Every time Marion reassures us we won’t upset the cooking gods by using store bought chicken stock, I look around like....🥴 ya’ll make your own chicken stock for real?! That’s above my capabilities and patience lol
its nice & easy if you think about it as a sideeffect of another dish. just cook 1-2 chickenlegs with some ginger/garlic/bayleaves/peppercorns/etc, take the legs out, shredd the meat, mix it with sriracha sauce, mayonaise and maybe some tomatoe & cucumber cubes and you can make some nice chicken sandwiches. Then just sieve and refrigerate the cooking liquid and you will have a very nice homemade chicken stock, available at any time 😛
God invented the Instant Pot for that very reason. Chicken scraps/bones, some meat, thighs, celery stalks, carrot, onion, parsnip, some parsley. Put it into the pot, cover with water. High pressure cook for 40 minutes, 15 minute cool down. Decant into jars, put into your freezer. Usually 2, 2minute runs through the microwave to defrost. Voila, really good chicken stock!
You can even use carcasses of a store-bought rotisserie chickens as the base (freeze them until you have three or four.) Chop up celery, carrot and onion (you don't even need to peel!), garlic, your favorite spices and water to cover. Bring to a boil then turn down to a low simmer for a couple of hours while you do other things. So easy!
I just made this and it was so simple and easy I'm shocked how beautiful the flavours are! I substituted balsamic vinegar for the Chinese black vinegar though. And I also made my own chicken broth. Excellent recipe, will be making this again!
I really love it whenever Marion takes the first bite and swipes her left hand, open palm, to signal how deliciously amazing her cooking is. Been following your recipe for months now!!
Great recipe. I love how you bring simple ingredients together that the average person can get ahold of and make spectacular dishes. You are a blessing. Thank you as always.
I get exactly 30 minutes for lunch every day. My job has us working from home because of COVID 19. I do fast stir fry’s and soups often just 15 feet away from my work desk. Can’t wait to try this one out Marion! Thank you for sharing.
I’ve learned a lot of tips and tricks and wanted to thank you for all your hard work you put in. They’re are a lot of cooking channel on UA-cam but yours is different. A lot of creators forget the most important ingredient which is love which you do. Keep up the good work!
hi Marion i dont have the Korea paste but i have the paste in power form how much do i use and can i use ground beef? thankyou LOVE your recipes!!!💝🌷🌷🌷😎😎😎😎😎
Thanks for the recipe! I added some shrimps in the broth as well (like our Asian moms always say: "one kind of meat is never enough") and it was phenomenal!
I am in bed. Its 8:23 am and i havnt gone to sleep yet coz i was streaming. My stomach is rumbling 🤦🏻♀ but i STILL chose to watch this for unknown reasons 😑😭
if you're not a huge fan of black vinegar i recommend only putting 1tbsp first and then adjust depending if you like it because black vinegar is quite strong. anyways i just tried this recipe and it's just ok, it definitely doesn't taste like its been simmered for hours and it does taste very "instant" (because it is). if you are used to having really amazing noodle soups like ramen, pho, bbh, etc, then this recipe won't hit the spot for you. that being said, for a 20 minute recipe its not bad
I'm loving how easy this soup base is! I'm always making soupy noodles at least one a week for a meal so this is a great way to spruce up my routine. 😄
Marion, you're a true savior for Asians who live abroad like me! With limited access to asian spices it's so hard to satisfy our cravings for homemade asian meal sometimes but your recipes make it way easier and much more accessible! I really appreciate what you do ❤️ thank you so so much!
