Uncle Roger Review MAANGCHI Kimchi Fried Rice
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- Опубліковано 27 тра 2023
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@Maangchi original weejio: • Kimchi Fried Rice with...
Shoutout to niece Ewa from ( / korean.cuisine.in.poland ) for helping Uncle Roger with research.
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Hi Uncle Roger! Thank you for liking and watching my recipe! No wonder everyone likes your videos, you are so funny : ) I always add a bit of water to my kimchi fried rice to make it moist, I've been making it this way for decades. Enjoy your cooking!
😮😮
pp
nice
Thank you auntie maangchi, you’re the best! 😋
@@mrnigelng uncle rogerrrr
Maangchi is ultimate auntie, not even a roast can touch her
Fact
Fr! Uncle Roger will love her always and not roast her ever.
I can't believe she's 66 years old and she was born in 1957
It's amazing how Asian people can hide their age so well
I have SUCH a soft spot for Maangchi, she taught me how to cook! My mother is a frankly abominable cook so I grew into adulthood not even knowing how to chop an onion, but she explains everything VERY simply so I was able to slowly figure things out. Mind you, that meant I only knew how to cook Korean food for a long time, which was the opposite of a problem for me but drove my family insane.
😂
@@LocklearFan-hc3eiMany do this sadly....
Yoo how this guy's channel got deleted "LocklearFan-hc3ei"? Man was right and he deleted his own channel pulak. Very sial man utube
I actually like putting in a simple sauce of gochujang, kimchi brine, sugar, and sesame oil to my kimchi fried rice, because I like mine a bit sweet. Tuna or Spam goes well with kimchi fried rice as well. Also, the most important step in the dish (in my opinion) is to make green onion oil (파기름) at the start, the difference is quite noticeable at the end.
Adding scallion oil...mmm interesting.
So glad to see that even Uncle Roger feels compelled to wave back at Maangchi at the start of her video.
So glad I’m not the only one who does that watching a mangchi video
Well yeah; this recipe is bullshit 😂
Even auntie Maangchi can't escape from uncle Roger roast.. 😂😂
There is no escape from asian judgement
I'm in shock at his nerve
She deserved it, she did Jamie Oliver mistake afterall🗿
uncle roger doing auntie maangchi favor.
I'm genuinely impressed at his knowledge here considering it's not even his food culture. I agree with everything he says here, except maybe that you need kimchi juice at all- kimchi will transfer a strong taste to the rice even if it seems like there is no juice for sure- but definitely doesn't need added water halfway through either. The way my mom made it, you want the little crispy bits of rice from the lack of liquid. No gochujang either he's right on that one too.
Add spring onion near the end as well- spring onion in korean cooking you want it to be quite raw.
There are two types of spring onion-- in Korean you call the thick one 대파(Dae Pa), and the thin one 쪽파(Jjok Pa). You can use 대파 from the start and sizzle it to make 파기름 spring onion flavor oil, just as chilli oil or garilc oil. 대파 is thick enough to endure the heat like onion or carrot, while 쪽파 should only used at the end of cooking, as a topping!
Maanchi is so adorable. When I first watched long ago, I thought she was weird wearing those odd hair clips/ little hats on her hair. Then I realized that’s what makes her so special. Her hair items was her signature along with her awesome recipes. She can do no wrong.😅
Haiyaa uncle Roger make mistake. Gochujang is hot pepper paste (fermented soybean baste is doenjang). Uncle Roger call it by wrong name, but I still won’t put it in kimchi fried rice
I love your weejos I even bought rice cooker just because I watched you
only in kimchi bokkeumbap
That ok. Everyone makes mistakes.
We still love you!!! 🧡🧡🧡
looks like you did it again like last time in Epicurious Biryani... HAIYAA!! research more
edit: I think you're confused with ssamjang, that has soybean paste (doenjang) on it
I love Maangchi's cooking so much, she's the one I referred to when I want to learn about Korean food.
Her Korean fried chicken recipe is awesome.
