Please keep uploading videos I enjoy watching them. Thank you 😊 for sharing!

    Reply
  50. Mia Wilson Posted on July 24, 2019 at 9:28 am

    That mochiko flour is sooooo expensive in my country T_T

    Reply
  51. oberdamujigae Posted on July 24, 2019 at 9:43 am

    I'm surprised this recipe didn't use any vinegar

    Reply
  52. ii. Amjd Posted on July 24, 2019 at 11:53 am

    لازم الخس الياباني ياخي مالقيته عادي اسويه بالخس العادي

    Reply
  53. Tamara Soobramany Posted on July 24, 2019 at 1:31 pm

    Hello I'm new here, i love your videos! I have been to Thailand and miss the food so much. so I'm learning from you to make it here in South Africa.

    Reply
  54. Tamara Soobramany Posted on July 24, 2019 at 1:32 pm

    Is Kimchi like a pickle?

    Reply
  55. Lezzet Mutfağım1 Posted on July 24, 2019 at 5:47 pm

    Farklı bir lezzete benziyor. Elinize sağlık

    Reply
  56. Amy Justine Posted on July 24, 2019 at 8:04 pm

    I'm definitely going to try doing this at home! It looks hard but very fun to make.

    Reply
  57. 김지현 Posted on July 24, 2019 at 9:02 pm

    선생님 유튜브 추천영상으로 찾아왔습니다 재밌게 영어공부 할 수 있어서 너무 좋아요!!!

    Reply
  58. Nisrine Bouiyerane Posted on July 24, 2019 at 10:51 pm

    Im from Morocco and i will try it😍

    Reply
  59. Taria Hutchison Posted on July 24, 2019 at 11:20 pm

    I’m a new subscriber! Where can I get your cookbook?

    Reply
  60. 赵文煦 Posted on July 25, 2019 at 3:59 am

    You’re so cute!😝

    Reply
  61. like GYOMI Posted on July 25, 2019 at 5:38 am

    My traditional food is "kouskous" I wish you can try it some day …

    Reply
  62. like GYOMI Posted on July 25, 2019 at 5:47 am

    I love anything korean … Aaaaalll ❤❤❤❤

    Reply
  63. Grason Wood Posted on July 25, 2019 at 7:59 am

    If you can make a tasty tender steak you can cook

    Reply
  64. Chaeyoon KIM Posted on July 25, 2019 at 10:38 am

    Thank you for making this video! I am currently staying in UK with a lovely english family. Sometimes, I don't feel confident to cook the korean traditional food even though I am a native korean. Especially for the kimchi, I have been getting used to buy it in the oriental market during my entire uk life but mama and the youngest sister are very eager to make kimchi by themselves. I am very pleasant to introduce your video to them. Cheers!

    Reply
  65. lookin TaeTae Posted on July 25, 2019 at 11:14 am

    Why does she kind of look like my aunt o-o straaaaaaange

    Reply
  66. MARINA bms Posted on July 25, 2019 at 4:30 pm

    Aqui no Brasil, tem que saber um bom feijão

    Reply
  67. and i oop Posted on July 25, 2019 at 5:26 pm

    All this time I thought kimchi was a meat

    Reply
  68. Michael Lim Posted on July 25, 2019 at 7:38 pm

    Can I use the pure milled chilli powder (milled from dried chillies) produced locally here in my country as I could not find any gochugaru?

    Reply
  69. Asraa Allraqi Posted on July 25, 2019 at 7:54 pm

    ماكو توصيل للعراق اريييييييييد😢

    Reply
  70. unlimited Posted on July 25, 2019 at 8:22 pm

    in Iraq our favorite dish colled Dolma wich is basically greaps leaf rolled ans stuffed in mixture of rice and rich spices and till.

    Reply
  71. Rohan Salwi Posted on July 25, 2019 at 8:39 pm

    In Maharashtrians, making good puranpoli is a sign of a good cook

    Reply
  72. Hakan ze Posted on July 25, 2019 at 9:22 pm

    Omg you are soo sweet 😆😆😆💓

    Reply
  73. Sarah Sleamanová Posted on July 25, 2019 at 10:37 pm

    In my country: Czech Republic we don't have something to prove that you're a great cook. Maybe our Svíčková. Legendary candle sauce 😂

    Reply
  74. Pati Villa Posted on July 25, 2019 at 10:54 pm

    I like delicious 😋 kimchi

    Reply
  75. Sara Hfd Posted on July 25, 2019 at 11:11 pm

    اريد ان اسئل هل هذا نوع من المرقدات يذخر في اماكن توجد فيها حرارة

    Reply
  76. RyllenKriel Posted on July 26, 2019 at 8:21 am

    In my family we have a barbeque pork ribs tradition, a fried fish tradition, a sloppy joe tradition, great grandfather's hot pepper sauce tradition, smoked Jack Daniels Turkey tradition, cobbler tradition, candied sweet potatoes tradition, salt pork and greens tradition, pecan pie tradition, fried okra tradition, pot roast tradition, cornbread tradition, spaghetti tradition, tangy roast chicken tradition, homegrown hot pepper vinegar sauce tradition, butter bean tomato scallions over rice tradition, roast lamb rack tradition, homemade peach ice cream tradition, chili tradition, caramel cake tradition, potato soup tradition…It goes on, we just love to cook!

