Відео

I can’t believe I’m only finding out about your channel now.

Yum!! 🤤 I wanna try making this!

Such a healthy and savoury dish

So good 🎉

👩🏻‍🍳 Yangnyeomjang Recipe 1 Tbsp Tamari / Soy Sauce 2 tsp Gukganjang (Korean Soy Sauce or light soy sauce) 2 tsp Plum extract 2 tsp Sesame oil 1 tsp Gochugaru 1 stalk Green onions, chopped 2 cloves Garlic, chopped or julienned 1/2 - 1 Chili pepper 1/4 Shallot, sliced (optional) Some julienned carrots (optional)

The dog... 😂🤣😋🐶💚

That’s a pity you stopped making these videos! They are so high quality and accurate!

Haven't got to see Suzume, yet.

Omg.. how can you eat them. It’s work of art 😍

They look soo beautiful 😊

I used air-fried bell peppers and boiled & pan-seared king oyster mushrooms basted in a special seaweed soy sauce I made (no recipe, just boiled down a random mix of soy sauce, water, mirin, sake, sugar, and a bunch of kelp, wakame seaweed, and shiitake mushrooms). My favorite was the eggplant tempura sushi. Ugh, I already miss it! 😆 Would you try vegan sushi?

Kimchi best & most versatile food for any situation

Delicious and nutritious is what I'm all about 👏

can someone help me to buy them from germany? need them for my mom

Shroomie party! <3 Another reason to love autumn

Yummy ❤❤❤❤

$25 for those 5 mushrooms?

I wonder what the difference is between the soup soy sauce and regular soy sauce. I haven’t managed to find 국간장 where I live so I’ve just swapped it for regular.

I’ve never heard of these mushrooms before but it looks delicious! Love the videos 🌱

Omg … I had to watch so many times to see the price tag😱😱😱I don’t think I would give it a try. Would you have it again ?

Yangnyeom-jang (Seasoned Soy Sauce) 1-2 stalk green onions, chopped 3 cloves garlic, minced 1 chili pepper, chopped 1 Tbsp Gochugaru 2 Tbsp Gukganjang (soup soy sauce) 1 Tbsp soy sauce 1/2 Tbsp Plum Extract 1 Tbsp sesame oil 1.5 Tbsp toasted sesame seed (cracked)

Grandma was the best cook!

Thank you, Grandma 😊

Summer is too short 😢

Which meal is this in the menu for special in flight meals?

I’m diabetic now, but I love tteokbokki. I would like to have some of it once in a while. Thank you!

In indonesia we call it "kerak nasi". To eat it, we dried it until it hard as a rock, and then we fried it to make it like crackers. We called it rengginang crackers. Delicious 🤤

We called it in bisaya as dukot 😅😂

My grandma is Indonesian, my mom told me my grandmother made my first meal, it was rice that she cooked longer so it became softer, added a little sugar and milk. I have photos that I am coverd in this, with eyes wide wanting more 😂 Rice is so diverse to make meals with, desserts, or anything really❤

Nó. We love to eat it like that, Crunchy.

In India we the tribals of Jharkhand make tea out of burnt rice by adding sugar pepper and bit of lemon juice

Malaysian here, my mom love crispy rice layer but with sticky rice. Idk if it's cultural, I eat it because my mom likes it

In Kazakhstan we call it Qaspaq

The Japanese call it "okoge". We make it into congee which is called okayu or soup called "zosui". The most popular way to eat it seems to be topped with Chinese stir fried vegetables, meat, and thickened sauce.

In Puerto Rico we call it pegao. Delicious with beans.

Puerto Ricans call it pegao and we fight over who gets to eat it 😂

I don't honestly how it's called in Spanish, but I know that me and my mother would fight over it.

For me and my family, we always eat it after meal with any leftover soup❤

I eat just like that specially if it’s still warm, love the texture it adds to the rest of the rice

In Vietnam, we call it *Cơm Cháy* or *Cơm Rán*, which roughly translates to "burnt rice" or "fried rice." Traditionally, it's the crispy layer of rice that forms at the bottom of the pot, often seen as a tasty treat worth fighting over at the dinner table. Over time, this beloved texture evolved into a culinary specialty, with entire dishes dedicated to this crispy rice. Variations of *Cơm Cháy* are often paired with savory toppings like pork floss, green onions, and chili sauce, creating a snack or meal that highlights the rich flavors and crunchy texture.

Hello. Among Javanese, we season it with water, garlic paste, shallot paste, lime leaves and salt. Dried it and fried it. We call it Intip.

No. If we find it, we eat it straight. Maybe with some sauces 😂. Its usually a treat for the ones who cook (aka me and my ma) 😊

Middle Eastern...

No that's disgusting

I AM FROM SOUTH INDIA AND IT IS CALLED KARI, MEANING BLACK OR BURNT. THOUGH IT IS BROWN. EATEN WITH CHUTNEYS OR VEG NOT TOO LIQUID AS TO NOT RUIN THE CRISPINESS

My dads family call it - and please forgive spelling I have never seen this written - concolone and we would eat it just as Is or dip it in soy sauce

My mom would roast rice uncooked I think and put it in black tea and eat. So yum…

It also very famous in my community

I’m American most people will say if you ended up with crispy layer of rice shaped like the pot then you cooked your rice too long or too high. And it’s basically now inedible because your rice is overcooked. Same With fried eggs. If they end up crispy and brown on one side then you burned it. And now it’s a badly cooked egg and you should probably throw it away or give to the dog. lol ironically a lot of people consider eggs and rice to be one of the hardest things to cook perfectly. *I know there’s crispy rice from the bottom of the pan dishes but it doesn’t seem like that’s what’s been made here. It seems like the crusted rice is a byproduct of the original dish and the tea is a way to not let anything go to waste.

Weve never had a rice bottom and we ONLY cook it in the pot, we dont even own a rice cooker!