Me too
But she fuck up fried rice
Same, she's the QUEEN of Korean food ❤❤❤
She's really not that good... Good UA-cam personality, but not so great on the cooking. If you want to learn real Korean dishes check out Paik Jong Won
I’ll listen to Maangchi before Uncle Roger lol she can do no wrong in my eyes. She’s how I got started making Korean food
I love auntie Maangchi. She’s so wholesome.
We dont know that we need a word "prawnstar" until uncle roger said 😂👌
Die Antwoord, tho?
My friends company here in Kenya (closed since a few years now), was called prawnstar and the logo was this slutty prawn wearing makeup and a gstring, hilarious stuff haha (obviously it was prawns he sold)
We have a dish called prawnstar at lonestar Restaurant here in NZ for years
Now it's safe to say that Forrest Gump is the OG of the prawn business.
The best i can do is 3 lobster
8:26 gochujang is the red hot pepper paste. Doenjang is the fermented soybean paste.
Gochujang is soybean paste with chili, the base is still soybean paste
@@travelwithsun even so, uncle roger should have not haiyaa on that ingredient as some wants to add it for the color and taste of the dish 😞
@@withwonwoo Well she still get to keep her Aunty title.
@@withwonwoo agreed, i love adding gochujang to my kimchi fried rice for extra spiciness
@@travelwithsun no it's not... Gochujang is made with soybean powder not paste it is 2 different thing. Also different way in making both paste. Please get yourself check.
gochujang definetly goes with kimchi fried rice, i think you may have thought of doenjang. also green onions are typically fried for the fragrance of the oil in the beginning of cooking, it is very very common in Korean cooking
I love maangchi recipes , everything she cooks is delicious and the recipes are accurate 🥰
7:47 I think she used water because it's hard to travel with briny kimchi... every Korean cook knows that travelling with kimchi is a losing proposition -- the liquid always manages to spill out of the jar no matter how tight the lid so I think Maangchi played it safer/neater by bringing a fairly dry kimchi without so much brine. And I'm really surprised that Uncle Roger confused Gochujung with Daenjung (Korean version of miso). These two are so different and Gochujung sauce is getting better known by even Western chefs now.
And I can't think of any circumstance when I or any of Maangchi's fans would cancel her. I think Koreans make their fried rice a bit wetter than other versions as the rice of choice is a wetter, stickier short grain rice.
I'm a home cook that's whiter than a pair of socks and have both of those in the fridge right now. I'd say the word is definitely out.
@@chaisepomme4070i even usually saw the fried rice cooking after eating jjigae 😅😅 and it's kinda weird for me. If they cook it with something saucy like buldak i don't really mind with it but with a soup, just something unusual
Yeah I also now use gochujang and I am mayonnaise white.
First, there are Lock and Lock containers, which first showed up in Korean stores... which has gaskets, so one can travel with wet foods. It also won't smell (as much), but white people will move away from you, thus making Koreans feel more Korean.
Second, it irks my Korean sensibilities you called Doenjang "Miso" in any sense since they while made with similar ingredients are not the same. The process is different, and in miso you have to add koji, whereas in doenjang it's not added at all. Doenjang tastes stronger than miso and was a byproduct of making soy sauce. And yes, I've made doenjang as a byproduct of soy sauce, beating Maangchi to posting it on the internet. lol
And It's Gochujang, not Gochujung. kochu/gochu, in this case, means chili. jang means sauce. ganjang, is soy sauce. doenjang is fermented soybean.
You aren't Korean. I know that, otherwise you'd have spelled jang the same way.
장--there is no mistaking it in hangeul and all romaja translations have ㅏ as a (and ah, sound, BTW, not that aynnnn US nasal sound that grates on me. WTH. When native Korean do it to please white people, I cry.).
Just saying, it's worth the time to get it correct.
As for kimchi bokkeum, yes it's supposed to be wetter than Chinese fried rice. Maangchi is also from Gyeongsang, so it more than likely to use seafood. But usually there's sesame seed oil. ^^;; Sometimes Maangchi Americanizes the dishes a bit, which I feel 50/50 about. But then I'm one of those half Jeolla Brats that Gyeongsang would hate on me for. Not sorry to Appa for liking Jeolla kimchi more.