Yum Yum This SOUP IS DELICIOUS! JUST HAD FOR LUNCH WITH HUBBY & WE BOTH ENJOYED IT WITH THAT HEAT IN YOUR/ OUR CHEST SO 😎 HE ACTUALLY HAD 2NDS TEHEHE! THX MUCH FOR THIS QUICK ASIAN SOUP RECEIPE THAT I KNOW OF THE INGREDIENTS YAH!! 😎
Wow. I am literally sat here deciding whether i can be bothered/ how fast it would be to throw a quick soup together and this pinged up! Its fate. Soup it is 😂
Am not Thai nor Korean (am half Filipino...half Filipina. Hehehehe 😍) But I really find gochujang more on the sweet side. i'd add a bit of chili or maybe gochukaru for the kick :) love this simple recipe, might try when it becomes rainy again here
i didn't have minced pork so i browned a kg of ox tail and 400gr of pork leg in a large pot. added three chopped garlic cloves then the Korean red pepper paste and lastly the Chinese black vinegar and soy. covered in chicken broth and added 2 small zucchinis fresh from the garden and brought to a boil then transferred to small flame to simmer for 3 hours.
Ground Chicken will work ... it is bland so season it first. Maybe use a touch of soy sauce and a pinch or two of white pepper. You might also try another site Woks of Life, they have an excellent section about using ground meat in Asian recipes.
Nice and simple. I'm glad you featured gochujang because I have a ton sitting in my fridge that's never used since I have no idea what to do with it. LOL! I think I'll do it with addition of corn, garbanzo beans, boiled eggs, and maybe some tahini. :)
you can use balsamic to sub for chinkiang vinegar; might work better than regular white vinegar, although it's totally worth it to go out and buy some black vinegar. really special ingredient - i've used it a lot for sichuan food.
If you use white vinegar realize that it has a sharper taste, so I would suggest only using half of the amount of black vinegar called for. You can always add more later.
Anybody knows how to get a hold of spring onions throughout the year? I can only find them, if I'm lucky, at the supermarket from may to july. I tried to use leeks instead but they're too different, tried to use chives but they're so tiny I need a ton and I don't want to destroy my poor chives plant... Maybe there's a way to grow spring onions all year round? Maybe indoors? Any advice would be super appreciated!
I just started regrowing mine indoors and have found it to be super easy. Plus, the onion regenerates fairly quickly! Maybe this process could provide you with onion for a couple extra months. Here's what I do: Put the majority of the white part of the onion and its root in a container and add cold water until it covers about two inches above the bulb. Put near sunlight and watch the magic happen! Make sure to rinse off roots with cold water and add fresh water daily. Hope this helps!
Marion, the more I watch your videos, the more addicted I get to your channel. I am so excited to try this recipe this weekend if I can grab so gochuchan. I already have the Chinese black vinegar which usually is harder to find. I have some good, traditional ramen ready to go. So I can’t wait for this weekend to give it a whirl. Keep up the phenomenal job, lady!
Hi Marion! Is there any kind of alternative to the gochujang? I love Asian dishes, but substitute onion and garlic for alternatives in all of my cooking. If I can learn how to make some recipes at home, just swapping out the things I cannot eat that would be amazing! Awesome video as always :)
One thing I've done Marion, is use balsamic in place of black vinegar. My Asian grocer does carry it, but if they don't, balsamic. Im also a chef, so trying to mass produce I had to improvise. Especially when I make dumplings or want a richer flavor for dishes like chicken adobo. White vinegar, though traditional, just doesn't do it for me
The flavor profile will be slightly different due to fat contents, but you could use a beef mince or even ground chicken/turkey. The flavor just won't be as bold.
Black Chinese Vinegar is the bomb, drop the mic! I keep extra in the pantry, you can sub it into a-lot of recipes; it's depth of flavour - if you can buy it!
Once again had me at spicy noodle soup, my tastebuds are saying thank you, my stomach is cursing you. But overall my body is scream bless Marion for the inspirations and flavour journies
I cooked this tonight and it was delicious. The Chinese black vinegar adds a fantastic flavour. So quick and easy i think i will do this dish many times. Great episode.
Hi Marion, I am wondering what I could replace the Chinese black vinegar with because I can't find one that's gluten free and I have the Celiacs. I would love to try so many of your recipes!