    I personally love all foods, but especially Indian, Japanese, Korean, Mexican and Thai! The spicier the better. It was great seeing the huge containers of kimchi in Maangchi's refrigerator. She is certainly prepared.

    Reply
  77. dreyhawk Posted on July 26, 2019 at 9:54 am

    How much hot pepper flakes? For me, none.😔😣😞

    Reply
  78. Jan Uvero Posted on July 26, 2019 at 9:58 am

    ♥️♥️♥️

    Reply
  79. Kim Azza Posted on July 26, 2019 at 10:34 am

    In my country it is couscous

    Reply
  80. Vignesh Pillai Posted on July 26, 2019 at 11:56 am

    How long can this Kimchi be stored for ?

    Reply
  81. leonita tah. Posted on July 26, 2019 at 1:06 pm

    In albania if you know how to make pie (byrek) than you are a good cooker ✌✌

    Reply
  82. Didem Süvari Posted on July 26, 2019 at 2:18 pm

    Bizde icli kofte sizde kimchi😂😂

    Reply
  83. Sam Victores Posted on July 26, 2019 at 3:04 pm

    In my Cuban family, being able to make some delicious rice or yellow rice is fundamental

    Reply
  84. Ashley Thibault Posted on July 26, 2019 at 4:10 pm

    I'm so hungry now. I've only watched 2 videos of yours Maangchi, and I'm already hooked! I'm going to hunt down your cookbook. 감사합니디!!

    Reply
  85. Tuseey666 Posted on July 26, 2019 at 4:59 pm

    If you come from where I come from, them you as a woman better know how to make a good "bite your finger" pot of Cook-up, Rice, Pepper Pot and any kind of Curry you better find someone who can make it, because you will not get married to a soul.

    Reply
  86. Adlina Badarudin Posted on July 26, 2019 at 5:20 pm

    Minari in Malaysia we called it SELOM. We can get it all year round here.

    Reply
  87. Евгений Петров Posted on July 26, 2019 at 8:50 pm

    Супер

    Reply
  88. Nurmelek Türk Posted on July 26, 2019 at 10:32 pm

    Turkish mantı

    Reply
  89. Esraa Ahmed Posted on July 26, 2019 at 10:41 pm

    ترجمه مافي

    Reply
  90. Cobrakill7rulez Posted on July 26, 2019 at 11:49 pm

    How long does kimchi last in the fridge?

    Reply
  91. Fox x Posted on July 27, 2019 at 1:14 am

    Her accent is killing me!!! IS SOOO CUTEEE In my country (Brazil) women should know how to make Feijoada, for like a Sunday family lunch <3

    Reply
  92. Priorities Life Posted on July 27, 2019 at 1:29 am

    My mom said if I can cook eggs and toast I’m set

    Reply
  93. Neha Pal Posted on July 27, 2019 at 3:11 am

    In INDIA.. it's probably Aloo Paratha 😂😂😂

    Reply
  94. little sister Posted on July 27, 2019 at 9:18 am

    First.. Time I have actually seen someone eat what they cooked.. 😅

    Reply
  95. kittystar34 Posted on July 27, 2019 at 9:19 am

    Que alguien traduzca y ella sepa que AMO sus videos ♥♥♥
    Soy de Chile y ya quisiera poder hacer un cuarto de sus recetas, pero acá no existen esos ingredientes :'(
    Hay un supermercado coreano en Santiago y es muy caro!

    Reply
  96. Мария Шапранова Posted on July 27, 2019 at 9:41 am

    Благодаря тому, что английский для ведущей – не родной, она очень разборчиво на нём говорит)))

    Reply
  97. Мария Шапранова Posted on July 27, 2019 at 10:00 am

    Для русскоязычных – кимчи – это квашеная капуста с овощами в рыбном соусе с мелкопорезанными маринованными креветками. Красный цвет – благодаря 2 пачкам сухого молотого перца. Из овощей: редиска, морковь, лук зелёный, зелень, чеснок, имбирь, лук репчатый. И да, для большей густоты, для того чтобы кимчи было больше похоже на пасту, она отдельно заваривает муку с сахаром на воде.

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