8:20 haiya actually gochujang in kimchi fried rice is pretty common la. It makes the taste richer and adds spice and flavour. Some might put it in straight, some might mix it with sprite/corn syrup/soy before putting it in. My old boss used to make it like that. The deliciousness is until your mother cannot recognise that kind of delicious.
Exactly!!
I am upvoting all of the comments that says this. To arms my brothers and sisters!
@@MK-zj8sc I am also liking these comments then, even though I'm not Korean.
yeah!! growing up any time my grandmother or parents made kimchi fried rice they made it pretty much the same way (without seafood because I'm allergic) not sure where he got the idea that Koreans don't do that
@@bigidiotcat just like the last video he was blabbering why the chef putting in the soy sauce into the boiling pot of water to cook the sweet potato noodles. When it is like so common in Korean household to do that to give color to the noodles.
7:45
Top 10 Anime Betrayal Scene
love the fact she had a nice beer at the end. definitely party aunty! she redeemed herself with the beer.
I love how she put the glove on but used the hand without the glove 😂
Omg hahahahaa
the gloved hand is for uncle roger ;)
The glove it to not contaminate the rest of the kimchi in the container when removing it. Not for the cutting.
@@zclaus9642hahahaha
@@kpeggs82 why not just use a clean utensil (eg chopstick or tongs) to get it then?
Maangchi and Uncle Roger is a dream collaboration.
I love his videos and his commenting is so funny. I’m Korean and uncle roger was correct on commenting
How about his comment on gochujang?
Lmfao the bots are everywhere
@Don't Read My Profile Picture No one will, don't worry
@@charlesr.8159 that was wrong you need gochujang
You cannot come for her. She is an absolute treasure.
My Korean girlfriend was very frustrated about this criticism of added water and gochujang. The water helps distribute the kimchi flavour in the pan, especially if there is not much kimchi juice and will cook off very fast. Although it can be left out, gochujang is a staple in kimchi-fried rice.
I think the problem is she added water to the rice which will make the rice a bit soggy and dilute the flavor. If this dish didn't have rice adding water might be fine, but since there is rice, you don't want your rice to be soggy.
@@kingzach74 My point was that it does not make the rice soggy if you use the right amount. If it did, any kimchi brine would do the same. When making kimchi fried rice, you are purposefully adding a wet ingredient to the dish for flavour and you are always risking sogginess.
Yeah he like to do this, he like to tell everyone that there's only one cookie cutter way to cook things, it's annoying tbh
i agree that maangchi might put a bit too much water but the commentary that u can't put it at all feels contradictory since kimchi brine is also liquid and if you put too much would also make it soggy
You may not agree, but I don't think she's Korean.
It's not that there are no dishes that stir-fry red pepper paste. However, it is not common to add red pepper paste to kimchi fried rice.
U have a girlfriend?
Nigel roasting Jamie every episode makes me smile so hard.
Uncle Roger, you should invite all your uncles and aunties that you’ve reviewed over the years and make them all face-off in a cook off
Good idea for a TV show.
@@chrisg.2842 idk about that, just imagining gordon competing against the other uncle and aunties is already degrading, Idk what you think but gordon winning won't do many benefits but if he loose, he will loose many things
@@KalixLang Gordon can be the judge
@@hungaryandblackwidow3863 fair enough
Uncle Nick would win 100%. Jamie Oliver would be last place.
Auntie Maangchi is my go to for any Korean recipe. She’s amazing ❤️
I think depends on the taste of kimchi you are using, Gochujang can be necessary or optional. As a Korean, I never put Gochujang into my Kimchi Fried rice but my best experience of kimchi fried rice actually had the Gochujang.
I love Maangchis content so much, following her for 11 years now, time is passing so fast.
Why would you shave a bunny? 🐰
@@kleinenfuchse5365 I wonder if it’s a euphemism.