Winner, winner, soup-er dinner! 👏 This is a great no-brainer recipe for those evenings when you want something tasty and filling, but you're so exhausted that anything more involved than scrambled eggs and toast seems like too much effort. Tell us please, goddess Marion, what might we do to make this dish even more grand if we are feeling ever-so-slightly more ambitious and wanted to devote another 5 or 8 minutes to the preparation? Thank you!
I’m attempting a more plant based diet so I made this with crumbled/browned Beyond Meat Sausage and vegetable broth. It was DELISH!!! The flavors are sooooo good. Thank you for another amazing recipe, Marion!!
Made this for dinner for my mom (she is Korean) and I. It was so quick to make and delicious! My three little boys (2, 3, and 5) ended up eating this along with us!
Every time Marion reassures us we won’t upset the cooking gods by using store bought chicken stock, I look around like....🥴 ya’ll make your own chicken stock for real?! That’s above my capabilities and patience lol
its nice & easy if you think about it as a sideeffect of another dish. just cook 1-2 chickenlegs with some ginger/garlic/bayleaves/peppercorns/etc, take the legs out, shredd the meat, mix it with sriracha sauce, mayonaise and maybe some tomatoe & cucumber cubes and you can make some nice chicken sandwiches. Then just sieve and refrigerate the cooking liquid and you will have a very nice homemade chicken stock, available at any time 😛
God invented the Instant Pot for that very reason. Chicken scraps/bones, some meat, thighs, celery stalks, carrot, onion, parsnip, some parsley. Put it into the pot, cover with water. High pressure cook for 40 minutes, 15 minute cool down. Decant into jars, put into your freezer. Usually 2, 2minute runs through the microwave to defrost. Voila, really good chicken stock!
I used to make mine out of guilt/trying to be a perfect mom. Don’t listen to them- it’s still a pain in the ass! 😂
You can even use carcasses of a store-bought rotisserie chickens as the base (freeze them until you have three or four.) Chop up celery, carrot and onion (you don't even need to peel!), garlic, your favorite spices and water to cover. Bring to a boil then turn down to a low simmer for a couple of hours while you do other things. So easy!
I have to be honest - I keep on coming back to this channel because Marion's voice so soothing, and her recipes are fantastic too off course!
Aw, thank you!
Hey, I'm trying to figure out how to marry the woman!
Same, I stay because of her calming voice
Although the music is distracting!
I really am glad you’re a chef and a teacher for all of us,
I just made this and it was so simple and easy I'm shocked how beautiful the flavours are! I substituted balsamic vinegar for the Chinese black vinegar though. And I also made my own chicken broth. Excellent recipe, will be making this again!
I made this soup last night for my fiancé and her son, it went down an absolute storm, thank you for these recipes, keep up the great work 👍
I literally was in bed and am now going to the market to make this! You had me at “porky goodness” 😂
Good one ☝️
Everyone needs some porky goodness! LOL
I really love it whenever Marion takes the first bite and swipes her left hand, open palm, to signal how deliciously amazing her cooking is. Been following your recipe for months now!!
Great recipe. I love how you bring simple ingredients together that the average person can get ahold of and make spectacular dishes. You are a blessing. Thank you as always.
Thank you so much!
That is, indeed, the magic of Marion's channel. And we can't get enough! Luv you, goddess Marion!
I get exactly 30 minutes for lunch every day. My job has us working from home because of COVID 19. I do fast stir fry’s and soups often just 15 feet away from my work desk. Can’t wait to try this one out Marion! Thank you for sharing.
I’ve learned a lot of tips and tricks and wanted to thank you for all your hard work you put in. They’re are a lot of cooking channel on UA-cam but yours is different. A lot of creators forget the most important ingredient which is love which you do. Keep up the good work!
Awww thank you so much Michael!
That's right : love is indeed the most important ingredient :-)
@@antonboludo8886 well said:)
Marion, please take a second in your next video to teach us rookies how to use chopsticks. Thanks
I tried this tonight. Used breakfast sausage since I didn’t have minced pork, and frozen homemade vegetable broth. So delicious and easy!
hi Marion i dont have the Korea paste but i have the paste in power form how much do i use and can i use ground beef? thankyou LOVE your recipes!!!💝🌷🌷🌷😎😎😎😎😎
How would you make this less spicy for kids? Just less gochugang?