So fast! My wife is Korean and she turned 14 yesterday. We used to watch Maangchi videos together many years ago :))))
@@Bas_Lightyear now that's awesome news
@@Bas_Lightyear 🤔 she turned 14 years old or what?
1:35 Favourite PRAWNSTAR 💀
Thought of what you’d say about Oh Cook! With James May - season 2 episode 4 he uses a wok and my family was low-key yelling at him. Haha. Keep up with the commentaries!
Lol, the moment she put seafood on top the rice, my immediate reaction is “That’s paella !”😆😂🤣
🙄
Of course, when the shrimps were de-veined, I expected Uncle Roger to roast Jamie Oliver that quick 😂
uncle roger can never get cancelled. he’s that iconic. 🧡
fr
i re@d ironic
i think chinese government gonna canceled/ban everyone that collab with uncle roger in future. he crossed line that shouldnt be crossed
Yeah😂❤
Uncle roger bad becuz he eat MEAT also he licks gordon
07:05 🤣🤣🤣 sorry children 🤣
1:13 never misses an opportunity to diss Jamie😂
Gochujang is fermented chili pepper paste, not fermented bean paste as Uncle Roger commented, and should definitely be added in kimchi bokkeumbap. Daenjang is the fermented bean paste. Also, with kimchi fried rice, it's ok to use fresh rice instead of day old rice because kimchi fried rice is meant to be wetter than chinese or japanese style fried rice. Haven't said that, kimchi brine is a necessary ingredient too.
The base of Gochujang is fermented soy paste too but with more chili flakes and chili paste
Yeah it's true. Lots of Korean people use Gochujang in their Kimchi fried rice (김치볶음밥) but personally I prefer it without any Gochujang because flavouring it with just my grandmother's Kimchi brine tastes so much better
@@ra9788 You're right! I just learned that from you. Thanks!
@@ra9788 correction, it's soybean powder (meju)
@@ra9788 Soybean powder, not paste. The two are very different.
Gochujang is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. Gochujang means a bomb of msg + sugar + salt + red pepper.
also the fact that it's not weird to add gochujang to kimchi fried rice. also, gochujang is usually mixed with water or sesame oil to make it a thinner consistency, so it's really not weird to add water to kimchi fried rice if theres gochujang.
Gochujaru is literally used to make kimchi so...??
Yeah, I think Uncle Roger is just wrong on this one. When you're getting bokkeumbap at a restaurant, it's usually made with the leftover sauce from whatever you had previously, so if you get dwaeji yangeom gui there's gonna be a LOT of liquid in the bokkeumbap. The way Koreans do fried rice is very different than a lot of SE Asian cultures. I'll be honest, I'm usually well into my food coma by the time the ajumma comes out with the rice and kimchi, but I'd bet that there's a LOT of restaurants in Korea that do it exactly the way Maangchi did it. It's 50/50 whether its gonna be crispy or it's gonna be "wet". Both ways are really good, and both ways are called bokkeumbap.
@@tedlessthan3 gochugaru and gochujang are different things though. My family always told me never to use gochujang in kimichi fried rice, but that could be regional thing.
@@kennethkwon I’m more so commenting on him saying kimchi and gochujang don’t go together flavor wise when both are made of gochugaru
Uncle Roger, definitely made a mistake here!
Uncle Roger is a stickler for details - superb !!
I'm from Valencia, Spain, and I keep being amazed at how Valencian and Asian culinary culture come from exactly the same place... when the chinese brought rice and oranges they didn't know what they were doing.
That rice looks amazing, it reminds me of "Senyoret" rice
Auntie Maangchi single handedly taught me to cook (except for my home food - Indian). She is the sweetest person in the world! I know Uncle Roger loves her like all of us do❤
I wish she could teach me Bengali food also, I learnt from her 😭😭😭🍜🍜🍜
@@dipshikhadas3698there’s hundreds of recipes on youtube
😂 Great observation.
Don't lie, your husband divorced you because of your cooking
@@callmebymyname643Bro you must be really depressed or fanfic writer judging others.
As a Korean, I add a little gochujang to my kimchi fried rice to make it more red and spicy. It can add more flavor than kimchi alone. (You can also add kimchi water too, but it gets too watery) Also we first saute the green onion in oil to add a little flavor the oil and make green onion oil (파기름). I think she close the lid to make the crispy crust at the bottom of the pan, which I think is essential in korean-style fried rice, but i definitely wouldn‘t add water… that part was just so wrong.
crispy crust at bottom of pan most important part of authentic paella also
if you add just a bit of kimchi juice to coat the rice and color it, it will dry up by the time it finishes cooking. i feel like gochujang overpowers the kimchi flavor and starts tasting like a tteokbokki sauce, but enjoy your kimchi fried rice however you’d like! 😊
“So wrong”
That is your point of view. I’ve seen both versions with and without water. Bottom line they were moist. You add water like she did when you don’t have enough kimchi juice. So she is absolutely correct.
@@dustf1nger118 people can cook however they like so it’s not like adding water is not allowed, but if we’re talking about the correct recipe for korean kimchi fried rice, she is wrong.
i’m korean and i’ve never seen any other korean put water in person. i’ve also never seen any recipe or cooking video that said to put water in except hers.
and if i don’t have enough kimchi juice, i use a larger amount of kimchi bc it has a high water content (it’s crunchy bc there is liquid inside)
most recipes only call for a tablespoon or two of kimchi juice if they use it. she put like 4 tablespoons of water in. NOT TO MENTION SHE USED FRESHLY COOKED RICE which is moist af, you can literally see how wet it is in the pot and you can hear the moisture of the rice sizzling when she puts it in LOL
so, no i wouldn’t say she is absolutely correct. is it a substitution, sure, but it’s not part of the correct recipe for kimchi fried rice.
@@jijijijibaby There is no standard correct recipe for kimchi fried rice, however the elders do it is one correct way.
The rice she used wasn't fresh-cooked either, you could tell it wasn't if you were looking properly.
Me too, everytime I want some korean dish, i always watch Aunty Maangchi. She is the best.
I’ve always added a little gochujang when I make it. Good for the color and lots of extra flavor, especially when the kimchi is more fresh
She said and used Gochojang, a chili paste, which is a correct seasoning for Kimchi Fried Rice. Uncle Roger is confused it with Doenjang, a fermented soy bean paste. Also she stired the rice because short grain rice is sticky, you can not "toss it" around like long grain rice. The Kimchi Fried Rice is left to cook without stirring to get a crispy, almost burn crust at the bottom.
yeah the crust is the tastiest part!
He said stirring was good. He didn’t haiyaa at that
Bro you just destroyed Uncle Roger
Also adding green onion with the garlic is correct too. In korean cooking we fry the green onion too give the oil the aroma of the green onions.
as a korean.korean don't use gochujang & water when makes kimchi fried rice.
uncle roger is right
She is so good, her recipes are easy to understand and easy to make.
💀
I HAVE BEEN WAITING FOR THIS
I love you both... been following maangchi for a while and been following her recipe,..and its just great..
As a Korean, so impressed that you know Dashida 😊 she made paella not kimchi fried rice this time 😮
As a Valencian, she did NOT do seafood paella hahaha maybe she did jamie oliver version of paella 😉🙃
아닌듯
@@emmpire7228Hey do you have any reference recipe for an authentic Paella?
@@emmpire7228 you had to put Down your valencian foot. hola desde alemania
I haven't watched the entire video yet but the thumbnail did make me think of paella😮
Uncle Roger trying to not get canceled😂
Thanks ig
getting canceled speedrun any % WR
Getting cancelled. At the same time, milking the situation. Smooth, right? 😆
yeah, sort of... yet he didn't know the difference between gochujang and doenjang (soybean paste) lol
@@shirokanzaki15 Gochujang is soybean paste with chili, the base is still soybean paste.