Thanks for the recipe! I added some shrimps in the broth as well (like our Asian moms always say: "one kind of meat is never enough") and it was phenomenal!
I am in bed. Its 8:23 am and i havnt gone to sleep yet coz i was streaming. My stomach is rumbling 🤦🏻♀ but i STILL chose to watch this for unknown reasons 😑😭
Shut up eboy go play on tik tok
@@petepete3657 who hurt you kid? Lmao.
Some tik toker
Dominatrix I was streaming too lmao
This is me today!!! 😭😭😭 but i just woke up and this is the first thing I am watching instead of eating breakfast lol
I love how Asian Morion's recipes are getting. They look so good! I've also recently been cooking some more Asian recipes myself, they are so good
if you're not a huge fan of black vinegar i recommend only putting 1tbsp first and then adjust depending if you like it because black vinegar is quite strong. anyways i just tried this recipe and it's just ok, it definitely doesn't taste like its been simmered for hours and it does taste very "instant" (because it is). if you are used to having really amazing noodle soups like ramen, pho, bbh, etc, then this recipe won't hit the spot for you. that being said, for a 20 minute recipe its not bad
Gochujang makes me think... I recently discovered Korean cooking.
How about one or two videos on that Marion? 😁
Really out here making you feel like a chef lol
I'm loving how easy this soup base is! I'm always making soupy noodles at least one a week for a meal so this is a great way to spruce up my routine. 😄
I just noticed Marion gives off serious Nigella Lawson vibes...love it :D
Awww that’s so cool!
Can you use other meat in place of the pork?
Marion, you're a true savior for Asians who live abroad like me! With limited access to asian spices it's so hard to satisfy our cravings for homemade asian meal sometimes but your recipes make it way easier and much more accessible! I really appreciate what you do ❤️ thank you so so much!
First
Marion can I use beef instead of pork
Hi Marion, my kids love to eat noodles and I don't take they will be able take the heat. Can I remove the chili paste?
Yum Yum This SOUP IS DELICIOUS! JUST HAD FOR LUNCH WITH HUBBY & WE BOTH ENJOYED IT WITH THAT HEAT IN YOUR/ OUR CHEST SO 😎 HE ACTUALLY HAD 2NDS TEHEHE! THX MUCH FOR THIS QUICK ASIAN SOUP RECEIPE THAT I KNOW OF THE INGREDIENTS YAH!! 😎
Wow. I am literally sat here deciding whether i can be bothered/ how fast it would be to throw a quick soup together and this pinged up!
Its fate.
Soup it is 😂
No. Not fate. Google spying on you. They do this to me too. Sneaky.
My mouth is watering! 😋
Am not Thai nor Korean (am half Filipino...half Filipina. Hehehehe 😍) But I really find gochujang more on the sweet side. i'd add a bit of chili or maybe gochukaru for the kick :) love this simple recipe, might try when it becomes rainy again here
Just got some gochujang and this comes up! Will have to try to make this now.
Next you should try her Korean grilled chicken! Gochujang is the main ingredient and it’s delicious :)
Looks amazing!! Like always! My favorite cooking channel!! Yummy
OK, that is basically tantanmen
What kind of instant noodles are those?
Great for pickling too.
Pork mince always sounds better than ground pork especially in these recipes. Can I have this for breakfast?
I'm gonna cry I need some gochujang in my life
Could You share more vegetarian recipes? 😇
Going to work or going to supermarket for some porky goodness ? 😢
Girl you’ve helped me step up my noodle game! Thank you so much for the tips and knowledge❤️
You did it again. I'm going to (try) make this today. Looks delicious. Thanks.
what if you don't have the Korean paste? Can you use miso paste and add chilli flakes instead??