I think it was her own take of "Kimchi fried rice" and not the traditional one we normally eat. You're right though, Maangchi is a legendary cook!
lets appreciate how his "hehehe" at the bloopers scene is just so cute
I have been watching her for 6-7 years. She is a gentle soul.
9:42 "Paella!" by Uncle Roger sure sounds familiar to another famous "Yea-ah!" quote we all know and love.
nice review cooking n I like it
I’ve been watching you for a while now but the it’s your right to bear knife for kimchi fried rice is literally the closest I came from a laughter induced heartattatck! Genius you!
4:42 that sudden voice change made me 😮
Felt transported to another multiverse of Uncle Roger😂😂😂
@ 7:10… It’s not a genuine Uncle Roger video without a “sorry children” moment 🤣🤣🤣
Maangchi is a legend. Untouchable status.
99 times out of a 100 UA-cams algorithms suggest a load of sh*t to watch. But sometimes they drop a gem like Uncle Roger. This channel is pure gold (or orange I guess), but amazing and entertaining. Keep up the good work.
Maangchi’s so cute 🥰 Don’t change who you are and what you do Uncle Roger, we love you as you are. Your army of fans will never let you be cancelled 👍
It's only China who cancelled him anyway.
❤
Uncle Roger, how dare you???? I never would have thought he'd have the audacity to roast THE QUEEN 😂
Doesn't matter if its fried rice or paella, it looks delicious af
My wife is Korean so I've eaten my share of kimchi bokkum bap. Been waiting for Uncle Roger to review a video like this.
That seafood is fancy. We make it with cubed spam and put a fried egg on it.
A fellow Korean wife here who is married to a non-Korean man. My hubby said, this is too fancy and asked me why I only make it with cubed spam and fried eggs. I need to step up my game!! 😂😂
4:17 "They love their chopping pot more then they love their children" I....he's not wrong tho
A crossover I never expected... Always loved watching auntie Maangchi
You can sharpen your knife with most China or porcelain container. Turn over your bowl or plate. The bottom is usually a ring with rough and unfinished material. Sharpen your knife against the ring and you get amazing result in seconds.
Pro tip from a former chef and nomad (I lived around the world in airbnbs for a year and a half): If you're in an airbnb and the knives are dull and they have ceramic plates or bowls, you can use the unglazed bit of ceramic on the bottom as a whetstone. You can usually get the knives to a useable condition with a couple minutes of work.
Poor Maangchi she couldn't escape Uncle Roger's wrath haha. I use a fair bunch of her recipes, my favorite one is that spicy ice cold noodle soup I make on very hot summer days (it's called Mul-naengmyeon), I recommend anyone to try it it's very refreshing.
Nobody can escape uncle rogers wrath
Oooh gotta look that up, sounds like my type of soup!!
hahahaha I’m Korean and what surprises me is how uncle Roger’s points actually make sense! That’s definitely kimchi paella not kimchi fried rice lol he even knows you don’t normally add gochujang to the kimchi fried rice lol hilariously sarcastic, must be truly into Korean cuisine especially kimchi fried rice
Except he was wrong about the Gochojang because she already has it in her kimchi.
@@Josef_R No, when we make kimchi, 'gochujang' doesn't go in.
@@godmy8037 Ahh, I was thinking of gochugaru.
Exactly. They sound kinda similar lol
Loll true
I've learned to bring a good steel. They're allowed on aircraft, where as an 6-8" chef knife is much more frowned on. Though you can probably pack it in your check-in. (don't hold me to that). But with the steel you can improve a local AirBnB or cheap Walmart up to... useable sharpness.
I love Maangchi, she's the best. So much good food. So much cuteness.
I like how the subtitle auto translate her from Auntie Maangchi into Anti-Monkey.