Loving the new series, Marion! 💕
Thank you Hannah!
Do you think adding coconut milk into that soup would be a good idea?
Everything is good with coconut milk. Go for it!
Marion I LOVE your videos, I'm so addicted! I've tried a few recipes and they're amazing! Keep em' coming
i didn't have minced pork so i browned a kg of ox tail and 400gr of pork leg in a large pot.
added three chopped garlic cloves then the Korean red pepper paste and lastly the Chinese black vinegar and soy.
covered in chicken broth and added 2 small zucchinis fresh from the garden and brought to a boil then transferred to small flame to simmer for 3 hours.
make noodle with your homemade recipe.can you?
Can I substitute the pork with beef I can't eat pork
Please make Indian dishes like butter chicken etc thanks on UA-cam thanks please thanks
Hi Marion! Would you recommend the black vinegar for a salad dressing? 😃
Your videos (and positive energy) are such a treat during the time of crazy! Every recipe is a knock out! :)
Thanks so much! 😊
I recently followed you and love your videos!! Gonna try this tonight. Woohoo!
Hello Marion, I'm a Muslim and cannot wait pork. Could I use chicken instead? Thank you!
Ground Chicken will work ... it is bland so season it first. Maybe use a touch of soy sauce and a pinch or two of white pepper. You might also try another site Woks of Life, they have an excellent section about using ground meat in Asian recipes.
Nice and simple. I'm glad you featured gochujang because I have a ton sitting in my fridge that's never used since I have no idea what to do with it. LOL! I think I'll do it with addition of corn, garbanzo beans, boiled eggs, and maybe some tahini. :)
Awesome! Ooooh I like the sound of those additions too!
I just had my dinner 45 minutes ago😉by looking at you slurp away those noodle Omg!! Porky heavenly will be my breakfast😊
This looks so good 🤤
you can use balsamic to sub for chinkiang vinegar; might work better than regular white vinegar, although it's totally worth it to go out and buy some black vinegar. really special ingredient - i've used it a lot for sichuan food.
If you use white vinegar realize that it has a sharper taste, so I would suggest only using half of the amount of black vinegar called for. You can always add more later.
Anybody knows how to get a hold of spring onions throughout the year? I can only find them, if I'm lucky, at the supermarket from may to july. I tried to use leeks instead but they're too different, tried to use chives but they're so tiny I need a ton and I don't want to destroy my poor chives plant... Maybe there's a way to grow spring onions all year round? Maybe indoors? Any advice would be super appreciated!
I just started regrowing mine indoors and have found it to be super easy. Plus, the onion regenerates fairly quickly! Maybe this process could provide you with onion for a couple extra months. Here's what I do: Put the majority of the white part of the onion and its root in a container and add cold water until it covers about two inches above the bulb. Put near sunlight and watch the magic happen! Make sure to rinse off roots with cold water and add fresh water daily. Hope this helps!
@@jennamasello7741 Thank you very much for sharing, I'll definitely try it!
I gotta do this!
I think I just made similar thing this morning, I was so hungry and a bowl of hot spicy noodles made my day.
I feel like it’s missing a soft boiled egg on top.
I mean it's extra effort but you can do that
Marion, the more I watch your videos, the more addicted I get to your channel. I am so excited to try this recipe this weekend if I can grab so gochuchan. I already have the Chinese black vinegar which usually is harder to find. I have some good, traditional ramen ready to go. So I can’t wait for this weekend to give it a whirl.
Keep up the phenomenal job, lady!
Is it light soy sauce or dark soy sauce?
Hi Marion!
Is there any kind of alternative to the gochujang? I love Asian dishes, but substitute onion and garlic for alternatives in all of my cooking. If I can learn how to make some recipes at home, just swapping out the things I cannot eat that would be amazing!
Awesome video as always :)
There is no substitute to gochuchang cause the process to make it is very complex. U may order it online?
I tried your egg drop soup and it was AMAZING.
This will certainly be the next recipe I try. ♡
Can i use ground meat for this??