😂😂😂😂
😂
I always add a little bit of gochujang... so does my mom & every Korean i know..🤔 think it’s just preference 😆
And Korean cooking often uses green onion oil, that’s why she cooked the garlic & green onion oil first. The infused oil makes it taste a lil better, despite how subtle 😊
He thought gochujang was soy bean paste. From what i've seen using gochujang(red pepper paste) is a standard step for kimchi fried rice. I don't use it because it's just oddly more hot than using gochugaru. I can use 2 or 3 tablespoons of gochugaru but 1 teaspoon of gochujang is too spicy for me. I grew up eating straight bird's eye chillis because i'm half Indian but i have an autoimmune condition now that affects my mouth and the only chilli i can handle is Korean chilli, it's so delicious i love it. i grew up cooking Korean food as our Korean lodger who lived with us from when i was 13yrs old to 20yrs old was the only one who thought to teach me how to cook. Idk where he was from in Korea but he also got me into the habit of also adding tomatoes to everything. Korean kimchi egg-fried rice gimbap was the first thing i successfully learned how to cook/make in my life when i was about 14yrs old. Before then i was just burning sloppy rice on the cooker with a few oxo cubes in it because i'm also English in England.
I love Maangchi! But I learned as much if not more Korean cooking from Aaron Huh from Aaron and Claire. I really hope to see you do a video on him someday!
3:07 "Don't even know what this is, it just say 'yuzu pepper...'"
Hm, seems that Uncle Roger can't read. :-) It clearly says "senbei," right there above the the "Yuzu Pepper"!
5:00 it’s your right to Bear 🔪. That’s the Asian 2nd amendment 😂😂😂😂😂 uncle Roger is the best.
"Prawnstar" should be in the book of Oxford dictionary 🤣
SHe is the best, sweetest human, best cook, love herrrrrrrrrrrrrrrrrrrrrrrrrrr
I love this lady! Watched many of her videos.
8:25 I think uncle roger loses his uncle title for calling gochujang fermented soy bean paste instead chilli paste 😂
and thinking it doesn't pair with kimchi. Kimchi Jigae literally has gochujang in it.
@@tedlessthan3 Exactly 💯
you leave maangchi alone!!!! she’s an angel and can do no wrong
Wet fried rice.... Can't go wrong?
She turned Kimchi fried rice into Paella? You sure she did nothing wrong?
@@Memesifoundonfacebook are you even korean or know korean food? Traditional korean fried rice or bokkeum bap is very different from chinese style. So stfu
Simp.
@@Memesifoundonfacebook It's just her version. The difference is, her food will still taste amazing, unlike Jamie Olive Oil's nasty mess.
I'm so focused on the video I didn't even notice the ad
love that you dont pull your punches when it comes to your judgement
Her recipes are amazing!
Maangchi is an absolute gem. I will not hear a single bad word about her! haha
reason she adds green onion to the oil is to pull the scent out of green onion by stir-frying it. in that way it will add nice spice to the oil. It is a common technique used in lots of chinese cuisine and other recipes that are influenced by chinese cooking
Without any dissent I heartily agree Maanchi is a legend. Criminally underrated imo.
I lost it at “PRAWNSTAR”... love you Auntie Maangchi💕
When I moved out to go to university I would watch her videos whenever I felt lonely lol. Didn’t even end up trying the recipes until years later, I just wanted the comfort 😂
i also use maangchis receipes when i look for korean dishes, glad to see im fishing from a reputable pond :D
i love uncle roger advertising japan's snacks and he really likes it!
if i know uncle roger adress i will send him a bunch of japanese snacks
2:32 so the glove was for the knife😂😂😂
2:00
Blue glove RIGHT HAND for what??
Another wonderful Korean cook on UA-cam is Helen at Modern Pepper. I've made her small batch kimchi and japchae. Wonderful.
She had me at "this is a one pot meal" ❤
Uncle Roger is straight up calling her Aunty before reviewing Fuiyoh! 🎉 Agree is best Korean food cooking UA-camr. Maangchi's recipes and videos are on another level - easy and super tasty. Have been cooking them for years.
She already had Auntie title
We need more Maangchi reviews. Uncle Roger talking about Korean food so fun! Also good job with knowing 다시다 (dashida)!
I’m here for Maangchi!!!!!! She’s the best!!!
It was going so well till the end