Yum! Thx for great and EZ recipe 👍
Thank you for cooking good foods. They are really a must-try recipes. 😍
Great content again. Def making.
One thing I've done Marion, is use balsamic in place of black vinegar. My Asian grocer does carry it, but if they don't, balsamic.
Im also a chef, so trying to mass produce I had to improvise. Especially when I make dumplings or want a richer flavor for dishes like chicken adobo. White vinegar, though traditional, just doesn't do it for me
I'm the executive of an Italian restaurant. I like to bend the rules and showcase Asian culture for my weekly specials!
Awesome!! Love that tip! Thank you!
Korean chilli and soy bean pastes are like cheat codes for making stews and soups.
Looks really good, I'll be sure to make it sometime! What would be a good subsitute for baby spinach?
Baby bok choy or Napa cabbage !
Hi, I tend to cook for 1 most of the time. Will the broth be ok to refrigerate or even better freeze?
Okay what about us who's from India and can't find the Korean paste what do we use what's the alternative?
I don’t eat pork but I want to try this so badly. Do you have a recommendation for another type of meat or meat substitute? Thank you SO Much!
The flavor profile will be slightly different due to fat contents, but you could use a beef mince or even ground chicken/turkey. The flavor just won't be as bold.
It looks so delicious. 🥰🤤❤️
Black Chinese Vinegar is the bomb, drop the mic! I keep extra in the pantry, you can sub it into a-lot of recipes; it's depth of flavour - if you can buy it!
If you run out and can't get some right away ..... real balsamic vinegar is close enough if you are desperate.
My boyfriend would love this!! Thanks!
You’re welcome 😊
Once again had me at spicy noodle soup, my tastebuds are saying thank you, my stomach is cursing you. But overall my body is scream bless Marion for the inspirations and flavour journies
I'm vegetarian and keep watching her recipes lol! I love to use the way she flavours things as an inspiration for my veggie dishes
I cooked this tonight and it was delicious. The Chinese black vinegar adds a fantastic flavour. So quick and easy i think i will do this dish many times. Great episode.
Hey thanks Roger! Glad you loved it!
Here in America, We Called the Ground Pork.
Is it sour or more salty?
Hi Marion, I am wondering what I could replace the Chinese black vinegar with because I can't find one that's gluten free and I have the Celiacs. I would love to try so many of your recipes!
Looks amazing! Making for my next meal 😍
Hope you enjoy it!
NOOOOOOdles time:) Noodle is love, noodle is life
I just love your food..😋..it looks so delicious..
Looks perfect for a quick hit of noodles. Better than instant.
Another great noodle recipe 🍜
just made this and its crazy simple and suuuper good !
Is your lipstick Lipsense?
Definitely going to give this recipe a try! YUM
I will surely make it
Winner, winner, soup-er dinner! 👏
This is a great no-brainer recipe for those evenings when you want something tasty and filling, but you're so exhausted that anything more involved than scrambled eggs and toast seems like too much effort.
Tell us please, goddess Marion, what might we do to make this dish even more grand if we are feeling ever-so-slightly more ambitious and wanted to devote another 5 or 8 minutes to the preparation? Thank you!
Would you mind sharing what brand lipstick you are wearing in this video? It didn’t mark the soup spoon at all!
I’m attempting a more plant based diet so I made this with crumbled/browned Beyond Meat Sausage and vegetable broth. It was DELISH!!! The flavors are sooooo good. Thank you for another amazing recipe, Marion!!
Is it easy to use chicken mince instead? This looks so yum!
Anyone else SMELL the gojuchang when it went into the pan? Just me?
I'm so sad I bought chipolata seasonned ground pork not realising because it was a smaller quantity :'D
Made this for dinner for my mom (she is Korean) and I. It was so quick to make and delicious! My three little boys (2, 3, and 5) ended up eating this along with us!
Oh yay!!!! LOVE hearing you enjoyed it Penny!
Looooove it! Dying to make it